Name: Hussaini Seekh Kabab Curry (A Curry of Fried Pieces of Mutton held on Small Wooden Skewers)
Cuisine: India
Ingredients: ¼ pt (150 mils) hot water; 1 dessertspoonful ground coriander seeds (sukha dhania); ½ teaspoonful red pepper; 8 button onions; ½ teaspoonful roasted black cumin seeds (kala zeera); 8 wooden skewers 4″ (10 cm) long (bamboo sticks or stainless steel needles as thick as knitting needles can be used); 1 lb (455 g) lean mutton cut up into 1″ pieces; 3 tablespoonfuls finely-chopped or grated onions; 8 rounds of sliced ginger each ⅙″ (½ cm) thick and 1″ (2½ cm) in diameter; 2″ piece of cinnamon (darchini); ½ oz (15 g) ground ginger (adrak); 3 green cardamoms (illaichi); 1 teaspoonful ground poppy seeds (khaskhas); 6 finely-chopped cloves of garlic (lasan); A pinch of grated nutmeg (jaiphal); 1 tablespoonful salad oil; finely-chopped coriander leaves (dhania) or parsley; 6 cloves of garlic; 2 ozs (60 g) onions; 3 ozs (85 g) ghee; 1 teaspoonful salt; ½ pt (240 g) thick yoghurt (curd); Shreds of 2 green chillies; 1 teaspoonful ground turmeric (huldi); ½ teaspoonful red pepper (degi mirch); 4 cloves (laung); ½ teaspoonful salt; ½ teaspoonful garam masala