Foodieblogroll Ads

Foodie Blogroll

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Sunday, August 12, 2007

RAILWAY LAMB CURRY

Railway Lamb / Mutton Curry is a direct throw back to the days of the British Raj, 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.

RAILWAY LAMB CURRY

Serves 6 Preparation Time 45 minutes

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
1teaspoon chilly powder
1teaspoon ginger garlic paste
Salt to taste
2 tablespoons oil
2 tablespoons vinegar or ½ cup of tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. 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 and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown.

2 comments:

  1. Respected Madam. Its a great pleasure to stumble upon your blog. I need to place order for all of your books including the one on KGF and if any other on Gastronomical History you may have written. I need 1 copy of each, which i wish to receive at my mumbai home address. Please guide me as to how can I send payment etc to get things done.
    My Warmest Regards.
    Indranil Goswami
    kabulgoswami@gmail.com
    Ph: (0)9920052442.

    ReplyDelete
  2. This is the first recipe I came across that says "wash the meat". My mother always used to wash the meat in cold running water before marinating and cooking.

    ReplyDelete