ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Tuesday, June 5, 2012

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 named Hussain and was named after him