Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

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 / […]
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.
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Article written by Bridget White-Kumar
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