Railway mutton curry

Name: Railway mutton curry
Cuisine: Asian, Indian
Ingredients: For the railway curry garam masala; 1 tsp cumin seeds; 1 tsp coriander (cilantro) seeds 2.5cm/1-inch cinnamon stick 6–7 cloves; 4–5 green cardamom pods; 1 tsp black peppercorns; 1–2 dried red chillies; For the railway curry garam masala; 500g/1lb 2oz mutton, with bones/ lamb shoulder with bones, cut into medium pieces 600ml/1 pint/2 1/2 cups water; 4 tbsp vegetable oil; 1 tbsp ghee see here; 2 red onions, cut into half moons, skins reserved for stock 1 tsp each of garlic purée and grated ginger; 8–10 fresh curry leaves; salt, to taste; 50g/1 3/4oz tamarind pulp see here or 50g/1 3/4 oz tomato purée 50g/ 3/4oz/scant 1/4 cup coconut milk; To garnish; handful of fresh tender coriander (cilantro) leaves with stems, chopped 1 green chilli, chopped

7 steps

Karachi Cantonment railway station is a legacy left by the British Raj and is now a protected heritage site which connects the whole of Pakistan through railway links built in the 1800s. At the bustling, noisy platforms, heavy with dust, one never misses the aroma of railway mutton curry bubbling away in a big cauldron. This thick, richly aromatic curry is alive with the scent of garam masala, coconut milk, curry leaves and tamarind, and is a nod to times gone by.

Updated at: Sat, 11 May 2024 22:34:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories193.7 kcal (10%)

Total Fat14 g (20%)

Carbs9.8 g (4%)

Sugars3.4 g (4%)

Protein8.6 g (17%)

Sodium187.7 mg (9%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tspcoriander

1 tspblack peppercorns

1dried red chillies

500gmutton

with bones/ lamb shoulder with bones, cut into medium pieces ml 1/2 cups

600water

4 Tbspvegetable oil

1 Tbspghee

2red onions

cut into half moons, skins reserved for stock 1 tsp each of garlic purée and grated ginger

50gtamarind

fresh, tender, cilantro, leaves with stems

1green chilli

chopped, chopped

Instructions

Step 1

For the garam masala, grind all the spices in a spice grinder then set aside.

Step 2

Put the meat into a large saucepan with the water and any onion or garlic skins and bring to the boil. Cook until the meat is tender, around 25 minutes, then remove the pan from the heat and take the meat out the pan and reserve. Set the stock aside.

Step 3

Heat the oil and ghee in a large wok-style pan with a lid over a medium heat. Once hot, add the onions and cook for 5 minutes until golden brown. Add the garlic and ginger and cook for a further 2–3 minutes, or until the raw garlic smell disappears.

Step 4

Add the curry leaves and allow to splutter, then add 1 tablespoon of the ground masala and stir-fry until everything is combined. Add a few splashes of the reserved stock if the spices start to burn. When the oil starts to rise, add the stock, meat and salt, then reduce the heat to low, partially cover with the lid and cook for 10–15 minutes until all the oil rises to the top of the curry. Add the tamarind or tomato purée and stir until well combined. Add the coconut milk and simmer over a very low heat for 5 minutes until hot.

Step 5

Garnish with chopped green chillies and coriander and serve with naan, rice or even baked potatoes.

Step 6

Kitchen secret

Step 7

This dish aims to waste nothing, as the stock is used to flavour the curry. I recommend buying meat on the bone and adding the onion and garlic skins to the stock. If you are not a fan of mutton, use beef or goat instead.

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