Halwai August 6, 2019


• 1 kg – lamb or mutton, cut into small cubes
• 1 cup – curds / yogurt
• 1 tsp – Ginger and Garlic paste
• 1 tsp – Turmeric powder
• 2 tsp – chilli powder
• 1 tsp Garam Masala powder or all spice powder
• 2 Onions sliced
• 2 tbsp Tomato paste or Tomato puree
• 2 tbsp chopped Coriander leaves
• 10 or 12 bamboo sticks or thin skewers (4-inch in length)
• 3 tbsp oil
• Salt to taste


  1. Marinate the meat with a little turmeric powder, salt and a little curd/yogurt for one hour.
  2. Heat oil in a suitable vessel and saute the onions for a few minutes. Add the ginger and garlic paste and fry for a few minutes.
  3. Add the chilli powder, turmeric powder, garam masala powder / all spice powder, chopped coriander leaves, tomato paste / tomato puree, remaining curd and salt and stir fry for a few minutes.
  4. Add 1 cup of water and bring to boil.
  5. Meanwhile pass the bamboo sticks / skewers through the marinated meat.
  6. About 5 pieces should fit on each stick.
  7. Place the sticks of meat in the curry that is boiling.
  8. Close the vessel and simmer on low heat till the meat is cooked.
  9. Serve without removing the sticks with white steamed rice and a coriander or mint chutney.
  10. Recipe courtesy: Anglo-Indian Recipes
  11. http://anglo-indianrecipes.blogspot.com/

Recipe courtesy of Bridget White-Kumar