Railway Mutton Curry

Ingredients

• 750 grams mutton, cut into 2-inch pieces on the bone
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• Salt to taste
• 1½ teaspoons ginger paste
• 1½ teaspoons garlic paste
• ¼ cup whisked yogurt
• 2 teaspoons mustard oil
• Paste
• 2 teaspoons fennel seeds
• 2 teaspoons cumin seeds
• 2 teaspoons black peppercorns
• 2 dried red chillies, broken
• 2-inch ginger, roughly chopped
• 4-5 garlic cloves
• 1 teaspoon coriander powder
• 2 teaspoons mustard oil
• ½ teaspoon red chilli powder
• Gravy
• 4-5 green cardamoms
• 1 inch cinnamon
• 4-5 cloves
• 3 tablespoons mustard oil
• 2 bay leaves
• 1 large onion, finely chopped
• Salt to taste
• ½ teaspoon sugar
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 1 cup fresh tomato puree
• ¼ cup yogurt
• 2 large potatoes, peeled and quartered
• A pinch of nutmeg powder
• Fresh coriander sprig for garnish
• Steamed rice to serve

Method

1. Take mutton in a bowl, add turmeric powder, red chilli powder, salt, ginger paste, garlic paste, yogurt and mustard oil and mix well. Keep the bowl in the refrigerator to marinate for at least 3 hours.
2. To make the paste, heat a non-stick pan. Add fennel seeds, cumin seeds, black peppercorns and dried red chillies and dry roast for a few seconds or till fragrant.
3. Put ginger and garlic into a blender jar, add the roasted spices, coriander powder, mustard oil, red chilli powder and ½ cup water and blend to a fine paste.
4. Heat a non-stick pan, add green cardamoms, cinnamon, and cloves and dry roast till fragrant. Transfer into a mixer jar and grind coarsely.
5. To make the gravy, heat mustard oil in a pressure cooker till it begins to smoke. Add bay leaves and onion, mix and sauté till golden brown. Add a little salt and sugar and mix well.
6. Add the ground spice powder, ginger paste and garlic paste, mix and sauté for 1-2 minutes.
7. Add tomato puree and mix well and cook till oil separates and the mixture thickens slightly.
8. Reduce heat, add yogurt, stir the mixture slowly and cook for 4-5 minutes.
9. Add the marinated mutton and the ground paste and mix well. Add potatoes, mix well and saute for 3-4 minutes.
10. Add nutmeg powder and 2 cups water and mix well. Cover the cooker with its lid and cook under pressure for 4-5 whistles. Take the cooker off the heat and allow the pressure to settle completely.
11. Transfer into a serving bowl, garnish with coriander sprig and serve hot with jeera rice.