First of all you brown the onion in olive oil in a deep pan; then add the stock, rice-water, salt and curry powder; the latter having been mixed with a little of the rice-water to insure a smooth sauce. Simmer slowly till the oil and curry float in dark blobs, add the lamb, and continue simmering and stirring until just before serving, when the lemon juice should be dripped in.
Lamb curry should always be served with hot rice, taking on your fork equal portions of both, increasing the amount of rice in case you find the curry too hot. Never drink water with curry, as it intensifies the burning sensation. The amount of curry powder used in the above recipe can be increased or decreased according to the individual taste. Cold cooked shrimps, lobster, veal or chicken may be used in place of lamb; but never beef. Personally I find that lamb produces the finest curry dish.
XLIV
Dr. Don Rafael H. Elizalde
(Minister from Ecuador)
SANCOCHO
Four pounds of loin beef cut into two-inch squares.
Eight good-sized potatoes.
Five or six ears of green corn, broken in lengths of two inches.
Water sufficient to make the amount of soup required.