ANGLO-INDIAN RECIPE BOOKS by Bridget White

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

No Copy and Paste 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 Rightpunishable by Law

Friday, October 21, 2011

STICK CURRY / KEBAB CURRY / HUSSAINY CURRY

Serves 6                
Preparation Time 1 hour
Ingredients

1 kg beef or mutton cut into small cubes
1 cup curds / yogurt
1 teaspoon garlic paste
1 teaspoon turmeric powder
1 teaspoon ginger paste
2 teaspoons chillie powder
2 onions sliced
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 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, 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.

1 comment:

Bruce said...

Thanks for sharing an amazing recipe
Traditional Christmas Recipes