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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Thursday, August 06, 2015

LAMB / MUTTON HUSSAINY CURRY OR STICK CURRY - A old Colonial Dish






















LAMB HUSSAINY CURRY OR STICK CURRY
Serves 6           Preparation Time 1 hour
Ingredients
1 kg boneless lamb or mutton cut into small cubes
1 cup curds / yogurt
1 teaspoon ginger garlic paste
1 teaspoon turmeric powder
2 teaspoons chillie powder
2 onions sliced
2 tablespoons tomato paste /puree 
10 or 12  bamboo sticks or  skewers 4” in length
3 tablespoons oil
Salt to taste
Marinate the meat with a little turmeric powder, salt and a little curds / yogurt for one hour.

Heat oil in a suitable pan and sauté the onions for a few minutes. Add the ginger and garlic paste and fry for a few minutes. Add the chillie powder, tomato puree / paste, turmeric powder, coriander powder, cumin powder, remaining curds and salt and stir fry for a few minutes. Add 1 cup of water and bring to boil. Meanwhile pass the  bamboo sticks / skewers through the marinated meat. About 5 pieces should fit on each stick. Place the sticks of meat in the curry that is boiling. Close the pan and simmer on low heat till the meat is cooked. Serve without removing the sticks. Garnish with chopped coriander leaves