Recipe: http://anglo-indianfood.blogspot.in/2007/08/railway-lamb-curry.html
About this curry:
Railway Mutton Curry is a direct throw back to the days of the British Raj in India, when traveling by train was considered aristocratic. This very popular and slightly spicy dish was served in Railway Refreshment Rooms and on long distance trains, with Bread or Dinner Rolls. The curry was not too spicy keeping in mind the delicate palates of the British. It was also popular with the Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation would ensure that the curry would last for quite a few days and was an ideal accompaniment with rice as well. The recipe for this dish is sure to bring back some happy memories for many an old timer.
I had tasted this for the first time while travelling by Jayanthi Janatha Express train from Mangalore to Itarsi in 1975. They had dining car on that train and the nonveg thaali included this curry that they served with pooris. I was always looking for the dish elsewhere but never found it. Recently I got a chance to find the recipe on the net. Here it is.
Preparation Time 45 minutes
Serves 6
Ingredients:
1/2 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
1teaspoon chilly powder
1teaspoon ginger garlic paste
Salt to taste
2 tablespoons oil
2 tablespoons vinegar or ½ cup of tamarind juice
Method:
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.
About this curry:
Railway Mutton Curry is a direct throw back to the days of the British Raj in India, when traveling by train was considered aristocratic. This very popular and slightly spicy dish was served in Railway Refreshment Rooms and on long distance trains, with Bread or Dinner Rolls. The curry was not too spicy keeping in mind the delicate palates of the British. It was also popular with the Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation would ensure that the curry would last for quite a few days and was an ideal accompaniment with rice as well. The recipe for this dish is sure to bring back some happy memories for many an old timer.
Preparation Time 45 minutes
Serves 6
1/2 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
1teaspoon chilly powder
1teaspoon 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.
4 comments:
Upto 1970s non-veg by default meant mutton. Sadly, this is now taken over by insipid broiler chicken. Mutton these days is a delicacy. Good mutton any day scores over chicken.
You're right Arun. Undivided South Kanara district is not the right location to taste Mutton, unless you want to patronise your dentist!
Hi. I am really enjoying reading your recipes and would love to try them however, am unable to copy them. Please advise so I can access it easily while prepping and cooking. Thanks, Chitra.
Thanks Chitra Rao. My recipes are copy controlled. So you may have to write them down, I'm afraid.
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