I am always amazed when people say that the food of the Mid Century was bland and boring. I don’t think that at all!
I find that some of the food of the Mid Century can be boring, but I think these were cooks that were stretching boundaries. Coming up with unique foods and combinations.
This is one of the very flavorful dishes.
For the meat, I used lamb. I love a lamb curry.
I think I would have like some additional vegetables in the dish. Maybe some carrots and onion, or maybe cubes of sweet potato. They would have added some substance to the sauce.
Not that the celery didn’t add substance! I think I just would have like more.
The curry paste was lovely. I usually add more curry powder than the recipe calls for, but the teaspoon was enough for this dish.
The end result was the curry flavor, but it wasn’t overly spicy.
This was a great dinner!
MEAT CURRY
4 Cups Boiling Water
2 Teaspoons Salt
1/4 Teaspoon Pepper
3 Cups Diced Celery
4 Tablespoons Flour
1 Teaspoon Curry Powder
1/4 Cup Water
1 Pound Lamb, Veal or Beef Shoulder, Cubed
Seasoned Flour
Roll meat cubes in seasoned flour. Brown in hot fat. Add boiling water, salt, pepper and celery. Simmer for 1 hour. Combine flour, curry powder and water to make a slurry. Add to beef mixture. Cook 10 minutes. Serve over fluffy rice.
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