Hussanee Mutton Curry
A traditional Hussanee-style mutton curry where meat is threaded on skewers alternately with onion and ginger, then simmered in a spiced curry sauce. The meat is served on the skewers for an authentic presentation.
Ingredients
- 2 pounds Mutton shoulder, deboned and cut into 1-inch squares (Can substitute lamb shoulder)
- 2 medium Onions, cut into half pieces (For threading on skewers)
- 2 inch piece Fresh ginger, sliced (Cut into thin slices for skewering)
- 3 tablespoons Ghee (Can substitute clarified butter or vegetable oil)
- 1 teaspoon Ground turmeric
- 1 teaspoon Chili powder (Adjust to taste)
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Ground garlic (Or 2 cloves fresh garlic, minced)
- 1 tablespoon Tamarind paste (tyre) (Traditional souring agent)
- 1 cup Water (Adjust for desired consistency)
- 1 teaspoon Salt (To taste)
- 6 skewers Metal or bamboo skewers (If using bamboo, soak in water for 30 minutes)
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Instructions
- 1Remove the meat from the shoulder of mutton and cut into small squares not exceeding 1 inch in size.
- 2Thread the mutton pieces on metal or bamboo skewers, alternating with half pieces of onion and slices of ginger. Make about 6 skewers total.
- 3Heat the ghee in a large, heavy-bottomed pan over medium heat. Add the turmeric, chili powder, ground coriander, ground cumin, ground ginger, ground garlic, and salt. Stir and cook until fragrant and lightly browned, about 2-3 minutes.
- 4Add the skewers of meat to the pan with the browned spices. Turn the skewers to brown the meat on all sides, stirring the spices around them, about 5-7 minutes total.
- 5Add the tamarind paste and water to the pan. Stir to combine with the spices and coat the meat skewers.
- 6Reduce heat to low, cover the pan, and allow the curry to simmer gently for 30 minutes, or until the mutton is tender. Check occasionally and add a little more water if the sauce becomes too thick.
- 7Transfer the curry to a serving dish without removing the skewers. The meat should be served on the sticks for an authentic presentation.
