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Railway Mutton Curry

The Anglo Indian Railway Mutton Curry

Railway Mutton Curry. Born to weather the long and arduous train travels in the times of the Raj. Mutton cooked with onions and tomatoes. A melange of spices. And perfumed with a special aromatic spice mix. Enjoy !!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Anglo Indian

Ingredients
  

  • 1 kg mutton curry cut pieces
  • 3 potatoes cut into halves
  • 3/4 cup tomato freshly pureed
  • 5 onion finely chopped
  • 1.5 tbsp ginger paste
  • 1/2 tbsp garlic paste
  • 4-5 green cardamoms
  • 2 black cardamom
  • 3-4 cloves
  • 2-3 bay leaves
  • 2 tsp turmeric powder
  • 2 tbsp special spice powder
  • 1.5 tsp red chili powder
  • 1/2 tsp garam masala powder
  • 2 tsp lemon juice
  • 1/2 cup mustard oil
  • 1 tsp sugar
  • salt to taste

For the Special Spice Powder

  • 3 tsp cumin seeds
  • 3 tsp coriander seeds
  • 2 tsp fennel seeds
  • 1/2 tbsp black pepper corns
  • 3-4 dry red chillies
  • 1/2 florets of mace
  • 1/4 nutmeg

Instructions
 

For the Special Spice Powder

  • Dry roast all the ingredients other than the nutmeg and mace. Allow the spices to cool to room temperature. Now add the nutmeg and mace, blitz to a fine powder. Keep aside in an airtight container.

For the Railway Mutton Curry

  • Wash and pat dry the mutton pieces. Marinate the mutton with ½ tbsp ginger paste, 1 tsp garlic paste, a little turmeric powder, chilli powder, lemon juice and 1 tbsp mustard oil. Refrigerate for at least 3-4 hours, the more the merrier.
  • Marinate the potato halves with a little turmeric powder and salt. Heat 1 tbsp oil and fry the potatoes till golden. Keep aside.
  • Add the remaining oil to the same pan, add the sugar, when the sugar starts to caramelize, throw in the bay leaves, crushed green and black cardamom, cloves and cinnamon. When the spices start to release their aroma, add the sliced onions, cook over a medium flame till the onions turns golden brown.
  • Add the tomato puree, cook till the tomatoes are cooked and the raw smell of tomatoes is gone. Add the remaining ginger-garlic paste, cook for 3-4 minutes.
  • Now add the mutton along with the marinade, sprinkle in the the remaining turmeric powder, special spice powder and a little salt.
  • Cook over a low flame, while stirring occasionally, till oil starts to separate from the masala. Add 3 cups of warm water, bring the curry to a gentle boil.
  • Throw in the fried potatoes, continue to cook over a low flame till the mutton is tender. (The the curry shall be of a pouring consistency, neither too thick, nor too thin.) If needed, add a splash of warm water to get the consistency right.
  • Adjust seasonings. Finish with a sprinkle of garam masala. Serve hot with plain rice.