Anglo-Indian Mutton Curry & A Review Of The Anglo-Indian Cookery Book By Mrs. (Late) Dora Limond

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.