Railway Mutton Curry

A little history about the dish's origin:

Anglo-Indian Cuisine is a fusion of both western and Indian Cuisine.It has evolved over many years as a result of reinventing and reinterpreting the old quintessentially western cuisine by assimilating and amalgamating ingredients and cooking techniques from all over the Indian sub-continent. Thus a completely new contemporary cuisine came into existence making it truly "Anglo" and "Indian" in nature, which was neither too bland nor too spicy, but with a distinctive flavor of its own.

Anglo-Indian Cuisine is a unusual blend of tastes. It is mostly prepared using English spices such as Pepper, bay leaves, cloves, nutmeg, cinnamon, etc. Indian condiments such as chilies, cumin, coriander, turmeric, ginger, garlic etc, are also added in moderation. Yogurt and milk are also used in certain preparations to offset extra pungency.

Railway Mutton Curry is a direct throw back to the days of the British Raj in India, when traveling by train was considered aristocratic. This very popular and slightly spicy dish was served in Railway Refreshment Rooms and on long distance trains, with Bread or Dinner Rolls. The curry was not too spicy keeping in mind the delicate palates of the British. It was also popular with the Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation would ensure that the curry would last for quite a few days and was an ideal accompaniment with rice as well. The recipe for this dish is sure to bring back some happy memories for many an old timer.

Ingredients:

• 1 lb mutton or lamb cut into medium size pieces
• 6 peppercorns
• 2 big onions sliced
• 2 pieces cinnamon
• 2 cloves
• 2 cardamoms
• 8 to 10 curry leaves
• 4 red chilies broken into bits
• 1 teaspoon chilly powder
• 1 teaspoon ginger garlic paste
• Salt to taste
• 2 tablespoons olive oil
• 1 cup of tamarind juice
• bunch of cilantro leaves
  

Method:

1. Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Marinate the mixture for an hour.
2. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown.
3. Add the meat and mix well. Fry for 5 minutes.
4. Add the tamarind juice and sufficient water (about 1/2 cup) and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown. (we fry the meat in the tamarind mixture for 4 minutes, then place the curry in a pressure cooker. After the first whistle, cook on low heat for 10 minutes.)
5. Garnish with cilantro.