How to make Railway Mutton Curry - SK Khazana -
The origins of this recipe can be traced to the British Raj in Calcutta when the Britishers enjoyed this mutton curry albeit in a less spicy version
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Marinade (मैरिनेड), Mutton (मटन)
Cuisine : Bengali, Indian
Course : Main Course Mutton
You can also find more Main Course Mutton recipes like Khichda-SK Khazana Salt And Pepper Crispy Lamb Nalli Nihari Masalewale Chaampan
Railway Mutton Curry - SK Khazana Recipe Card
Lamb or mutton is something that features in all meat eating cuisines of the world and fits perfectly into each one of them. The high fat content of this red meat does give it some bad press but the fact that when cooked correctly lamb can be the most divine meat ever does make up for it.
Prep Time : 3.30-4 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Railway Mutton Curry - SK Khazana Recipe
Marinade
Mutton cut into 2 inch pieces on the bone 500 grams
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Ginger paste 1 1/2 teaspoons
Garlic paste 1 1/2 teaspoons
Mustard oil 2 teaspoons
Yogurt whisked 1/4 cup
Paste
Fennel 1 teaspoon
Cumin 1 teaspoon
Black peppercorns 1 teaspoon
Dried red chillies 2 teaspoon
Ginger roughly chopped 1 inch
Garlic cloves 4-5
Coriander powder 1 teaspoon
Mustard oil 2 tablespoons
Red chilli powder 1/2 teaspoon
Gravy
Mustard oil 3 tablespoons
Bay leaves 2
Onion finely chopped 1 large
Salt to taste
Sugar 1/2
Green cardamom 4-5
Cinnamon 1 inch
Cloved 4-5
Potatoes quartered 2 large
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Tomatoes pureed 3 medium
Yogurt 1/4 cup
Nutmeg powder teaspoon
Fresh coriander sprigs for garnish
Jeera rice to serve
Method
Step 1
Take mutton pieces in a bowl, add Turmeric Powder, red chilli powder, salt, ginger paste, garlic paste, mustard oil and yogurt and mix well. Keep aside to marinate for at least 3 hours.
Step 2
To make the paste, heat a non-stick pan, fennel seeds, cumin seeds, black peppercorns and broken red chillies, mix and dry roast till fragrant.
Step 3
Put ginger and garlic cloves in a blender jar, add the roasted spices, coriander powder, mustard oil, red chilli powder and a little water and blend to a fine paste.
Step 4
To make gravy, heat mustard oil in a pressure cooker till it smokes. Add bay leaves and onion, mix and sauté. Add a little salt and sugar, mix well and continue to saute.
Step 5
Meanwhile, heat the same non-stick pan, add green cardamoms, cinnamon and cloves and dry roast till fragrant. Transfer into a blender jar and blend coarsely. Put this into the cooker, mix well and saute till onion turns golden.
Step 6
Add potatoes, mix well and saute for 4-6 minutes. Add ginger paste and garlic paste, mix and sauté for 1-2 minutes.
Step 7
Add tomato puree, mix well. Add a little salt, mix well and saute till the oil separates and the mixture thickens slightly.
Step 8
Whisk the yogurt till smooth. Reduce heat and add yogurt to the cooker, mix well and cook for 4-5 minutes.
Step 9
Add the marinated mutton and mix well. Add the spice paste and mix well. Cook for 3-4 minutes. Add nutmeg powder and mix well. Place the lid on and cook under pressure for 4-5 whistles. Allow the pressure to settle completely.
Step 10
Take it off the heat and transfer into a serving bowl. Garnish with coriander sprig and serve hot with steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
