How to Make Any-night-of-the-week Traditional Railway Mutton Curry (East India Co.)

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Make Speedy Traditional Railway Mutton Curry (East India Co.). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Traditional Railway Mutton Curry (East India Co.), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Traditional Railway Mutton Curry (East India Co.) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Traditional Railway Mutton Curry (East India Co.) is 3 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Traditional Railway Mutton Curry (East India Co.) estimated approx 1 hr 30 mins (prep to dish).

To get started with this recipe, we must prepare a few ingredients. You can have Traditional Railway Mutton Curry (East India Co.) using 24 ingredients and 10 steps. Here is how you can achieve that.

This is an age-old traditional recipes from the pre-independent India 🇮🇳 This is a variation of the dish, that’d actually originated during the very British Raj, Colonial Era...!!! There’s a small history to it: The story goes somewhat like this- That, this very Mutton Curry recipe was served in all the First Class Compartments of the then Indian Train or Railways, hence goes the name RAILWAY MUTTON CURRY.... #cooksnap #WK1 #Curry

Ingredients and spices that need to be Get to make Traditional Railway Mutton Curry (East India Co.):

1. 500 gms Mutton on Bones: Well cleaned, washed & parboiled with some salt, turmeric, red chilli powder, tomato purée & a few of the whole dry spices & dry red chillies
2. 3 Potatoes: Cut into Halves- Boiled & Peeled
3. To taste Salt
4. To Taste sugar
5. 1/2 Cup Plain Yoghurt
6. 1/4 Cup Coconut Milk: Optional
7. 1 tbsp Coriander Powder
8. 1 tsp Red Chilli Powder
9. 1 tsp Turmeric Powder
10. 1/2 tsp Fennel Seeds
11. 1 Cup Tomatoes: Chopped or blended purée- 1/2 Cup
12. Tempering Spices:
13. 2 Bay Leaves
14. 3-4 Green Cardamoms
15. 2 Black Cardamoms
16. 7-8 Black Peppercorns: Freshly Cracked
17. 1.5 inch Cinnamon Stick
18. 4-5 Cloves
19. 1 Strand Mace/Javitri
20. 1/4-1/2 tsp Nutmeg Powder
21. 1 handful Freshly Chopped Coriander
22. 5-6 Whole Dry Red Chillies
23. 2 tbsps Ghee
24. 4 tbsps Mustard Oil or any oil of your choice, but this one’s authentically prepared in the Mustard Oil

Instructions to make to make Traditional Railway Mutton Curry (East India Co.)

1. First up: Well clean, wash & parboil the measured mutton- with some salt, turmeric, red chilli powder, tomato purée & a few of the whole dry spices & dry red chillies
2. Cover the lid of the pressure pan/cooker: Allow it to whistle out on 3-4 times & then, turn off the flame and let it sit on the hot oven for the next few mins time until we’re done with our next all other preppings for the very dish
3. Heat up a heavy bottomed pan over the high flame: Add in the measured mustard oil, allow it to fume out to escape its raw & pungent smell & then, turn off the flame & let it cool down a bit
4. Keep rest other aforementioned ingredients handy & readily available... When the oil cools down- turn it on again, add in the tempering spices that are all mentioned above- Sauté until it starts spluttering & turns aromatic
5. Add in the chopped onions & sauté lightly until translucent or gently brown, now add to it the ginger-garlic paste & sauté until the raw smell goes off
6. Now, goes in the tomatoes & green & red chilli pastes- Sauté for about a minute & then add in the dry ground spices/masalas- one by one, while stirring continuously until the oil surfaces up to the pan
7. At this point: Add in the Fennel Seeds, checkout the seasonings, add some hot water- Allow it to cook for about 5-6 mins time with the lid on....Add in the parboiled mutton along with its broth or stock in it...
8. Give it all a really good mix until everything is nicely combined...Add in the chopped coriander leaves now, mix it well again, put on its lid again & let it cook for another 10-12 mins time, stirring occasionally in between
9. Once done: Add in the measured curd & the coconut milk or alternatively, you can add in the fresh cream too- All need be well whisked & then mixed into the gravy by lowering the flame to avoid curdling, also the ghee & give it all a nice mix altogether
10. Turn off the flame now & let it sit on the hot oven with the lid on for the next 10-15 mins time before serving it piping hot with hot steamed rice or phulkas or any kinda Indian Breads of your choice- Garnish as you like it & TIME...To Relish this DELISH in the POST INDEPENDENT, DEMOCRATIC ERA... In...INDIA 🇮🇳

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