Authentic Railway Lamb Mutton Curry Recipes

AUTHENTIC RAILWAY LAMB (MUTTON) CURRY

Steps:

• Heat the mustard oil in a large saucepan. When visibly hot, add the cardamom pods, Kashmiri chillies, cloves and cinnamon stick and let these whole spices infuse into the oil for about 30 seconds.
• Add the curry leaves and let them fry with the spices for another 30 seconds before adding the chopped onions.
• Fry the onions for about five minutes until soft and translucent and the stir in the garlic and ginger paste and continue frying for a further 30 seconds.
• Now add the ground spices and chopped tomatoes, stir well and add the chopped chillies. This is your base for the curry.
• Stir in the cubed meat and add just enough water to cover and simmer for 40 minutes or until fork tender.
• When your meat is almost cooked to perfection, add the potatoes to the simmering meat and cook them with the meat until they are tender.
• This curry can be either really soupy or thick, depending on what you prefer. So reduce the stock down until you are happy.
• Stir in the tamarind concentrate and coconut milk. You're almost done now.
• To finish, add the kasoori methi by rubbing it between your fingers into the sauce. Season with salt to taste and garnish with some chopped coriander if you like.

RAILWAY MUTTON CURRY RECIPE

Steps:

• Pressure cook the mutton with 2 cups of water and 2 tsp salt until 80% cooked in a pressure cooker.
• Remove the cooker from heat and keep aside.
• Heat mustard oil in a pan.
• Once the oil is hot, add bay leaves, cloves, green cardamom, black cardamom, fennel seeds, cumin seeds and dry red chillies and let them crackle for a few seconds.
• Add onion and fry until they turn slightly brown.
• Add ginger garlic paste and fry until onion turns nicely brown.
• Now add potatoes, coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste and cook for 2-3 minutes.
• Add 1/2 cup water and cover the pan.
• Cook until potatoes are softened.
• Add tomato (Or Tamarind) and fresh coriander and cook for 3-4 minutes.
• Add the cooked mutton along with the broth and cook for 10-12 minutes on low heat.
• Now add coconut milk and cook on low heat until the curry comes to a gentle simmer.
• Garnish with fresh coriander and serve hot with steamed rice or roti.

AUTHENTIC RAILWAY LAMB (MUTTON) CURRY

Steps:

• Heat the mustard oil in a large saucepan. When visibly hot, add the cardamom pods, Kashmiri chillies, cloves and cinnamon stick and let these whole spices infuse into the oil for about 30 seconds.
• Add the curry leaves and let them fry with the spices for another 30 seconds before adding the chopped onions.
• Fry the onions for about five minutes until soft and translucent and the stir in the garlic and ginger paste and continue frying for a further 30 seconds.
• Now add the ground spices and chopped tomatoes, stir well and add the chopped chillies. This is your base for the curry.
• Stir in the cubed meat and add just enough water to cover and simmer for 40 minutes or until fork tender.
• When your meat is almost cooked to perfection, add the potatoes to the simmering meat and cook them with the meat until they are tender.
• This curry can be either really soupy or thick, depending on what you prefer. So reduce the stock down until you are happy.
• Stir in the tamarind concentrate and coconut milk. You're almost done now.
• To finish, add the kasoori methi by rubbing it between your fingers into the sauce. Season with salt to taste and garnish with some chopped coriander if you like.

AUTHENTIC INDIAN LAMB CURRY

Steps:

• Wash the lamb well in cold water removing the loose slimey film from each piece. Don't worry about drying the lamb - keep it nice and wet (the lamb absorbs the water and allows the meat to become nice and tender).
• In a large steel saucepan heat the oil and then add in the onions to fry over a high heat. When the onions have started to go translucent then add in the Black and Green Cardamoms, Cinnamon Stick, Black peppercorn, finger chillies, Bay leaves, Salt and finally the Cumin Seeds. Continue to fry over high heat until the onions have turned a reddish brown colour. Make sure you keep on stirring.
• Add in the ginger paste, garlic paste and fry for a few minutes adding some water. Make sure you keep on stirring.
• Add the turmeric, coriander and chilli powder and mix in well. Add in a further ½ cup of water. Make sure you keep on stirring.
• Add the chopped tomatoes and then lower the heat and continue to slow fry until the tomatoes have disintegrated into the sauce and the oil starts to separate. This may take a little time! Make sure you keep on stirring.
• Add in the lamb and stir well to coat everything and then finally add in the yoghurt. Cover and let simmer for 45 minutes to an hour stirring every 5 or 10 minutes to stop it all burning at the bottom of the pan.
• The dish is ready when the lamb is soft and tender and the oil has once again separated from the sauce. Once cooked add in the juice of the lemon.
• Garnish with chopped coriander leaves and serve with warm fresh Naan bread.

RAILWAY LAMB CURRY

Steps:

• Mix the garlic, ginger, turmeric and lamb together in a large mixing bowl, then leave the lamb to marinate in the fridge for 1 hr or preferably overnight.
• Toast the spice mix ingredients in a dry frying pan for 12 mins over a low heat, stirring occasionally, until they release their aroma. Leave to cool, then grind to a fine powder using a spice grinder or pestle and mortar. Set aside.
• Heat the oil over a medium heat in a heavy-based, large saucepan. Add the curry leaves and onions, and fry for 15-17 mins, stirring well. As the onions begin to change colour, add the lamb and fry for 10 mins. Add the spice powder and turn the heat up slightly. Stir continuously for 5 mins. Pour in the stock and season to taste. Bring to the boil, then turn down to a simmer. Put the lid on and cook for 40 mins. Stir halfway through cooking.
• Tip in the potato and continue cooking for 15 mins. Add the coconut milk along with the tamarind paste and simmer for 10 mins with the lid off to reduce. Serve warm with rice or roti.