This delicious recipe has a history of its own! It is a variation of the regular Indian Mutton Curry that was first prepared by the Chefs of the Indian Railways during the British Raj, keeping in mind the delicate palates of the British. It was served in the first class dining carriages and this colonial culinary delight continued to be served in Railway refreshments rooms and on long distance trains till much later. The recipe that you see below is a blend of different versions of it that you might have come across depending on the train routes across India. The South Indian version had coconut milk, tamarind and curry leaves whereas North and East Indian version of it was without these ingredients but had fennel seeds and vinegar. Vinegar helped to increase the durability of the meat during long journeys.
Ingredients:
Mutton: 800 gm, cut into small pieces
Potatoes: 3 big, diced
Tomato: 1 and 1/4 cup puree
Onions: 2 big, finely sliced
Ginger: a little bigger than 1 inch, piece
Garlic: 9 cloves
Curry leaves: 1 sprig
Kashmir red chilies: 7
Coriander seeds: 3 tsp
Cumin seeds: 1 and 1/4 tsp
Turmeric powder: 1/2 tsp
Water: 2 cups
Ghee: 5 tbsp
Salt to taste
For Garnishing:
Coriander leaves: 32 tbsp finely chopped
Method:
1. Clean and wash the mutton pieces.
2. Peel, wash and dice the potatoes. Coarsely grind the red chillies, ginger and garlic. Broil the coriander and cumin seeds till you get their aroma. Grind this to a fine powder.
3. In a pressure cooker, heat ghee. Add the curry leaves and the coarsely ground mix. Stir well for 2-3 minutes or till the raw smell disappears.
4. Add the sliced onions, and saute till they are golden brown in color.
5. Add the mutton and saute till the color of meat changes. Add the coriander, cumin powder and mix well. Keep stirring for 4-5 minutes. Add salt as per taste.
6. Add the diced potato and mix well. Add the water and cook on high flame till the masala begins to boil.
Add the tomato puree and mix well. Check the seasoning and close the cooker and cook on high flame for 4 whistles and on slow flame for 10-15 minutes.
7. When the pressure has gone, open the cooker, transfer to a serving dish.
8. Garnish with finely chopped coriander leaves.
9. Serve hot with rice. parotas or rotis
Ingredients:
Mutton: 800 gm, cut into small pieces
Potatoes: 3 big, diced
Tomato: 1 and 1/4 cup puree
Onions: 2 big, finely sliced
Ginger: a little bigger than 1 inch, piece
Garlic: 9 cloves
Curry leaves: 1 sprig
Kashmir red chilies: 7
Coriander seeds: 3 tsp
Cumin seeds: 1 and 1/4 tsp
Turmeric powder: 1/2 tsp
Water: 2 cups
Ghee: 5 tbsp
Salt to taste
For Garnishing:
Coriander leaves: 32 tbsp finely chopped
Method:
1. Clean and wash the mutton pieces.
2. Peel, wash and dice the potatoes. Coarsely grind the red chillies, ginger and garlic. Broil the coriander and cumin seeds till you get their aroma. Grind this to a fine powder.
3. In a pressure cooker, heat ghee. Add the curry leaves and the coarsely ground mix. Stir well for 2-3 minutes or till the raw smell disappears.
4. Add the sliced onions, and saute till they are golden brown in color.
5. Add the mutton and saute till the color of meat changes. Add the coriander, cumin powder and mix well. Keep stirring for 4-5 minutes. Add salt as per taste.
6. Add the diced potato and mix well. Add the water and cook on high flame till the masala begins to boil.
Add the tomato puree and mix well. Check the seasoning and close the cooker and cook on high flame for 4 whistles and on slow flame for 10-15 minutes.
7. When the pressure has gone, open the cooker, transfer to a serving dish.
8. Garnish with finely chopped coriander leaves.
9. Serve hot with rice. parotas or rotis
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