Railway Mutton Curry- (An Anglo-Indian Delicacy)
- 800g/1 lb 13 oz Shoulder of Kid/Spring Lamb (11/2″ boned cubes)
- 16 Baby Potatoes (peel)
- 01 no Potato
- 90g/3 oz Desi Ghee/Clarified Butter
- 150g/5 oz Onions (chop)
- 24 Curry Leaf
- 30g/5 tsp Garlic Paste (strain)
- 20g/31/2 tsp Ginger Paste (strain)
- 30g/5 tsp Red Chilli Paste
- 27g/3 Tbs Dhania/Coriander Powder (freshly roasted & ground)
- 6g/2 tsp Zeera/Cumin Powder (freshly roasted & ground)
- 3g/1 tsp Haldee/Turmeric Powder
- 960 ml/4 cups Clear Kid/Lamb Stock
- 45g/11/2 oz Imlee/Tamarind Pulp
- 180ml/3/4 cups Coconut Milk (I extract) or Cream (canned)
- Cooking oil for frying potato jali
- Serves: 4
THE TAMARIND: Put tamarind in a saucepan, add 240ml/1 cup of water, bring to a boil, reduce to low heat and simmer until reduced to a quarter (60ml/1/4 cup).
THE POTATO JALI: Peel, wash and make a laccha with help of turning slicer and and shallow fry over medium heat until Crisps. Remove to absorbent paper to drain the excess fat.
Heat ghee in a handi/pan, add onions and curry leaf, saute over low heat until onions become limp and soft, add garlic paste, ginger paste, red chilli paste, coriander, cumin and turmeric (dissolved in 120ml/1/2 cup of water), stir-fry until the moisture evaporates. Then add the meat, increase to high heat (to sear) and stir-fry for 7-8 (adding small quantities of water to prevent sticking), add potatoes, stir-fry for a minute (adding a little water to prevent sticking). Now add stock and salt, bring to a boil, reduce to low heat, cover and simmer, stirring occasionally, until the meat is cooked. Uncover, add tamarind, bring to a boil, reduce to low heat simmer, stirring occasionally, for 2-3 minutes. Remove handi/pan from heat, stir-in coconut milk/cream, bring to just under a boil, ensuring that it does not come to a bubble (or the coconut milk will curdle), reduce to low heat and simmer until the gravy is medium thick. Remove and adjust the seasoning.
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