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Hussainy Curry
 
This is another hard to find and rarely heard of recipe. Not sure were this originates from, but could be from Hussaini, which is a rocky valley in Northern Pakistan.
I find it a little tedious to cook, but the coconut and poppy seed gives it a unique flavor that makes it worth a taste. Not sure if coconut and poppy are part of the original recipe, and may have been a Bengali modification.
 
   
                                                
 
INGREDIENTS   (Serves 4)
Boneless Mutton/Beef

500 gm

Large Onion

2 (cut in to large slices)

Capsicum

4

Ginger/Garlic Paste

2 tbsp

Yogurt (curd)

100 gm

Dry Coconut

2" (or 2 tbsp if using dry powder)

Poppy Seed

1 tbsp

Coriander Seed

1 tsp

Cumin Seed

1 tsp

Black Cardamom

1

Red Kashmiri Chilli

2

Turmeric Powder 

1/2 tsp 

Handful of Coriander and Mint Leaves 

handful (like I said) 

Salt

To taste

 

 

 

 METHOD

 

1. Cut meat in to 1 inch cubes and steam until tender. Thread meat on small silver or bamboo skewers, alternatively adding onion and capsicum slices.
2. Grind the remaining onion along with coconut, poppy seed and remaining spices.
3. Heat 4 tablespoon of oil and fry the ground paste well (till it reaches a nice golden brown color).
4. Add curd (yogurt) beaten with 1 cup water and turmeric powder.
5. Arrange the skewers with meat neatly side by side in a pan and simmer covered for 10-15 minutes. If you don't have a covered pan, add a little more water, turn the skewers over and simmer for another 10-15 minutes.

6. Garnish with Coriander leaves, mint leaves and sliced Kashmiri chilli.

7. Serve with Rice, like show below.



Note 1: Use different colors of capsicum for a more colorful look (green, yellow and red).

Note 2: I don't like chilli, so I skip the kashmiri chilli, but you could easily add it without fear as it has very little heat.