Railway mutton curry. A classic dating back to the British Raj era, this delicious curry is loaded with tender mutton, golden potatoes and aromatic spice-rich sauce. Packed with flavor and totally satisfying, this dish has everything you love. This is one of the best classic Indian dishes, and the tender meat will make anyone a fan.
Butter chicken, tikka masalas and vindaloo - these classics have a huge fan base, but what about an amazing dish that was created during the British era? Yes, this recipe is steeped in colonial history, and it’s certainly a unique creation by Indian Railway chefs, hence the name. This curry was crafted for delicate palates that’s been loved for its subtle spice enriched with mild Indian spices.
The right formula for making the perfect curry is pretty basic, cook mutton with spices, add a touch of Anglo-Indian staple like tamarind, and mellow the heat with plenty of coconut milk. Potatoes are an essential addition to railway curries and make sure you fry them until golden for a crisp addition.
Key Ingredients In Railway Curry
- Mutton - You can also use lamb.
- Potatoes - The second key ingredient.
- Whole spices - This includes cinnamon, bay leaves, cardamom, cumin seeds, coriander seeds and black peppercorns.
- Powdered spices - Turmeric and red chili powder.
- Tamarind paste - The tangy tamarind imparts one of the essential flavors.
- Coconut milk - This makes the sauce rich and creamy.
How To Make Railway Mutton Curry
Ginger garlic paste - The smooth ground mixture made with fresh ginger, garlic and green chilies brings in unique taste and flavor to the dish.
Spice mix - To make this mix, you will need to lightly toast all the whole spices and then grind to a fine powder.
Marinate mutton - You can use about half of the ginger garlic paste alongside ground turmeric and red chili powder to marinate mutton.
Make the curry - Start with frying the potatoes until golden. Brown the onions, and fry the spice mix, ground turmeric and red chili powder. Wait until the tomatoes turn are cooked and turn mushy, and then add in the tamarind paste and mutton. At this stage, let the meat cook until it’s tender. Finally, stir in coconut milk and simmer for about 3 minutes.
Ingredients
Ginger garlic paste:
- ▢ 2 cm fresh ginger, peeled and chopped
- ▢ 3 garlic cloves, peeled and chopped
- ▢ 1 green chili, chopped
Spice mix:
- ▢ 2 bay leaves
- ▢ 1 cinnamon stick
- ▢ 2 cardamom pods
- ▢ 2 tablespoons coriander seeds
- ▢ 1 tablespoon cumin seeds
- ▢ 1 tablespoon fennel seeds
- ▢ 1 tablespoon black peppercorns
- ▢ 1 mace
Marinade:
- ▢ 1 kg mutton or lamb diced
- ▢ 1 teaspoon mustard oil
- ▢ 2 tablespoons yogurt
- ▢ ½ teaspoon ground turmeric
- ▢ ½ teaspoon red chili powder
- ▢ Salt to taste
Curry:
- ▢ 2 teaspoons mustard oil
- ▢ 2 potatoes peeled and diced
- ▢ 3 onions sliced
- ▢ ½ teaspoon ground turmeric
- ▢ ½ teaspoon red chili powder
- ▢ 1 cup canned tomatoes or 2 tomatoes chopped
- ▢ 1 tablespoon tamarind paste
- ▢ 1 cup water
- ▢ ½ cup coconut milk
- ▢ Salt to taste
Garnish:
- ▢ Chopped coriander (cilantro) leaves
To serve:
- ▢ Rice or paratha
Instructions
Make ginger garlic paste:
- Place ginger, garlic and green chilies in a food processor. Process to a smooth paste.
Make spice mix:
- Place a small frying pan over low heat.
- Add bay leaves, cinnamon stick, cardamom pods, coriander seeds, cumin seeds, fennel seeds, black peppercorns and mace.
- Fry, stirring continuously, for 3-4 minutes or until the whole spices are lightly toasted.
- Remove from heat. Allow to cool slightly.
- Process to a fine powder.
Marinate mutton:
- Place mutton in a large bowl. Add half of ginger garlic paste, mustard oil, yogurt, ground turmeric and red chili powder.
- Toss to coat. Season with salt.
- Cover and marinate in the refrigerator for about 30 minutes or overnight if time permits.
Make curry:
- Heat oil in a large frying pan over medium-high heat.
- Add potatoes. Stir fry for about 3 minutes or until the potatoes are browned on all sides.
- Add onions. Saute, stirring occasionally, for about 3-4 minutes or until the onions are browned.
- Add mutton, ¾th of the spice mix, ground turmeric, and red chili powder. Stir to combine. Season with salt.
- Stir fry for about 5-6 minutes.
- Add remaining ginger garlic paste and tomatoes. Saute, stirring occasionally, for about 3-4 minutes or until the tomatoes are mushy.
- Add mutton, tamarind paste, fried potatoes and water. Cover and cook for about 45 minutes or until mutton is tender.
- Add remaining spice mix. Stir in coconut milk.
- Simmer for about 3 minutes.
- Garnish with coriander (cilantro) leaves.
- Serve with rice or paratha.
Video
Nutrition
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Check out more classic Indian recipes:
- Restaurant Style Butter Chicken
- Authentic Chicken Tikka Masala Recipe
- Lamb Vindaloo
- Mutton Sukka
- Mutton Curry
Ingredients
Ginger garlic paste:
- ▢ 2 cm fresh ginger, peeled and chopped
- ▢ 3 garlic cloves, peeled and chopped
- ▢ 1 green chili, chopped
Spice mix:
- ▢ 2 bay leaves
- ▢ 1 cinnamon stick
- ▢ 2 cardamom pods
- ▢ 2 tablespoons coriander seeds
- ▢ 1 tablespoon cumin seeds
- ▢ 1 tablespoon fennel seeds
- ▢ 1 tablespoon black peppercorns
- ▢ 1 mace
Marinade:
- ▢ 1 kg mutton or lamb diced
- ▢ 1 teaspoon mustard oil
- ▢ 2 tablespoons yogurt
- ▢ ½ teaspoon ground turmeric
- ▢ ½ teaspoon red chili powder
- ▢ Salt to taste
Curry:
- ▢ 2 teaspoons mustard oil
- ▢ 2 potatoes peeled and diced
- ▢ 3 onions sliced
- ▢ ½ teaspoon ground turmeric
- ▢ ½ teaspoon red chili powder
- ▢ 1 cup canned tomatoes or 2 tomatoes chopped
- ▢ 1 tablespoon tamarind paste
- ▢ 1 cup water
- ▢ ½ cup coconut milk
- ▢ Salt to taste
Garnish:
- ▢ Chopped coriander (cilantro) leaves
To serve:
- ▢ Rice or paratha
Instructions
Make ginger garlic paste:
- Place ginger, garlic and green chilies in a food processor. Process to a smooth paste.
Make spice mix:
- Place a small frying pan over low heat.
- Add bay leaves, cinnamon stick, cardamom pods, coriander seeds, cumin seeds, fennel seeds, black peppercorns and mace.
- Fry, stirring continuously, for 3-4 minutes or until the whole spices are lightly toasted.
- Remove from heat. Allow to cool slightly.
- Process to a fine powder.
Marinate mutton:
- Place mutton in a large bowl. Add half of ginger garlic paste, mustard oil, yogurt, ground turmeric and red chili powder.
- Toss to coat. Season with salt.
- Cover and marinate in the refrigerator for about 30 minutes or overnight if time permits.
Make curry:
- Heat oil in a large frying pan over medium-high heat.
- Add potatoes. Stir fry for about 3 minutes or until the potatoes are browned on all sides.
- Add onions. Saute, stirring occasionally, for about 3-4 minutes or until the onions are browned.
- Add mutton, ¾th of the spice mix, ground turmeric, and red chili powder. Stir to combine. Season with salt.
- Stir fry for about 5-6 minutes.
- Add remaining ginger garlic paste and tomatoes. Saute, stirring occasionally, for about 3-4 minutes or until the tomatoes are mushy.
- Add mutton, tamarind paste, fried potatoes and water. Cover and cook for about 45 minutes or until mutton is tender.
- Add remaining spice mix. Stir in coconut milk.
- Simmer for about 3 minutes.
- Garnish with coriander (cilantro) leaves.
- Serve with rice or paratha.
