RAILWAY LAMB / MUTTON CURRY
As its very name suggests, this very popular and tasty dish was prepared and served in Railway Refreshment Rooms and only in First Class Cabins 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 prepared with tender pieces of lamb or mutton, potatoes and other Indian condiments along with the addition of either vinegar, tamarind juice. The dish was left to simmer on low heat for more than an hour, so as to absorb all the flavours making it truly a dish fit for a connoisseur! It was also popular with the Anglo-Indian Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation ensured that the curry would last for quite a few days and was an ideal accompaniment with rice as well.
RECIPE FOR RAILWAY MUTTON CURRY
1kg mutton or lamb cut into medium size pieces
2 potatoes boiled, peeled and quartered
2 big onions sliced
6 to 8 peppercorns
2 pieces of cinnamon bark about 1 inch each
2 or 3 cloves
4 dry red chilies broken into bits
1 teaspoon chillie powder
1teaspoon ginger and garlic paste
Salt to taste
2 tablespoons oil
2 tablespoons vinegar or ½ cup of tamarind juice (extracted from a marble size ball of tamarind and water )
Mix the meat with the ginger garlic paste, salt and the chillie powder.
Heat oil in a pan and fry the onions, red chillies and spices till golden brown.
Add the meat and mix well. Fry for a few minutes.
Add sufficient water and cook on medium heat till the meat is tender
Now add the vinegar / Tamarind juice and potatoes and mix well.
Keep frying till the gravy is thick and dark brown.
Serve with Bread or Dinner rolls, mash potatoes or steamed vegetables