AuthorChef Soju PhilipRailway Mutton curry- as the name indicates once a hot favorite in the First class compartments of Indian railways when British rules the country. It was exclusively prepared for the British travelers who using the high end travel facilities in those days. the taste was balanced to suite their palate's as well and later on when the English people had marital relations with Indians and the dish become one of the iconic dishes of Anglo Indians post independence. The tender mutton cooked the onion, tomatoes and Indian spices is results into a earthy homemade Mutton curry which can compliment well with rice or breads.
Peel and wash the onion and chop. Wash the tomatoes and puree. Peel the ginger and garlic and make a paste.
Roast all the ingredients for dry roasting till the aroma arises. Grind to a fine powder.
Wash and drain the mutton. Marinate with half of ginger garlic paste, chilli powder, 1/4 tsp turmeric, lemon juice, 1tbsp chopped coriander,salt and 1 tbsp mustard oil. Keep aside.
Peel the potatoes and cut into wedges.
Heat mustard oil in a pan until the smoking point. Reduce the flame and add whole garam masala and fry. Add sliced onion and saute well till golden brown in color. Sprinkle little sugar and caramelize. Add the balance ginger garlic paste and fry well. Add the turmeric powder, spice powder and have a quick fry. Add pureed tomatoes and saute well.Add the marinated mutton, stir well and add the marinade left behind. Simmer in a low flame till the mutton has cooked.
Fry the potatoes in little oil, and add to the mutton curry. Simmer gently till the mutton is tender and make sure the gravy is not too thick. Finish with garam masala powder and chopped coriander. Check the seasoning and remove from the fire. Serve hot with rice or breads.
Ingredients
Directions
Peel and wash the onion and chop. Wash the tomatoes and puree. Peel the ginger and garlic and make a paste.
Roast all the ingredients for dry roasting till the aroma arises. Grind to a fine powder.
Wash and drain the mutton. Marinate with half of ginger garlic paste, chilli powder, 1/4 tsp turmeric, lemon juice, 1tbsp chopped coriander,salt and 1 tbsp mustard oil. Keep aside.
Peel the potatoes and cut into wedges.
Heat mustard oil in a pan until the smoking point. Reduce the flame and add whole garam masala and fry. Add sliced onion and saute well till golden brown in color. Sprinkle little sugar and caramelize. Add the balance ginger garlic paste and fry well. Add the turmeric powder, spice powder and have a quick fry. Add pureed tomatoes and saute well.Add the marinated mutton, stir well and add the marinade left behind. Simmer in a low flame till the mutton has cooked.
Fry the potatoes in little oil, and add to the mutton curry. Simmer gently till the mutton is tender and make sure the gravy is not too thick. Finish with garam masala powder and chopped coriander. Check the seasoning and remove from the fire. Serve hot with rice or breads.
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