Bridget White Anglo-Indian Recipe Books

Bridget White Anglo-Indian Recipe Books
ANGLO-INDIAN RECIPE BOOKS

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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 Plagiarism and infringement of Copy Right punishable by Law

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Wednesday, October 9, 2019

LAMB HUSSAINY CURRY - MEAT ON SKEWERS IN A CURRY

LAMB /MUTTON HUSSAINY CURRY ALSO KNOWN AS THE STICK CURRY

Hussainy Curry is also known as the Stick curry or Kebab Curry. This particular dish was quite popular in the olden days with the Anglo-Indian families living in Calcutta and Eastern India. 


LAMB / MUTTON HUSSAINY CURRY ALSO KNOWN AS THE STICK CURRY
Serves 6           Preparation Time 1 hour

Ingredients
1 kg lamb or mutton cut into small cubes
1 cup curds / yogurt
1 teaspoon ginger and garlic paste
1 teaspoon turmeric powder
2 teaspoons chillie powder
1 teaspoon garam masala powder or all spice powder 
2 onions sliced
2 tablespoons tomato paste or tomato puree 
2 tablespoons chopped corriander leaves 
10 or 12 thick broom sticks / bamboo sticks or thin 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 vessel and sauté the onions for a few minutes. Add the ginger and garlic paste and fry for a few minutes. Add the chillie powder, turmeric powder, garam masala powder / all spice powder, chopped corriander leaves, tomato paste / tomato puree, remaining curds and salt and stir fry for a few minutes. Add 1 cup of water and bring to boil. Meanwhile pass the broom sticks / 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 vessel and simmer on low heat till the meat is cooked. Serve without removing the sticks with white steamed rice and a corriander or mint chutney. 

This dish got its name because it was an inovation of a Muslim Cook nameLAMB HUSSAINY CURRY