Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

March 17, 2008

RAILWAY LAMB / MUTTON CURRY - AN OLD COLONIAL DISH

RAILWAY MUTTON CURRY Serves 6 ½ kg mutton or lamb cut into medium size pieces 6 peppercorns 2 big onions […]

RAILWAY MUTTON CURRY

Serves 6
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
1 teaspoon chilly powder
1 teaspoon 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

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Article written by Bridget White-Kumar
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