Skewered Beef with an Onion-Malt Vinegar Sauce

“Stick” Curry

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Norton Cunning ham, an Anglo-Indian now settled in Bangalore, shared some of his family history with me (his family resided for a number of years in Ooty, a hill station in south central India—a beautiful landscape filled with tea plantations and botanical gardens that was popular with the British during the Raj). Then Norton shared a little of his culinary history and gave me this curry recipe. Asked about the name “stick,” he explained that it referred to the top halves of broomsticks, wh