Railway Mutton Curry

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.

½ kg 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 tablespoon ginger garlic paste ( fresh and homemade )
1 teaspoon salt ( or to taste )
2 tablespoons oil
2 tablespoons vinegar or ½ cup of tamarind juice
3 cups water

Method

Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Keep aside for half an hour.

Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown.

Add the meat and mix well. Fry for a few minutes. Add the vinegar / Tamarind juice and sufficient water ( approximately 3 cups ) and cook on medium heat till the meat is done ( approximate cooking time 45 minutes ).

Keep frying till the gravy is thick and dark brown. Serve with rotis / chapatis / rice.