Ingredients

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

How to Make Lamb Hussainy Curry

• Marinate the meat with a little turmeric powder, salt and a little curd/yogurt for one hour.
• Heat oil in a suitable vessel and saute the onions for a few minutes. Add the ginger and garlic paste and fry for a few minutes.
• Add the chilli powder, turmeric powder, garam masala powder / all spice powder, chopped coriander leaves, tomato paste / tomato puree, remaining curd and salt and stir fry for a few minutes.
• Add 1 cup of water and bring to boil.
• Meanwhile pass the 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 coriander or mint chutney.
• Recipe courtesy: Anglo-Indian Recipes
• http://anglo-indianrecipes.blogspot.com/