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Hussainy Curry Recipe

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Salma from Karachi
Ingredients
  1. 500 grams mutton (boneless)
  2. 150 grams onions
  3. 10 large flakes garlic
  4. 1 piece ginger (cut into large pieces)
  5. 100 grams baby onions
  6. 1 capsicum (cut into thin rings)
  7. 1/2 cup ghee
  8. a few drops of milk
  9. 1 cup sour curd
  10. 250 grams tomatoes (blanched and sliced)
  11. 1 tsp each of garam masala and ground cumin seeds
  12. 2 piece cinnamon stick
  13. 2 large cardamoms
  14. 1 bay leaf
  15. 1 tsp turmeric powder
  16. salt and chilli powder to taste
  17. 1 handful coriander leaves (chopped)
Method
  • Boil the mutton till tender and then cut into squares. Grind the large onions, along with half the garlic and a small piece of ginger, to a paste. Pass the meat cubes through thin metal or silver skewers (or through thick bamboo sticks) alternately with baby onions, garlic flakes, capsicums and ginger pieces. Heat the ghee and fry the onion paste, sprinkling a little milk now and then till the ghee floats to the top. Add the curd, tomatoes, spices and salt and cook till thick. Pour in 2 cups of water and bring to a boil. Reduce heat and arrange the sticks in neat rows in the curry. Cook over a gentle fire for 10 minutes. Serve hot, garnished with fresh coinoder leaves.
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Reviews & Discussions

Cooking is fun for me. My husband likes my way of cooking. I always seek to learn new styles of cooking. This Hussainy Curry recipe of your website makes it easier for me to learn and prepare it at home easily.

  • Afandi, Islamabad
  • Wed 31 Aug, 2016