This is a British Raj recipe that was very popular on Indian Railways. This and many other recipes such as Railway Mutton curry, Triangle Parathas, Dak Bungalow Mutton or Chicken curry, the rose custard along with the Bread Puddings and Custard Caramel were painstakingly devised as a melange of Indian flavours and British Palate. I got this from a cook at the NVRR, of the Railways.
By the way, Madras Club was founded by the British in the year 1832. It is the second oldest surviving club in India after the Bengal Club.
Ingredients:
Mutton: 1 kg, cut into medium sized pieces
Tomatoes: 3, big, pureed
Curds: 1 and 1/2 cup
Coconut paste: 1 cup
Ginger paste: 2 tbsp
Garlic paste: 2 tbsp
Mint leaves : 1 tbsp, chopped
Red chilli paste: 1 tbsp
Garam Masala Powder: 2 tsp
Salt to taste
Oil: 5 tbsp
Potatoes : 4, peeled and cut into 8 pieces
Water: 1 and 1/2 cup
Method:
1. Wash the meat, add a little salt and a pinch of turmeric powder and keep aside. Peel the potatoes, cut into cubes.
2. Whisk the curds so no lumps are there. Grind the coconut to a smooth paste. Blend the tomatoes to a puree.
3. Heat oil in a deep bottomed pan and add the ginger-garlic paste. Stir fry for 2-3 minutes.
4. Add the meat and the chilli paste and garam masala powder mix well and keep frying for 5-6 minutes. ( Here I have you red chilli paste, it gives color and taste).
5. Now, add the tomato puree, curds, mint leaves, ground coconut and mix well.
6. Keep stirring for 6-7 minutes, now add the diced potatoes and mix well till the potatoes are well coated.
7. Add water, cover and cook till the meat is done and keep stirring on and off, so the masala does not stick to the bottom.
8. The consistency of the gravy will be thick(if you want a thin gravy, then increase the quantity of water).
9. Serve hot with fried rice, Jeera rice or rotis.
Comments
Post a Comment