RAILWAY MUTTON CURRY
A palatable and uncomplicated spicy lamb/mutton curry served in Indian trains during the British Colonial Raj
Ingredients
- 1 kg Lamb/mutton (medium pieces on the bone)
- 5-6 tbsp mustard oil
- 100 g Onions (sliced)
- 150 g Tomatoes (chopped)
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 2 tbsp Yoghurt
- 300 ml Coconut milk
- 5-6 curry leaves
Whole spices-
- 1 Bay leaf
- 2 cloves
- 1” Cinnamon stick
- 2-3 green cardamoms
- 1 Black cardamom
- 1 tbsp Pepper corn
- 1 tsp Cumin seeds
- 1 tsp fennel seeds
- 3 Dried red chilli (broken)
Dry spices-
- 1 tbsp Red chilli powder
- 1 tsp Coriander powder
- 1 tsp Turmeric powder
- 1 tbsp Cumin powder
- Salt to taste
Garnishing-
- 2-3 tbsp green coriander leaves (chopped)
- ¼ tsp garam masala salt (optional)
Instructions
- Marinate the mutton with 2 tbsp mustard oil, turmeric powder, ginger paste, garlic paste, a pinch of salt and the yoghurt. Keep it aside for an hour or overnight (if possible).Heat the remaining oil in a pressure cooker, until it smokes. Lower the flame and add the whole spices until fragrant, add the curry leaves and onions. Fry until onions are light brown. Then add the marinated mutton/lamb and sear on high flame until the meat is no longer pink. The water released from the meat should be completely dried.
- Then add all the dry spices and tomatoes. Cook this with 3-4 tbsp water on medium flame until tomatoes soften. After the tomatoes are softened and you could see oil separating, add coconut milk. Cover the lid of the pressure cooker and cook for 15 minutes on medium flame or until the meat is soft. If using chicken it will only take approx 6-8 minutesYou can also cook in a pot if not using a pressure cooker. It will take about 35-40 minutes to simmer cook in a pot. Will take about 20-25 mins approximately if using chicken.Open the lid of the pressure cooker when the pressure settles down. Simmer for 5-7 minutes ( depending upon the amount of water left in there). Taste seasoning and adjust the consistency before switching off. Finally garnish with coriander leaves and sprinkle garam masala (if using) to finish off the curry with an aromatic touch.
