Railway Mutton Curry Recipe

Railway Mutton Curry is a mildly spiced mutton preparation. It is said to have been the creation of the khansamas of the Western Railways in the pre-Independence era. First introduced in the first-class bogey of Frontier Mail, this preparation later became a part of several railway canteens, first class coaches, saloons and Railways Officer's Clubs throughout the country. There is an interesting story attached to its origin. It is believed that once, when the cooks of Frontier Mail (Golden Temple Mail) were making their own food, a British officer, in a slightly inebriated state, happened to enter the kitchen. Struck by the aroma of the dish being prepared, he tasted it and was bowled over. Asking the chefs to reduce the spiciness to suit the British palate, he got this dish added to the Railway menu.

Ingredients of Railway Mutton Curry

1 kilograms mutton

2 tablespoon garlic paste

2 chopped tomato

2 teaspoon green cardamom

3 clove as required

2 teaspoon turmeric

1 teaspoon powdered red chilli

1 teaspoon cumin powder

1/2 cup ghee

1 green chilli

3 medium potato

250 gm onion

2 tablespoon ginger paste

1 inches cinnamon

1 black cardamom

2 bay leaf

3 teaspoon coriander powder

1 teaspoon black pepper

salt as required

1/2 cup mustard oil

1 teaspoon garam masala powder

How to make Railway Mutton Curry

Step 1 Heat a pan

Take a large pan and add mustard oil and ghee. When it is hot enough, add cinnamon, cardamom, bay leaves, cloves and cook for 2 minutes. Now add the onion, salt and turmeric powder and cook on high flame till pink.

Step 2 Cook the mutton pieces

Add the mutton pieces. Toss and lower the flame and cover the lid. Cook for 10-12 minutes. Now add the tomatoes, potato, ginger garlic and green chilli (this is completely optional, as originally it was not added) and toss well. Cover and cook on low flame for another 15 minutes. Keep stirring every 5-minutes. The mutton along with onion and tomatoes will release enough water and you'll be cooking the meat in this very water. It adds to the taste.

Step 3 Cover the lid and cook the meat

Now add the powdered spices and mix well. You can add a pinch of sugar which is optional. It is believed to give a nice colour to the meat. By now your mutton should have been cooked more than half. At this point if you find the water to be too little, add a cup of it, mix well and cook on low flame for another 15-minutes. Keep checking as you would not want the mutton to be overcooked. Now remove the lid and cook on high flame till oil starts separating. Add garam masala powder and 3 cups water and cook for 5- minutes on high flame, stirring continuously.

Step 4 Railway Mutton curry is ready to relish!

Switch off the flame and your mutton is ready. Serve it with steamed rice or chapati and onion salad.

Tips

Originally the Railway Mutton during the British Raj times was low on spices, but over time it got adapted to the Indian palate

You can skip adding red chilli powder and green chilli if you do not want it too spicy. Originally they were not added.

You can pressure cook the mutton for two whistles if you find it too tough.

You can add a dollop of warm ghee at the end to enhance the taste.

 created by :  Ghazi Food