Railway Mutton Curry Recipe

Recipe for railway mutton curry recipe. Anglo-Indian recipe for mutton curry first served in the “Blue Train” that ran between Bombay Victoria Terminus and Calcutta during the British Raj days. Recipe with step by step pictures and video.

The interesting story behind Railway mutton curry is that it was first served in the “Blue Train” that ran between Bombay Victoria Terminus and Calcutta during the British Raj days. The railway catering at that time was done by Spencer and Co. The curry is said to have been served with bread and rice. The curry is a little runny / soupy that made it perfect to be mopped up with bread or rice. The addition of coconut milk mellowed the curry and also making it rich and creamy. Tamarind or Vinegar is also added while making this Mutton curry. The addition of Tamarind pulp or Vinegar was to make sure that the curry would last for several hours during the journey without getting spoiled.

Le Creuset Signature Cast Iron Round Casserole
3 liter stainless steel pressure cooker
Here is the video of Railway Mutton Curry Recipe

Here is how to make Railway Mutton Curry Recipe
Soak the tamarind in hot water for 20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.

Now we will boil the mutton for the curry. Take a pressure cooker and add a cup of water. Add in the turmeric powder and salt. Cover the cooker with a lid and cook on medium flame for 20 minutes. Ignore the number of whistles. After the said time, wait for the pressure to settle. Set aside.

Take a pan and add in the oil. I have used vegetable oil for making this recipe. Mustard oil can also be used for making this recipe. The flavour of mustard oil can be an acquired taste. Add in the whole spices and the sliced onions. Saute till the onions are soft. Once the onions are soft, add in the ginger garlic paste. I have used 2 pods of garlic and an inch of ginger. I ground them with a little water in a mixie and added it.

Add in the tomatoes and the salt. Cover the pan with a lid and cook for 4-5 minutes till the tomatoes are mushy.

Add in the spice powders and saute for a few seconds.

Add in the potatoes and the water. Cover and cook for about 15 minutes till the potatoes are fork tender. In many versions of this recipe, potatoes are boiled separately and added to the curry. I find that cooking potatoes in the curry makes it more flavorful and also one less pan to wash.

Add in the tamarind pulp and a teaspoon of sugar. The sugar is optional but I like adding it as I feel it nicely rounds out the taste of the curry.

Add in the coconut milk. I have used canned coconut milk.

Add in the cooked mutton along with the stock used for cooking. The stock has a lot of flavour.

Simmer the curry for a few minutes. Finally, finish it with a generous sprinkle of coriander leaves and black pepper powder.

Railway mutton curry is ready. The curry can be served with bread or with rice. The bread nicely absorbs the flavors of the curry and tastes delicious.

Railway Mutton Curry Recipe

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Recipe for railway mutton curry recipe. Anglo-Indian recipe for mutton curry first served in the “Blue Train” that ran between Bombay Victoria Terminus and Calcutta during the British Raj days.

• Total Time: 60m
• Yield: 5 servings 1x

Ingredients

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For cooking the Mutton for Railway Mutton Curry

1 cup water
1 teaspoon turmeric powder
1/2 teaspoon salt
1 kg mutton, bone-in

Other Ingredients for Railway Mutton Curry

3 tablespoon vegetable oil
4 dried red chillies
3 cardamom
4 cloves
1 star anise
2 onions, sliced (about 1 cup)
2 tablespoon ginger garlic paste
3 tomatoes, chopped
1 teaspoon salt
1/4 teaspoon turmeric powder
2 teaspoon black pepper powder (divided)
1.5 teaspoon Kashmiri red chilli powder
1 teaspoon cumin powder
2 teaspoon coriander powder
3 potatoes, peeled and quartered
1 cup water
1 marble sized tamarind – soaked in 1/2 cup hot water
1 teaspoon sugar
1 cup coconut milk
2 tablespoon chopped coriander leaves

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Instructions

Soak the tamarind in hot water for 20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.

Now we will boil the mutton for the curry. Take a pressure cooker and add a cup of water. Add in the turmeric powder and salt. Cover the cooker with a lid and cook on medium flame for 20 minutes. Ignore the number of whistles. After the said time, wait for the pressure to settle. Set aside.

Take a pan and add in the oil. Add in the whole spices and the sliced onions. Saute till the onions are soft. Once the onions are soft, add in the ginger garlic paste.

Add in the tomatoes and the salt. Cover the pan with a lid and cook for 4-5 minutes till the tomatoes are mushy. Add in the spice powders and sauté for a few seconds.

Add in the potatoes and the water. Cover and cook for about 15 minutes till the potatoes are fork tender.  Add in the tamarind pulp and a teaspoon of sugar.

Add in the coconut milk. I have used canned coconut milk. Add in the cooked mutton along with the stock used for cooking. The stock has a lot of flavour.

Simmer the curry for a few minutes. Finally, finish it with a generous sprinkle of coriander leaves and black pepper powder.

Serve with bread and rice.

• Author: Suguna Vinodh
• Prep Time: 15m
• Cook Time: 45m