35  Years Of Excellence

First Class Railway Mutton

First Class Railway Mutton

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.