Railway Mutton Curry Recipe

Made especially for the elite class traveling in First Class compartments of Indian railways during the pre-independence time, Railway Mutton Curry is a milder take on the spicy Indian Mutton Curry. Here is how to make it (gluten-free).

4.75 from 8 votes

Railway Mutton Curry Recipe

Made especially for the elite class traveling in First Class compartments of Indian railways during the pre-independence time, Railway Mutton Curry is a milder take on the spicy Indian Mutton Curry. Here is how to make it.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Servings: people

Author: Neha Mathur

Ingredients

2 pounds bone-in goat mutton 1 kg, cut into 1 and ½ inch pieces
2 teaspoons salt or to taste
5 tablespoons mustard oil or any other cooking oil
2 bay leaves (tejpatta)
2-3 cloves (laung)
2-3 green cardamoms (hari elaichi)
2 black cardamoms (badi elaichi)
1 teaspoon fennel seeds (saunf)
1 teaspoon cumin seeds
2-3 dry red chilies
1 and ½ cups thinly sliced onions
2 tablespoons ginger garlic paste
2 potatoes peeled and cut into half
2 teaspoons coriander powder
1 teaspoon turmeric powder
2 teaspoons Kashmiri red chili powder
1 teaspoon cumin powder
1 tablespoon tamarind pulp or 1 tablespoon white vinegar
2 tablespoons chopped cilantro (fresh coriander leaves)
1 cup coconut milk

US Customary - Metric

Instructions

Cook The Mutton

Rinse mutton and add it to a pressure cooker.
Add 2 cups of water and salt and stir gently.
Close the lid and pressure cook for 1 whitle on high heat. Reduce the heat and cook for 20 minutes.
Remove the cooker from heat and let the pressure release naturally.
Note - You can also cook the mutton in an instant pot. Add mutton, 1 cup of water, and salt in an instant pot and secure the lid. Press PRESSURE COOK and set the timer to 20 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.

Make The Curry

While the mutton is cooking, make the curry.
Heat mustard oil in a pan over medium-high heat.
Once the oil is hot, add bay leaves, cloves, green cardamoms, black cardamoms, fennel seeds, cumin seeds, and dry red chilies, and let them crackle for 4-5 seconds.
Add onions and cook until they turn slightly brown (7-8 minutes), stirring frequently.
Add ginger garlic paste and cook until onions turn nicely brown.
Now add coriander powder, turmeric powder, chili powder, and cumin powder, and cook for 2-3 minutes.
Reduce the heat to low.
Add the cooked mutton along with the broth and potatoes. Mix well.
Cover the pan with a lid and cook for 15-20 minutes until the potatoes are cooked well, stirring a few times while cooking.
Add tamarind paste and cilantro and cook for 3-4 minutes.
Now add coconut milk and cook until the curry comes to a gentle simmer.
Check for salt and add more if needed.
Garnish with cilantro and serve hot with steamed rice or roti.

Video

Notes

I used my 3-quart instant pot ( or a 3-liter stovetop pressure cooker). If scaling the recipe, use a bigger instant pot or pressure cooker. The cooking time will remain the same.

Nutrition