A SIMPLE ANGLO-INDIAN MUTTON / LAMB CURRY

ANGLO-INDIAN SIMPLE MUTTON / LAMB CURRY

Serves 6  Preparation Time 1 hour

Ingredients

1 kg tender lamb or mutton with bones cut into medium pieces

3 tablespoon’s oil

2 large onions chopped finely

2 green chilies slit lengthwise

2 tablespoons ginger garlic paste

½ teaspoon turmeric powder

2 teaspoons chillie powder

2 teaspoons cumin powder

2 teaspoons coriander powder

1 teaspoon all spice powder or garam masala powder 

Salt to taste

1 teaspoon chopped garlic

Boil the lamb or mutton with a little water, a pinch of turmeric and a little salt in a pressure cooker till tender. 

Heat oil in a suitable pan and sauté the onions, green chilies and the ginger garlic paste for some time.  

Add the chillie powder, cumin powder, coriander powder, turmeric powder, spice powder and fry for some time with a little water.  

Add the cooked lamb or mutton along with the soup, chopped garlic and salt and simmer till the gravy is thick. 

Garnish with chopped coriander leaves.

Railway Lamb / Mutton Curry

Railway Lamb / Mutton Curry is a direct throw back to the days of the British Raj, when traveling by train was considered aristocratic. This very popular and slightly spicy dish was served in Railway Refreshment Rooms and on long distance trains, with Bread or Dinner Rolls. The curry was not too spicy keeping in mind the delicate palates of the British. It was also popular with the Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation would ensure that the curry would last for quite a few days and was an ideal accompaniment with rice as well. The recipe for this dish is sure to bring back some happy memories.

RAILWAY LAMB CURRY

Serves 6 Preparation Time 45 minutes

½ kg mutton or lamb cut into medium size pieces
6 peppercorns
2 big onions sliced
2 pieces cinnamon
2 cloves
2 cardamoms
8 to 10 curry leaves
4 red chilies broken into bits
1teaspoon chilly powder
1teaspoon ginger garlic paste
Salt to taste
2 tablespoons oil
2 tablespoons vinegar or ½ cup of tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown. Add the meat and mix well. Fry for a few minutes. Add the vinegar / Tamarind juice and sufficient water and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown.