CURRY OF MUTTON
Have the butcher cut the neck of mutton into cutlets and then wipe with a damp cloth and place in a saucepan, together with
Two medium sized onions,
One carrot, cut in dice.
Gently brown the meat before adding any water. When meat is browned add
Two cups of boiling water.
Cook until tender and then season and thicken the gravy slightly with cornstarch. Now add
One-half teaspoon of curry powder.
To serve, place a border of cooked noodles around the edge of a large platter and then lift the mutton curry in the centre and garnish with finely chopped parsley.