Taste some nostalgia this Independence Day with this railway lamb curry

The story behind this iconic dish goes back to the pre-independence days. It was just another day for the Indian cooks in Frontier mail run by western railways, as they were preparing a meal for themselves after a busy service to the guests in the first class.

It was then that a drunk English officer entered the kitchen and tasted the mutton. Asking the cooks to mellow it down a bit, he went on to unknowingly give birth to a culinary legend, today known as the railway mutton curry.

This Independence Day, Le Meridien's Executive Chef, Davinder Kumar shares his recipe to create the iconic dish:

Serves: 2

Ingredients

Lamb diced: 350 gm
Vegetable oil: 20 ml
Black onion seeds: ¼ tsp
Cardamom, green: 4
Cinnamon stick: 1
Cumin powder: 1 tbsp
Red onions, sliced: 2
Ginger purée: 2 tbsp
Garlic cloves, crushed: 2
Fresh Red chilies, chopped: 2 tsp
Coriander, chopped: 1 tbsp
Salt: ¼ tsp
Chopped tomatoes: 200 gm
Tomato paste: 1 tsp
Garam masala powder: ½ tsp
Coriander leaves: ½ bunch



Method

- Clean and cut the mutton chunks in desired size and keep aside in a refrigerator.
- Heat the oil in a large saucepan over medium heat. Add the onion seeds, cardamom, cinnamon - stick and cumin. Sauté for one minute.
- Add red onions and cook over medium heat, stirring occasionally. Reduce the heat once the onions begin to turn brown.
- After the onions are golden brown, add ginger purée, garlic, red chilies and coriander, followed by salt.
- Stir well and cook for 5-7 minutes over medium heat.
- Add the diced lamb and stir fry for further 10-12 minutes.
- Add chopped tomatoes, tomato paste, water and simmer until the lamb is tender.
- Check the seasoning and finish with a sprinkling of garam masala powder and the chopped coriander leaves.
- Serve hot with bread of your choice or steamed rice.