First Class Railway Mutton
Recipe Ingredients:
- 1 kg (2.2 lb) lamb or mutton (see Notes)
- 1 large onion, finely chopped
- 100 g cashew nuts (or 250 g cashew nut paste)
- 2 tomatoes, blended to a purée
- 6 tbsp kisan canola cooking oil
- 100 ml coconut milk
- 1 tbsp garlic & ginger paste
- 1 tsp salt
- For the marinade
- 1 tbsp garlic & ginger paste
- 3 tbsp thick yogurt
- ¼ tsp turmeric
- Whole spices
- 5 cm "2") piece of cinnamon
- 4 cloves
- 2 black cardamoms
- 2 star anise
- 2 bay leaves
- Ground spices
- 1 tbsp coriander
- 2 tsp chilli powder
- 2 tsp Garam Masala
- 1 tsp turmeric
- ¼ tsp mace
Recipe Method:
- Mix together the marinade ingredients in a small bowl. Add to the meat, mix well to coat the meat, cover and place in the fridge for several hours, preferably overnight.
- Heat the kisan oil in a pan over a medium heat. Add the whole spices and stir-fry for 30 seconds.
- Add the garlic & ginger paste. Stir-fry for 30 seconds.
- Add the onions and stir-fry for 10 minutes until the onions start to brown.
- Put the ground spices in a bowl and mix with ½ cup of hot water. Add this slurry to the pan and stir-fry for 30 seconds.
- Add the marinated meat and any juices. Stir-fry for about 10 minutes to brown the meat.
- Add the cashew nut paste and puréed tomatoes. Mix well.
- Add 1 cup of water and the salt. Bring to the boil, cover and simmer gently for 3 hours. Stir from time to time and add a little more water if necessary.
- The sauce should be thick and the lamb should be tender. Remove the whole spices.
- Add the coconut milk, stir well, turn off the heat and leave for 5 minutes before serving.