Recipes > Meat > Lamb > Bengal Curry of Lamb

Bengal Curry of Lamb


  • roast lamb
  • 1 onion, minced fine
  • 1 green pepper, minced fine
  • 4 branches of parsley
  • 1 teaspoon of Worcestershire sauce
  • 4 tablespoons of catsup
  • 2 teaspoons of salt
  • 1 teaspoon of paprika
  • 1/2 teaspoon of curry powder


Use the broken and coarse pieces of meat from the roast lamb. Chop fine and then place in a saucepan and add just sufficient water to barely cover. Now add onion, green pepper, and parsley. Cook slowly until the meat is very tender. Now thicken the gravy, using cornstarch, and season with Worcestershire sauce, catsup, salt, paprika, and curry powder. Make a border of cooked rice on a hot platter. Lift the curry into the centre of platter and garnish with one hard-boiled egg, chopped fine.


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Mrs. Wilson's Cook Book (1920).

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