Tender Meat in a Hussaini Curry

This is a delicious recipe from the ‘Mughlai’ cuisine. As the saying goes “Variety is the spice of life”, and so, I have been adding a variety of unique recipes to my personal collection. My family enjoyed their meal and I must say this spicy and awesome Hussaini curry as of now tops the list of favourite curries. We all love to have a tasty curry preparation accompanying the rotis/rice and ‘Hussaini curry’   excels in serving up as a spicy, saucy and tasty dish. Hope you will enjoy it too!

 

Tender Meat in a Hussaini Curry

Time taken: 45-50 min

Taste-o-meter: Spicy

 

Ingredients:

  • Boneless mutton:  500 g
  • Onion (large), cut in rings/sliced round: 1
  • Tomato: 2
  • Ginger, julienned: 1” piece
  • Garlic pods, sliced fine: 5
  • Capsicum (green bell pepper; optional): 2
  • Curd:  2 cups
  • Coriander leaves: handful
  • Salt to taste
  • Oil: 2 tbsp

Ingredients for the masala paste:

  • Onion (chopped) 1
  • Ginger piece: 1″
  • Garlic: 5 pods
  • Coconut (grated): 2″ piece
  • Poppy seeds (roasted): 1 tbsp
  • Coriander seeds (roasted): 1 tbsp
  • Cumin seeds (roasted): 1 tbsp
  • Turmeric powder: 1 tsp
  • Red chillies (roasted): 4

 

Method:

  • Boil the meat cubes in salted water till tender.
  • Heat oil in a pan put in meat cubes, sliced ginger, garlic, onion rings and capsicum. Stir-fry well for few minutes. Remove and keep aside.
  • Now mix together in a bowl the ground masala paste with whipped yoghurt. Add salt and one cup of water to this curd mixture.
  • Heat oil in a pan (or use same pan), add tomatoes (blanched, peeled and chopped), the masala-whipped yoghurt (item from step 3-the mix of masala paste and whipped yoghurt), and mix this well. Bring to boil.
  • Now add the meat cubes tossed with ginger, onion, garlic and capsicum. Now cover and cook for about 15 min on low flame (or till the masala and meat cubes are well cooked).
  • Garnish with freshly chopped coriander leaves.
  • Serve hot the “tender meat in Hussaini curry” as an accompaniment with flat Indian breads, white/brown bread or rice.

 

 

Note:

  • I would like to note that this recipe is generally prepared using skewers for the meat, but here I have not used the same. So for all those of you out there who cannot use skewers for this recipe, can go ahead and try this method!
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