Recipe Of The Week: Railway Mutton Curry

Railway Mutton Curry was developed by the chefs of the Indian Railway during the British Raj. It was first introduced on the frontier Mail (Golden Temple Mail ) run by the western railway during Pre-independence era. This milder version of the classic mutton curry was not too spicy yet an amazing fusion dish blending the taste of both Indian & English spices. The Railway Mutton Curry was served with rice, bread or dinner rolls ..

The mostly  Ingredients  of the Railway mutton using English spices
Prep time -10 min
Cook in 30 min
Total 40 min .
Serving -4 pax

Ingredients –
For Marinade

Mutton – 500 gm
Ginger garlic Paste -30 gm
Mustard oil – 80 ml
Curd – 100 gm
Degi Mirch – 5 gm
Turmeric  Powder -5 gm
Salt   5 gm approx. ..

For Grinding ( Dry)
Fennel seeds – 5 gm
Coriander seeds – 2 gm
Cumin seeds  - 2 gm
Black pepper whole – 2 gm

For Gravy
Onion ( sliced )- 80 gm
Potato ( Aloo)  - 2 pcs
Tomato ( purred)-4 to 5  pcs
Ginger garlic paste – 25 gm
Turmeric powder – 5 gm
Kashmiri red chilli powder – 5 gm
Coconut milk – 50 ml
Green chilli (split lengthwise) – 2-4
Black cardamom- 2 pcs
Small cardamom- 4 pcs
Cinnamon sticks -
Cloves – 2 gm
Bay leaf – 2 leaf
Mace – 1 pcs
Nutmeg- 1 pcs
Lukewarm water- 200 ml
Salt  
Garam masala- 5gm
Ghee- I table spoon

To begin making the railway Mutton curry,
To begin making the Railway Mutton Curry, firstly marinate the Mutton with ginger garlic paste, yogurt, turmeric powder, mustard oil, red chilli powder, salt for minimum 3 hours or overnight in the refrigerator.

Dry roast fennel seeds, black peppercorn, coriander and cumin seeds and grind them to a fine powder.

Peel the potatoes and cut them into half. Fry the potatoes. Don’t make them brown and fry till the colour becomes light golden brown. Remove and keep them aside.

Heat oil in the Pressure cooker and once the oil is heated, put the whole Garam masala. Let them fry and sizzle for couple of minutes.

Now add the ginger and garlic pastes and sauté till their raw smell is gone.

Add the sliced onions along with a pinch of salt and sauté till they turn brown.

Now add the tomato puree, green chilli, turmeric powder, red chili powder, fennel, coriander, cumin, black peppercorn powder and sauté till oil leaves the sides.

Add the mutton pieces. Increase the heat to a high and stir continuously to avoid sticking to the bottom. Now reduce the heat to a medium and continue cooking the meat without the lid. The meat will release juices and you can see a thin layer of oil on top of the pieces.

Once it gets to this point, add the fried potatoes,  and water. Close the lid and pressure cook for 3 to 4 whistle on high heat and then reduce the heat and cook on a low flame for 5 minutes.
Once done, switch off the heat and let it sit for some time till the pressure dies down. After opening the lid add the coconut milk and give everything a good stir. Add a spoon of ghee and 1/2 teaspoon of powdered garam masala.

Close the lid and let the flours seep into the meat properly for 10 to 12 minutes and serve hot.

(Source: Houz Café Bar)