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

February 25, 2011

RAILWAY MUTTON CURRY

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

RAILWAY MUTTON CURRY
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
Serve with bread or steamed white rice

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Article written by Bridget White-Kumar
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