Railway Mutton Curry unique Mutton Curry with secret ingredient Chef RanveerBrar

RAILWAY MUTTON CURRY - The journey of this Mutton curry is as interesting as the journey of the Imperial Indian Mail. Perfect non-spicy Mutton recipe to try this weekend :)

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RAILWAY MUTTON CURRY
Preparation time 10 minutes
Cooking time 30-40 minutes
Serve 2-4

Ingredients
For Mutton Marination
1 kg Mutton with bones,
Salt to taste,
1 heaped tbsp Ginger Garlic paste,
1 tbsp Mustard oil,
1 tsp Black peppercorns, crushed,

For Potato Marination
4 large Potatoes (peeled & diced)
Salt to taste,
tsp Turmeric powder,

For Frying Potato
cup Mustard oil,
Marinated potatoes,

For Railway Mutton Curry
cup Mustard oil,
2 no. Black cardamom,
3 no. Green cardamom,
1 no. Bay leaf,
5 medium Onions, sliced,
Salt to taste,
Marinated Mutton,
2 tbsp Coriander powder,
1 tsp Turmeric powder,
1 cup fresh Tomato puree,
2-3 cups Water,
Salt to taste,
1 heaped tbsp Tamarind paste,
1 tbsp Tender coriander stem, finely chopped,
Fried Potatoes,
1 tbsp Prepared Masala,


For Masala
5 no. Black cardamom,
2 tbsp Black peppercorns,
1 tsp Fennel seeds,
1 heaped tbsp Coriander seeds,
1 inch Cinnamon stick,
3 no. Green cardamom,
1 tsp Stone flower, (optional)
Salt to taste,

For Garnish
Coriander sprig,

Process
For Mutton Marination
In a bowl, add mutton, salt to taste, ginger garlic paste, mustard oil, crushed black peppercorns and mix it well.
Keep it aside to marinate for 10-15 minutes.

For Potato Marination
In a bowl, add potatoes, salt to taste, turmeric powder and mix it well.
Keep it aside for further use.

For Frying Potato
In a pressure cooker or kadai, add mustard oil, once it's hot, add marinated potatoes and fry until half cooked.
Transfer it to a tray or bowl and keep it aside for further use.

For Railway Mutton Curry
In a pressure cooker, add mustard oil, once it's hot, add black cardamom, green cardamom, bay leaf and let it splutter.
Add onions, salt to taste and saute it until translucent.
Add marinated mutton and cook it well until half done.
Add coriander powder, turmeric powder, fresh tomato puree and cook for 6-7 minutes on medium to high flames.
Add water, salt to taste, tamarind paste and give it a quick boil.
Cover it with a lid and cook until 6-7 whistles on medium to high flames.
Add tender coriander stems, fried potatoes, prepared masala and mix it well.
Let it simmer for a while until thick.
Transfer it to a serving dish or bowl and garnish it with coriander sprig.
Serve hot with bread, ladi pav or bread rolls.

For Masala
In a pan, add black cardamom, black peppercorns, fennel seeds, coriander seeds, cinnamon stick, green cardamom, stone flower, salt to taste and dry roast them for a while.
Transfer it to a mixer grinder jar and grind it smoothly.
Keep it aside for further use.
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