Railway Mutton Curry

Print Recipe

Ingredients:

Marinate:

750 gms Mutton

2 tsp Ginger garlic paste

3 tbsp beaten Curd

2 tsp Red chilly powder

½ tsp Turmeric powder

1 tsp Oil

For the Paste:

1 tsp Fennel seeds [sauf]

1 tsp Coriander powder [dhania]

1 tsp Cumin powder [jeera]

5-6 Black pepper

5-6 Red chillies

1 tsp Red chilly powder (for colour)

For Gravy:

2 big Onion (finely sliced)

1 big Tomato (puree)

1 Potato (peeled & halved)

4 Cardamom [elaichi]

4 Cloves [lavang]

1 ½” piece Cinnamon [dalchini]

½ tsp Nutmeg [jaiphal]

2 Bay leaves

2 tsp Ginger garlic paste

¼ tsp Sugar

3 tbsp Refined oil

Salt to taste

Method:

Clean the mutton and add ginger garlic paste, red chilly powder, beaten curd, turmeric powder, 1 tsp of oil and salt to taste, marinate for 2 hours. Dry roast fennel seeds, black pepper corns, dry red chillies till fragrant. Cool the spices and grind to a fine powder along with 1tsp chilly powder, cumin and coriander powder. Fry the potatoes till they are golden and keep aside. Heat 3 tbsp oil in a pressure pan and add cinnamon, cloves, cardamom and bay leaves and let it splutter, add the ginger garlic paste sauté for 2 minutes and add the onion. Sauté the onion till it turns golden. Now add the tomato puree and sugar. Sauté till it starts leaving oil. Add the marinated mutton and sauté for about 20 minutes (frequently stir). Add the spice powder and stir well. Now add 2 cups of water and pressure cook till the mutton is well done. Remove the lid after the pressure drops and add the fried potatoes. Garnish with chopped coriander leaves and serve hot with roti or pulao.