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Home Dish Traditional Railway Mutton Curry (East India Co.)

Traditional Railway Mutton Curry (East India Co.)

Name: How to cook Traditional Railway Mutton Curry (East India Co.) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Traditional Railway Mutton Curry (East India Co.)

This is an age-old traditional recipes from the pre-independent India 🇮🇳 This is a variation of the dish, that’d actually originated during the very British Raj, Colonial Era...!!!

Ingredient

Food ration :

3 people

Cooking time :

1 hr 30 mins (p

500 gms

Mutton on Bones: Well cleaned, washed & parboiled with some salt, turmeric, red chilli powder, tomato purée & a few of the whole dry spices & dry red chillies

Potatoes: Cut into Halves- Boiled & Peeled

1/2 Cup

Tomatoes: Chopped or blended purée- 1/2 Cup

Black Peppercorns: Freshly Cracked

1.5 inch

Mustard Oil or any oil of your choice, but this one’s authentically prepared in the Mustard Oil

Cooking instructions

* Step 1

First up: Well clean, wash & parboil the measured mutton- with some salt, turmeric, red chilli powder, tomato purée & a few of the whole dry spices & dry red chillies

* Step 2

Cover the lid of the pressure pan/cooker: Allow it to whistle out on 3-4 times & then, turn off the flame and let it sit on the hot oven for the next few mins time until we’re done with our next all other preppings for the very dish

* Step 3

Heat up a heavy bottomed pan over the high flame: Add in the measured mustard oil, allow it to fume out to escape its raw & pungent smell & then, turn off the flame & let it cool down a bit

* Step 4

Keep rest other aforementioned ingredients handy & readily available... When the oil cools down- turn it on again, add in the tempering spices that are all mentioned above- Sauté until it starts spluttering & turns aromatic

* Step 5

Add in the chopped onions & sauté lightly until translucent or gently brown, now add to it the ginger-garlic paste & sauté until the raw smell goes off

* Step 6

Now, goes in the tomatoes & green & red chilli pastes- Sauté for about a minute & then add in the dry ground spices/masalas- one by one, while stirring continuously until the oil surfaces up to the pan

* Step 7

At this point: Add in the Fennel Seeds, checkout the seasonings, add some hot water- Allow it to cook for about 5-6 mins time with the lid on....Add in the parboiled mutton along with its broth or stock in it...

* Step 8

Give it all a really good mix until everything is nicely combined...Add in the chopped coriander leaves now, mix it well again, put on its lid again & let it cook for another 10-12 mins time, stirring occasionally in between

* Step 9

Once done: Add in the measured curd & the coconut milk or alternatively, you can add in the fresh cream too- All need be well whisked & then mixed into the gravy by lowering the flame to avoid curdling, also the ghee & give it all a nice mix altogether

* Step 10

Turn off the flame now & let it sit on the hot oven with the lid on for the next 10-15 mins time before serving it piping hot with hot steamed rice or phulkas or any kinda Indian Breads of your choice- Garnish as you like it & TIME...To Relish this DELISH in the POST INDEPENDENT, DEMOCRATIC ERA... In...INDIA 🇮🇳