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Sify Home > Food > Nonvegrecipes > Ingredient > Lamb > Lamb Hussainy Curry
Lamb Hussainy Curry
By : Bridget White-Kumar
Category : Lamb
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Marinate the meat with a little turmeric powder, salt and a little curds/yogurt for one hour.
  2. Heat oil in a suitable vessel and sauté the onions for a few minutes.
  3. Add the ginger and garlic paste and fry for a few minutes.
  4. Add the chillie powder, turmeric powder, garam masala powder / all spice powder, chopped coriander leaves, tomato paste / tomato puree, remaining curds and salt and stir fry for a few minutes.
  5. Add 1 cup of water and bring to boil.
  6. Meanwhile pass the broom sticks / bamboo sticks / skewers through the marinated meat.
  7. About 5 pieces should fit on each stick.
  8. Place the sticks of meat in the curry that is boiling.
  9. Close the vessel and simmer on low heat till the meat is cooked.
  10. Serve without removing the sticks with white steamed rice and a coriander or mint chutney.

Recipe courtesy: Anglo-Indian Recipes

1 kg lamb or mutton cut into small cubes
1 cup curds / yogurt
1 teaspoon ginger and garlic paste
1 teaspoon turmeric powder
2 tsp chillie powder
1 teaspoon garam masala powder or all spice powder
2 onions sliced
2 tbsp tomato paste or tomato puree
2 tbsp chopped corriander leaves
10 or 12 thick broom sticks/bamboo sticks or thin skewers 4-inch in length
3 tbsp oil
Salt to taste
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