Railway Mutton Curry Recipe
Railway Mutton Curry is a delightful, rich, and aromatic dish that originated during the British Raj in India, specifically crafted by the chefs of the Indian Railways. This curry was developed with the goal of catering to the refined tastes of British passengers, introducing a fusion of Indian and English flavors. First served on the Frontier Mail (Golden Temple Mail) by the Western Railway in pre-independence India, this dish was designed to be a milder version of the traditional mutton curry. The Railway Mutton Curry blends traditional Indian spices with a gentler heat, making it a perfect dish for anyone looking to explore a refined yet flavorful take on Indian cuisine.
Cuisine: Indian
Course: Dinner
Diet: Non-Vegetarian
Serves: 4
Ingredients
For the Mutton Marinade:
| Ingredient | Quantity |
|---|---|
| Mutton | 500 grams |
| Ginger Garlic Paste | 1 teaspoon |
| Mustard Oil | 1 teaspoon |
| Curd (Dahi / Yogurt) | 1 tablespoon |
| Kashmiri Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
For Dry Grinding:
| Ingredient | Quantity |
|---|---|
| Fennel Seeds (Saunf) | 1/2 teaspoon |
| Coriander Seeds (Dhania) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Whole Black Peppercorns | 5 pieces |
For Gravy:
| Ingredient | Quantity |
|---|---|
| Onion | 1, thinly sliced |
| Potato (Aloo) | 2, halved |
| Tomato | 2, pureed |
| Ginger Garlic Paste | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Green Chilli | 2, slit lengthwise |
| Black Cardamom (Badi Elaichi) | 1 |
| Cardamom Pods/Seeds (Elaichi) | 2 |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Cloves (Laung) | 2 |
| Bay Leaf (Tej Patta) | 1 |
| Mace (Javitri) | 1 piece |
| Nutmeg | 1/4, grated |
| Lukewarm Water | As required |
| Mustard Oil | 4 tablespoons |
| Salt | To taste |
| Garam Masala Powder | 1/4 teaspoon |
| Ghee | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions
-
Marinate the Mutton:
- Begin by marinating the mutton with ginger garlic paste, yogurt, turmeric powder, mustard oil, red chili powder, and salt.
- Mix well, ensuring that each piece of mutton is coated with the marinade.
- Allow the mutton to marinate for at least 3 hours, or preferably overnight, in the refrigerator to absorb the flavors.
-
Prepare the Spice Mix:
- In a small pan, dry roast the fennel seeds, black peppercorns, coriander seeds, and cumin seeds until fragrant.
- Allow the roasted spices to cool before grinding them into a fine powder using a spice grinder or mortar and pestle. Set this spice powder aside for later use.
-
Fry the Potatoes:
- Peel the potatoes and cut them into halves.
- Heat some oil in a frying pan and fry the potatoes until they are light golden brown. Be careful not to overcook them. Once done, remove the potatoes and set them aside.
-
Cook the Gravy:
- Heat 4 tablespoons of mustard oil in a pressure cooker over medium heat.
- Once the oil is hot, add the whole garam masala spices: black cardamom, cardamom pods, cinnamon stick, cloves, bay leaf, mace, and nutmeg. Allow them to fry for a couple of minutes, releasing their aromas.
- Add the ginger and garlic paste to the pot and sauté until the raw smell disappears.
- Next, add the thinly sliced onions along with a pinch of salt and sauté until the onions turn golden brown.
- Add the pureed tomatoes, green chilies, turmeric powder, red chili powder, and the dry ground spices (fennel, coriander, cumin, and black pepper powder). Stir well and cook until the oil begins to separate from the mixture.
-
Cook the Mutton:
- Add the marinated mutton pieces to the pot and increase the heat to high. Stir continuously to avoid the mutton from sticking to the bottom.
- Once the mutton begins to release its juices, reduce the heat to medium and cook the meat uncovered until a thin layer of oil appears on top. This will indicate that the mutton is properly sautéed.
-
Add the Potatoes:
- Add the fried potatoes to the pot, mixing them well with the mutton and gravy.
- Pour in enough lukewarm water to cover the mutton and potatoes. Stir gently and close the lid of the pressure cooker.
-
Pressure Cook the Curry:
- Cook on high heat for 3-4 whistles. After that, reduce the heat to low and cook for an additional 5 minutes.
- Switch off the heat and let the pressure release naturally before opening the lid.
-
Finish the Dish:
- Once the pressure has released, open the lid and stir in the coconut milk, giving the curry a smooth and creamy texture.
- Add a teaspoon of ghee and 1/2 teaspoon of garam masala powder to enhance the flavor.
- Close the lid again and let the curry rest for 10-12 minutes to allow the flavors to fully develop.
Serving Suggestions
Serve this rich and flavorful Railway Mutton Curry with warm Jeera Rice, Phulka, or Dinner Rolls. You can also pair it with Burani Raita for a complete meal. The tender mutton, infused with aromatic spices, makes for an unforgettable dining experience perfect for a weekend dinner or a special occasion.
Nutritional Information (Approximate per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 375 kcal |
| Protein | 25 g |
| Carbohydrates | 20 g |
| Fat | 25 g |
| Fiber | 3 g |
| Sodium | 500 mg |
| Cholesterol | 90 mg |
Enjoy this classic Railway Mutton Curry, a historical recipe that brings the flavors of Indian cuisine with a British twist straight to your table!
