This British Raj era favourite originated from the golden age of railway travels, when it was served with dinner rolls in railway refreshment rooms and pantry cars in long-distance trains. The tamarind in the curry was included to ensure that the curry survived for a few days.
Preparation time: 90 minutes
Serves: 4 persons
1 kg mutton
200 gm mutton bones
300 gm onion paste
25 gm onion, sliced
35 gm ginger paste
20 gm garlic paste
100 ml refined oil
4–5 black cardamom
5–6 small cardamom
1 cinnamon, small
4–5 cloves
5 bay leaves
¼ tsp turmeric powder
¼ tsp red chilli powder
½ tsp roasted cumin powder
1 tsp coriander powder, freshly
ground
4 pinches garam masala powder
500 gm potatoes peeled, each cut
into 2 pieces
Salt to taste
1. |
Wash and clean the mutton and mutton bones. |
2. |
Place the mutton bones in a container with 3 litres water, add 2 bay leaves, 5 gm ginger, 2 gm garlic, and 25 gm sliced onions. Bring the mixture to boil on a low flame till the quantity of water reduces by half. Remove and drain the stock. Set aside. |
3. |
Heat oil in a pan on medium flame and fry the potatoes till they turn light brown. Remove and drain. |
4. |
Temper the same oil with small and big cardamoms, bay leaves, cinnamon, and cloves. When it starts to splutter, add the onion paste and cook till it turns brown. |
5. |
Add the ginger and garlic paste, turmeric, red chilli and coriander powder, roasted cumin powder, and sauté. |
6. |
At this point, add the mutton, and mix well till the mixture becomes thick. |
7. |
Adjust seasonings. Add the mutton stock and mix well till the mutton is three-fourths done. |
8. |
Add the fried potatoes and cook till the mutton is tender and the potatoes are done. The gravy should be of pouring consistency. |
9. |
Check seasoning and finish with garam masala powder. |
10. |
Serve hot with steamed rice. |