Anglo-Indians are indeed one of the richest community in our country. With their mixed origin and hence mixed culture and among other things that reflect from their food as well. In Kolkata, several Anglo-Indians are living since ages and are known for their not only the heritage but the food as well. Now, my knowledge of Anglo-Indian cuisine was restricted to the Pishpash, or the mulligatawny soup or a few beef and pork dishes even a few days back when it comes to cooking. I must admit, I didn’t explore this rich cuisine so far and what a fool I was. The scenario changed, when I found a book with a food blogger friend Indrajit Lahiri around 2 months back on Anglo-Indian Cuisine and after just a casual check I requested for borrowing the book. He was kind enough to give me the book. As he told me, this book was written by Mrs (late) Dora Limond who belonged to the Anglo-Indian community in Kolkata and Indrajit da was gifted with the book by one of his Anglo-Indian Friend. Typical old school writing, tremendously good collection of recipes and I was mesmerized. I still am exploring the book. However, to start with here’s the Anglo-Indian Mutton Curry I adopted from Mrs. (late) Dora Limond’s The Anglo-Indian Cookery Book.
The choice of Anglo-Indian Mutton curry was quite obvious on my side. The book has more than 100s of recipes from the typical Anglo-Indian Kitchen and for me a pleasurable read it was. I so far have tried several dishes from the book and will be coming up with a few more dishes for sure. I am sure the readers will enjoy the Anglo-Indian Journey with me.
“From the kitchen of a Bong Finance Analyst”, as I call my blog and I actually have not a degree in or related to Food. Whatever, I write here, a recipe or a review though are tried and tasted but food for sure is not my expertise. I am still a novice and whatever I do, I just do out of passion when it is related to food. However, I do have a decent collection of food books, I love to read especially the food history and old school food writing a much and that probably the reason I cherish reading “Prajnasunedari Devi or Madhur Jaffrey or Harrold McGee or Elizabeth David a lot. Well, this post of mine, a bit different from a general recipe post of mine. I am going to share not only the recipe of Anglo-Indian Mutton Curry, in fact, but my experience of reading a rare book on Anglo-Indian Cuisine.
Coming to the Anglo-Indian Mutton Curry, the recipe is completely different than a typical Indianized mutton curry. First of all, no use of Garam Masala and followed by using Saffron to flavor the dish thus makes Anglo-Indian Mutton Curry a truly Indian Mutton Curry with different flavors. I though have added little curd while making the Anglo-Indian Mutton Curry as I didn’t find any souring agent used and for the rest, I followed the recipe as it is. This preparation can be prepared with Beef as well. Very limited use of spices and hassle-free cooking process, I found the Anglo-Indian Mutton Curry nothing but perfect.
- Mutton: 1 Kg
- Onion: 3-4
- Ginger Paste: 1 Tbsp.
- Garlic Paste: 2 Tbsp.
- Scrapped Coconut: 1.5 Cup
- Hung Curd: 100g (optional)
- Dried Red Chili: 2-3
- Cumin Seed: 1 Tbsp. (heaped)
- Coriander Seed: 1 Tbsp.(heaped)
- Saffron Strands: 15-20
- Turmeric Powder: 1 Tsp.
- Red Chili Powder: 1.5 Tsp.
- Salt: to taste
- Gur/ Jaggeri: 1 tbsp. (optional)
- Ghee: 3 Tbsp.+ 1 Tsp.
- Wash mutton chunks properly.
- Thinly slice the Onion.
- Dry Roast Dried Red Chili, Cumin Seed, Coriander Seed and Scrapped Coconut until the coconut emits roasted nutty aroma over a flat pan. It will take around 2 minutes in medium flame.
- Switch the flame off and leave the spices to cool down.
- Once cooled, make a paste of the spices by adding a spoonful of water. I have used my grinder for this.
- Now heat 3 Tbsp. powder and Ghee in a deep bottom pan or Handi and heat it properly.
- Now add Turmeric Powder Red Chili Powder and onion slices and fry in medium flame. The spices will add nice colour and aroma.
- Once friend properly, add the spice paste and cook till spices mixed properly and leaves oil from the side.
- At this point add the Curd if you wish to and cook for 3-4 minutes until the curd mixes properly and leaves the edges.
- Add Salt and Jaggery and give a thorough mix.
- Finally, add Mutton chunks and upon mixing cook in low flame by covering the pan with a lid for around 15 minutes.
- Stir in between so that nothing stuck to the bottom.
- The mutton will release its own juices.
- In between boil 500 ml water and add the same to the mutton and cover the pan.
- Cook till the mutton soften.
- Add the Saffron in half cup of hot water and add that to the Anglo-Indin Mutton Curry and mix thoroughly.
- Check the consistency as well as the spices and adjust accordingly.
- Once ready the curry should have medium thick consistency.
- Serve Anglo-Indian Mutton Curry with your choice of Bread or Rice.
Jaggery gives an earthy flavor to the Mutton Curry and being a typical Bong I love to add a sweet agent to mutton.
The good the quality of Saffron, lesser the amount is required. Don't use much as it will turn the curry bitter