Prepare the curry as in No. [1], adding the dumplings after the meat is tender. For the dumplings, mix half a cup of flour into a stiff dough with water. Add a little salt, and roll out very thin. Cut in two-inch squares. Some like a little fresh cocoanut and cocoanut milk added to this curry.
6. Meat Curry with Cabbage.
Half a pound of meat is plenty for this very hearty and inexpensive dish.
Fry the onion, curry powder, and meat together in the usual way. When nicely browned, add several cups of thinly-shredded or sliced cabbage. Cover with water and simmer slowly until all are tender. Just before serving acidulate. In India, tamarind juice is always used for this purpose, but lemon or lime does very nicely. Carrots or turnips may be used the same way and are excellent. Eat with or without rice. Usually this curry is eaten with chupatties (No. [69]).
7. Meat and Split Pea Curry.
Cut a half pound of beef or mutton into small bits and fry as usual with onions and curry powder. When nicely browned add a cup of split peas which have been soaking for several hours. Simmer all together in plenty of water until the meat and peas are tender. Serve with rice.
8. Massala Fry.
This is not really a curry, but is an excellent way of preparing tough round steak.
Mix two teaspoonfuls of curry powder into a half cup of flour, and pound by means of a saucer into a pound of round steak. Fry the steak with a sliced onion until quite brown. Then add a little water and simmer until the meat is tender. The gravy should be little and rich. Do not cut the meat. This is a fine casserole dish.