Weejend Cooking: Buffath, or Curry with Vegetables

Fry one-half pound of meat, finely diced, with onion and curry powder. Add a little water from time to time, so that the meat will be tender and the onions soft. Then add two teacupfuls of water. As soon as water boils add a cupful of sliced radishes, potatoes, carrots, or any vegetables that will not mash. Cook slowly together until vegetables are soft. In India this curry is always acidulated, but that is not necessary. It is a good plan, however, to always serve sliced lemon with all curries, as some prefer them sour.

From The Khaki Kook Book by Mary Kennedy Core (1917)