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.

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