Lamb Hussainy Curry

Recipe by
Total Time:
1.75 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Hard

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  • 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