Recipe - Curry Soup With Rice

One fourth cup Ghee; clarified butter or
2 tablespoon Oil
2 Onions; thinly cut or sliced up
1 Clove garlic; crushed
1 teaspoon Ground turmeric
2 teaspoon Curry powder
One fourth teaspoon Ground ginger
4 One fourth cup Chicken or beef stock or
broth
1/3 cup Cooked rice
Salt and freshly ground
pepper
1 tablespoon Lemon juice

Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989

Heat the fat or oil in a heavy pan and gently fry the onions and garlic
until soft and golden, stirring to prevent sticking. Add the turmeric,
curry powder and ginger to the pan and continue frying for 1 minute. Pour
in the stock, bring to the boil and simmer for 10 minutes. Add the rice and
cook for another minute or two until the rice is heated through. Add salt
and pepper to taste, and the lemon juice. Serve with hot buttered toast.

EATL Digest 1 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.