Chaliye ek swaad bhare masaledaar safar par Railway Mutton Curry ke sath! A flavorful exploration of spices and savoriness!.

Active ingredients.

Marinade.
750 grams mutton, cut into 2 inch pieces on the bone.
1/2 tsp turmeric powder.
1 tsp red chilli powder.
Salt to taste.
1 1/2 tsps ginger paste.
1 1/2 tsps garlic paste.
1/4 cup whisked yogurt.
2 tsps mustard oil.
Paste.
2 tsps fennel seeds.
2 tsps cumin seeds.
2 tsps black peppercorns.
2 dried red chillies, stemmed and broken.
2 inch ginger piece, approximately sliced.
4-5 garlic cloves.
1 tsp coriander powder.
2 tsps mustard oil.
1/2 tsp red chilli powder.
Gravy.
4-5 green cardamoms.
1 inch cinnamon stick.
4-5 cloves.
3 tablespoons mustard oil.
2 bay leaves.
1 large onion, finely chopped.
Salt to taste.
1/2 tsp sugar.
2 tsps ginger paste.
2 tsps garlic paste.
1 cup fresh tomato puree.
1/4 cup yogurt.
2 big potatoes, peeled and cut into quarters.
A pinch of nutmeg powder.
Fresh coriander sprig for garnish.
Steamed rice to serve.

Approach.

1. For the marination, take mutton in a bowl. Include turmeric powder, red chilli powder, and salt. Add ginger paste, garlic paste, yogurt and mustard oil and mix till well combined. Marinade for a minimum of 3 hours.
2. For the paste, warm a non-stick pan. Add fennel seeds, cumin seeds, black peppercorns, and dried red chillies. Sauté for a few seconds or till aromatic.
3. Add ginger and garlic to a mixer container, include the roasted spices, coriander powder, mustard oil and red chilli powder. Include 1/2 cup water and blend to a great paste.
4. Heat a non-stick pan and roast green cardamoms, cinnamon, and cloves till aromatic. Transfer to a blender jar and coarsely grind it.
5. For the gravy, heat mustard oil in a pressure cooker, let it smoke. Add bay leaves, onion and sauté till golden brown. Add a little salt and sugar, mix well.
6. Add the prepared powder into the cooker and mix well.
7. Add ginger paste, garlic paste and sauté well. Prepare for 1-2 minutes.
8. Add tomato puree and mix well. Change salt, mix well and cook till the oil separates and the mix thickens slightly.
9. Reduce the heat and add yogurt and gradually stir the mix. Cook for 4-5 minutes.
10. Include the marinated mutton and ready paste and mix well. Include potatoes and mix well. Cook for 3-4minutes.
11. Add nutmeg powder and 2 cups water and mix well. Place a lid on and prepare for 4-5 whistles. Allow the pressure to be launched.
12. Take it off the heat and transfer to a serving bowl. Garnish with coriander sprig and serve hot with jeera rice.

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