You won't find a Bengali who doesn't get his tongue watering when he hears the meat-luchi, hot rice. Although the eating and drinking habits have changed with the mixing with Shakh-Hun-Mughal-English, the meat-rice habit has remained the same. And the British fell in love with the Bengali chicken curry, but they are not used to Jhal, so they could not tolerate the Jhal in the desi food. And so the English Henschel cook was forced to find another way. They found a way. The way was found in railway mutton curry. The cooking method is also quite simple. Then learn how to make that quick mutton curry without jhal.
Mutton Curry Recipe
Ingredients:
Mutton – 1 kg
Ginger garlic paste – 1 teaspoon
ground black pepper – half teaspoon
4 large potatoes (peeled and chopped)
Turmeric powder – 1/2 teaspoon
black cardamom – 2
green cardamom – 3
bay leaves – 1
onion (finely chopped) – 5 medium size
coriander powder – 2 tbsp
turmeric powder – 1 tsp
tomato puree – 1 cup
water – 2-3 cups
salt –
tamarind batter to taste – 1 tsp
special spices – 1 tbsp
Method:
Wash the boned mutton very well and drain the water. Now mix salt, ginger-garlic paste, pepper powder and a spoonful of mustard oil according to taste in a bowl and rub it very well on the mutton. Marinate the meat for half an hour. Peel the potato, apply salt and turmeric and fry it well.
Now make railway mutton curry special masala. Roast big and small cardamom, black pepper, fennel, coriander, cinnamon, stone flower (optional) and little salt in a dry pan. Grind the fried masala in a blender. The whole masala is not needed for cooking. So you can keep it. Can be used later.
Heat mustard oil in a pressure cooker and add big and small cardamom, bay leaves. When fragrant add finely chopped onions and salt to taste. When adding salt, note that the meat, potatoes and special spices have also been salted beforehand. So understand the amount of salt. When the onions are fried, continue to fry them with the marinated mutton. Fry until the meat is reduced to about half in volume. Now add coriander powder, turmeric powder, tomato puree and saute for ten minutes on medium to high heat. When the oil separates from the masala, quickly boil it with water and tamarind paste. Then close the pressure cooker lid and cook on medium to high heat for 6 to 7 cts.
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When the pressure cooker is steaming out, open the lid and give it another stir by spreading coriander leaves, fried potatoes and special spices over the meat. Then your railway mutton curry is ready. This railway mutton curry goes great with white rice, polao, roti, naan, parota, or bread.
