Railway Mutton Curry
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- 2 tsp Knorr Indian Aromat Masala
- 180 gms Lamb Barrah boti
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Lemon Juice
- 1 1/2 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- To taste Salt
- 3 tbsp Mustard Oil
- 1 no Potato "medium"
- 1 no Black Cardamom
- 2 no Cloves
- 1 no Bay leaf
- 1 no Cinnamon
- 2 no Green Chilli Slit
- 3/4 cup Onion paste
- 1 tsp Coriander Powder
- 1 cup Tomato Puree
- 1 cup Lamb Stock
- 2 tsp Coriander Leaves
- Marinate the processed lamb barrah boti with salt, turmeric, kashmiri chilli powder, ginger garlic paste and lemon juice. Marinate overnight.
- Fry the potato wedges in mustard oil lightly. Do not give it too much colour.
- Heat mustard oil in a vessel, add cumin seeds, bay leaf, black cardamom, cinnamon and cloves. Let them Splutter.
- Now add the onion paste and let it cook, followed by ginger garlic paste and slit green chilli.
- Let this masala turn golden brown. Now add the fresh tomato puree followed by coriander powder, turmeric and red chilli powder. Cook till it starts leaving oil.
- Now add the marinated pieces of mutton and mix everything well.
- Add the lamb stock and let it cook for almost 1 hour. If the meat is not chewy and leaves the bone easily then it is ready.
- Add the Knorr Indian aromat masala and adjust the seasoning with salt if required.
- Now add the fried wedges of potato into the curry and let it simmer.
- Finish the curry with some coriander leaves and serve with some ghee bhaat.