Hussainy Curry (Non-Veg)

Hussainy Curry is originated from the Northern part of Pakistan. The making of this curry is a task but then in this fast moving life sometime we can take some time out for cooking this recipe because it tastes good and the best part that I like in my recipe is the decoration it shall surely make your effort worthwhile.

Ingredients
½ Kg Mutton (Boneless)

2 Big Onions
1 Big Carrot 

2 Capsicum

2 Tomatoes

2 Potatoes

1 Cup Tomato Puree

6 Flakes Garlic

½ Cup Mutton Stock

Ghee as Required

Ingredients for Garnishing

½ Kg Potatoes (Boiled and Mashed)

A few Lettuce Leaves

Tooth Picks as Required

½ Tsp Garam Masala Powder

A few Coriander Leaves (chopped)

1 Cup Cherries or Grapes

2 Tbsp Milk

Ingredients for Masala

1 Pod Garlic

2” Piece Ginger

8 Kashmiri Chilies

1 Tsp Coriander seeds

1 Tbsp Dry Grated Coconut

1 Tsp Poppy Seeds

5 Gms Full Garam Masala

Salt and Haldi to Taste

Method

1. Cut mutton into 1” pieces. Apply salt and paste of 8 garlic flakes and keep aside to marinate.
2. Grate the onions, cut the carrots, capsicum and potatoes into small cubes. Par boil the carrots and fry the potatoes till golden brown.
3. Grind the ingredients from the masala paste column.
4. Heat little ghee in a dekchi and cook the mutton pieces on slow flame till completely tender.
5. Add little chili powder, vinegar, carrots, fried potatoes and capsicum and mix. Cook for sometime till the capsicums are soft.
6. On a tooth pick place the mutton pieces, carrots, capsicum, potato and tomato bits, grapes or cherries alternately.
7. Heat ghee in a tava and fry grated onion till light brown.
8. Add masala paste with salt and haldi and fry. Add water to cook the masala.
9. When ghee separates from the masala, add the mutton stock and tomato puree.
10. Cook till the required gravy remains.
11. Add garam masala powder and remove it from fire.
12. Add salt, butter and little warm milk to the mashed potatoes and cream it till light and fluffy.
13. Make a wall of potatoes in a plate and arrange the toothpicks all around the wall.
14. And inside the ring pour the gravy.
15. Garnish with coriander leaves and green salad and serve.