Authentic Railway Lamb Mutton Curry Food

RAILWAY MUTTON CURRY RECIPE

Steps:

• Pressure cook the mutton with 2 cups of water and 2 tsp salt until 80% cooked in a pressure cooker.
• Remove the cooker from heat and keep aside.
• Heat mustard oil in a pan.
• Once the oil is hot, add bay leaves, cloves, green cardamom, black cardamom, fennel seeds, cumin seeds and dry red chillies and let them crackle for a few seconds.
• Add onion and fry until they turn slightly brown.
• Add ginger garlic paste and fry until onion turns nicely brown.
• Now add potatoes, coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste and cook for 2-3 minutes.
• Add 1/2 cup water and cover the pan.
• Cook until potatoes are softened.
• Add tomato (Or Tamarind) and fresh coriander and cook for 3-4 minutes.
• Add the cooked mutton along with the broth and cook for 10-12 minutes on low heat.
• Now add coconut milk and cook on low heat until the curry comes to a gentle simmer.
• Garnish with fresh coriander and serve hot with steamed rice or roti.

RAILWAY LAMB CURRY

Steps:

• Mix the garlic, ginger, turmeric and lamb together in a large mixing bowl, then leave the lamb to marinate in the fridge for 1 hr or preferably overnight.
• Toast the spice mix ingredients in a dry frying pan for 12 mins over a low heat, stirring occasionally, until they release their aroma. Leave to cool, then grind to a fine powder using a spice grinder or pestle and mortar. Set aside.
• Heat the oil over a medium heat in a heavy-based, large saucepan. Add the curry leaves and onions, and fry for 15-17 mins, stirring well. As the onions begin to change colour, add the lamb and fry for 10 mins. Add the spice powder and turn the heat up slightly. Stir continuously for 5 mins. Pour in the stock and season to taste. Bring to the boil, then turn down to a simmer. Put the lid on and cook for 40 mins. Stir halfway through cooking.
• Tip in the potato and continue cooking for 15 mins. Add the coconut milk along with the tamarind paste and simmer for 10 mins with the lid off to reduce. Serve warm with rice or roti.