Railway mutton curry

TUESDAY, OCTOBER 08, 2013

Railway mutton curry

Railway mutton curry
Another recipe from my INDIA cookbook. This one was spicy and tasty. We had it with rasam sadam , but i think the best combination for this will be  chappatis or naans.
Ingredients:
 Onions - 1, finely sliced, coriander pwd - 1 tbsp, kashmiri chilli pwd - 1 tbsp, turmeric pwd - 1 tsp, garam masala (amma's masala thool) - 2 tsps, ginger ( 3 cms) paste ,  garlic ( 3 cloves) paste, bay leaves - 2, coconut milk - 100 ml, cashewnuts - 100 gms , ground to a paste ( but i added just 1/4 cup),  tomatoes - 1/3 cup, pureed, salt to taste.
For the marinade:
Lamb - 300 gms, cubed, ginger ( 3 cms ) paste  and garlic ( 3 cloves) paste, plain yogurt - 2 tbsps, salt to taste, turmeric pwd - 1/4 tsp.
Marinate the lamb with the rest of the ingredients overnight in the refrigerator.
For the seasoning :
Oil - a ladle, cinnamon - 1 stick, cloves - 4, green cardamom - 5, lightly crushed, mace - 1/4 tsp.
Method:
Heat the oil in the pressure cooker and season with the cinnamon, cloves, cardamom and mace. Add the onions and fry till the onions are translucent. Add the ginger garlic paste, chilli pwd, turmeric pwd, masala thool, coriander pwd and sauté for 2 to 3 mins sprinkling a little water if needed. Add the meat alongwith its marinade and stir fry for another 2 to 3 mins. Now add the tomato puree , bay leaves and the cashewnut paste and sauté for 3 to 4 mins. There is no need to add water ( i didn't add any) , but if desired you can add a liitle water and pressure cook for 15 mins or until the meat is tender. Then transfer the contents of the pressure cooker into a non stick pan, pur in the coconut milk and let simmer over low heat, until the gravy has thickened to the desired consistency. Serve immediately with rice or rotis.

Enjoy!!:))