Indian Recipes

Authentic Railway Mutton Curry: A Rich & Flavorful Indian Stew

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Railway Mutton Curry Recipe

Introduction

A nostalgic dish with a rich, aromatic flavor, Railway Mutton Curry is a hearty, spiced mutton stew inspired by the meals served on Indian trains in the colonial era. The recipe blends tender mutton with fragrant spices, yogurt, and a touch of ghee, creating a mouthwatering curry that’s perfect for a comforting dinner. The inclusion of fried potatoes adds a delightful texture, while the coconut milk lends a creamy finish. This dish is best enjoyed with Jeera Rice or Phulka and paired with Burani Raita for a truly satisfying meal.

Ingredients

Ingredients Quantity
Mutton (bone-in pieces) 500 grams
Ginger Garlic Paste 1 teaspoon
Mustard Oil 1 teaspoon
Curd (Dahi / Yogurt) or Lemon Juice 1 tablespoon
Kashmiri Red Chilli Powder 1/2 teaspoon
Turmeric Powder (Haldi) 1/2 teaspoon
Salt To taste
Fennel Seeds (Saunf) 1/2 teaspoon
Coriander Seeds (Dhania) 1/2 teaspoon
Cumin Seeds (Jeera) 1/2 teaspoon
Whole Black Peppercorns 5 pieces
Onion (thinly sliced) 1 medium
Potatoes (Aloo) 2, halved
Tomato (pureed) 2 medium
Green Chilli (slit lengthwise) 2 pieces
Black Cardamom (Badi Elaichi) 1 piece
Cardamom Pods (Elaichi) 2 pieces
Cinnamon Stick (Dalchini) 1/2 inch
Cloves (Laung) 2 pieces
Bay Leaf (Tej Patta) 1 leaf
Mace (Javitri) 1 piece
Nutmeg 1/4 piece
Lukewarm Water As needed
Additional Mustard Oil 4 tablespoons
Garam Masala Powder 1/4 teaspoon
Ghee 1 teaspoon

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Cuisine: Indian

Course: Dinner

Diet: Non-Vegetarian


Instructions

Step 1: Marinate the Mutton

To begin preparing your Railway Mutton Curry, start by marinating the mutton to enhance its tenderness and flavor. In a large mixing bowl, combine the mutton pieces with ginger garlic paste, yogurt (or lemon juice), turmeric powder, Kashmiri red chili powder, and a pinch of salt. Coat the meat thoroughly, cover the bowl, and refrigerate for at least 3 hours. For best results, marinate the mutton overnight.

Step 2: Roast and Grind the Spices

In a dry pan, lightly roast the fennel seeds, coriander seeds, cumin seeds, and black peppercorns. Roast them on medium heat for about 2 minutes until they become fragrant. Once roasted, grind the spices into a fine powder using a spice grinder or mortar and pestle. Set aside.

Step 3: Prepare the Potatoes

Peel and cut the potatoes into halves. Heat a little oil in a frying pan and fry the potatoes on medium heat until they are light golden brown, but not too crispy. Remove the fried potatoes from the pan and set them aside.

Step 4: Sauté the Aromatics

Heat mustard oil in a pressure cooker or deep pot over medium heat. Once the oil is hot, add the whole garam masala ingredients: black cardamom, cardamom pods, cinnamon stick, cloves, bay leaf, and mace. Let the spices fry for about 2 minutes until they release their aromatic oils and sizzle.

Next, add the ginger garlic paste to the pot and sauté until the raw smell disappears, which will take around 2 minutes.

Step 5: Cook the Onions and Tomatoes

Add the sliced onions along with a pinch of salt to the pot. Sauté the onions until they turn golden brown, about 5-6 minutes.

Then, add the pureed tomatoes, green chilies, turmeric powder, Kashmiri red chili powder, and the freshly ground spice powder (fennel, coriander, cumin, black pepper). Cook this mixture, stirring occasionally, until the oil separates from the masala and it thickens, about 8-10 minutes.

Step 6: Add the Marinated Mutton

Now, add the marinated mutton pieces to the pot. Increase the heat to high and stir continuously to sear the meat on all sides. This will help lock in the juices and enhance the flavor.

Once the meat begins to release its juices and you see a thin layer of oil forming on top, reduce the heat to medium. Continue cooking the mutton uncovered for about 10 minutes, stirring occasionally.

Step 7: Pressure Cook the Mutton

Once the meat has browned and the spices have coated it well, add the fried potatoes to the pot. Add enough lukewarm water to cover the meat and potatoes. Stir gently.

Close the pressure cooker lid and cook the curry on high heat for 3-4 whistles. After the first 4 whistles, reduce the heat and simmer for an additional 5 minutes.

Turn off the heat and let the pressure release naturally. Once the pressure has released, carefully open the lid.

Step 8: Final Touches

Stir in the coconut milk for a creamy texture, followed by a spoon of ghee for richness and flavor. Sprinkle in the garam masala powder and mix well. Close the lid and let the curry sit for another 10-12 minutes on low heat so the flavors can meld together.

Step 9: Serve

Once the curry is ready, give it a final stir and adjust the seasoning if necessary. Serve your Railway Mutton Curry hot with Jeera Rice or Phulka, and accompany it with a cooling side of Burani Raita.


Tips & Variations:

  • Tender Meat: Marinate the mutton for a longer period, preferably overnight, for the best tenderness and flavor.
  • Spicy Variation: If you prefer a spicier curry, increase the amount of Kashmiri red chili powder or add chopped green chilies.
  • Vegetable Addition: You can add other vegetables like carrots or peas along with the potatoes for added nutrition.
  • Garam Masala Substitute: If you don’t have garam masala powder, you can create your own blend by using equal parts of ground cinnamon, cloves, cardamom, cumin, and coriander.

Enjoy the Railway Mutton Curry as part of a hearty Indian meal, perfect for a weeknight dinner or special occasion.

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