13 Boy Curry
|Butter/Oil||3⁄4 Cup (12 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Curry powder||2 Teaspoon|
|Leftover thin gravy||2 Cup (32 tbs) (Canned Consomme Or Beef Broth)|
|Raisins||1 Cup (16 tbs)|
|Diced cooked lamb||2 Cup (32 tbs)|
|Diced pared apple||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Cooked rice||4 Cup (64 tbs)|
|Grated coconut||1⁄4 Cup (4 tbs), grated|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Chopped peanuts||1⁄4 Cup (4 tbs)|
|Chopped egg whites||1⁄4 Cup (4 tbs) (Of Hard-Cooked Eggs)|
|Chopped egg yolks||1⁄4 Cup (4 tbs) (Hard-Cooked Eggs)|
|Chopped crisp bacon||1⁄4 Cup (4 tbs)|
|Chopped pickles||1⁄4 Cup (4 tbs)|
|Raisins/Currants||1⁄4 Cup (4 tbs)|
|Chutney||1⁄4 Cup (4 tbs) (Major Grey'S Or Calcutta Club)|
|French-fried onion rings||1⁄4 Cup (4 tbs)|
Melt butter in kettle.
Add onion and saute until tender.
Stir in flour and curry.
Gradually pour in gravy, while stirring.
Add next 5 ingredients and cook until curry is smooth and thickened.
Sprinkle these one at a time over the curry and rice put chutney and onion rings on side of plate and dish is ready to serve.