Did you know today that is on 16th April 1953 our first train ran between Bori Bunder and Thane in India. As I got this piece of info today itself I decided to make something that can be a tribute to our Indian Railways. And what better than the very famous RAILWAY MUTTON CURRY for lunch today. This succulent mutton curry was a recipe developed by Indian chefs during British Rule and was served particularly to the first class passengers only. It’s a mild version of mutton Korma with big pieces of potatoes (later added by home chefs). Typically served with steamed rice…Railway Mutton Curry is definitely a recipe to keep.
Railway Mutton Curry
Railway Mutton Curry was first introduced on the Frontier Mail (Golden Temple Mail) run by the Western Railway during pre-independence era. The curry has a distinctive flavor as it is mostly prepared using whole spices such as pepper, bay leaves, cloves, nutmeg, cinnamon etc. The curry is traditionally cooked in Mustard oil that gave the rustic flavor and aroma to the curry. Railway Mutton Curry was also cooked in the railway canteen and served mostly in the waiting hall’s dinning rooms and first class dining cars on the train during British Raj.
Today i’m sharing this historical recipe and it’s adapted from Archana’s Kitchen . I would also like like to add that my blog has a big range on non vegetarian curries out of which some have been very famoous and have reached audience globally. Check out : Rajasthani Mutton Banjara, Pakistani Bhuna Gosht, Bhoot Jholokia Chicken etc.
How to make Railway Mutton Curry in Multipot ?
In a large mixing bowl marinate the Mutton with ginger garlic paste, yogurt, turmeric powder, mustard oil, red chilli powder, salt for minimum 2 hours or overnight in the refrigerator.Meanwhile switch on the multipot and heat the steel pot in saute mode. Dry roast fennel seeds, black peppercorn, coriander and cumin seeds and grind them to a fine powder and keep aside. Add mustard oil in the pot and fry potato halves until golden and collect in a bowl aside. In the remaining oil, put the whole spices and let them sizzle for couple of minutes. Now add the ginger and garlic pastes and sauté till their raw smell goes off and the paste is light brown in color. Add the sliced onions and sauté until golden. Add the tomato puree, green chili, turmeric powder, red chili powder, fennel, coriander, cumin, black peppercorn powder and fry till oil leaves the sides. Add the mutton pieces until it release juices and you can see a thin layer of oil on top of the pieces. Now add the fried potatoes and water as per required consistency. Close the lid of the multipot and seal the pressure vent and pressure cook for 15-20 mins. Let the pressure release automatically. Carefully open the lid and add a spoon of ghee and garam masala powder. Combine all together with a ladle. Sprinkle some fresh coriander powder on top and serve hot.
How to make Railway Mutton Curry in Pressure Cooker on Stove ?
In a large mixing bowl marinate the Mutton with ginger garlic paste, yogurt, turmeric powder, mustard oil, red chili powder, salt for minimum 2 hours or overnight in the refrigerator.Meanwhile heat a pan and dry roast fennel seeds, black peppercorn, coriander and cumin seeds and grind them to a fine powder and keep aside. Add mustard oil in the same pan and fry potato halves until golden and collect in a bowl aside. Heat pressure cooker and transfer the mustard oil from the pan into the cooker , put the whole spices and let them sizzle for couple of minutes. Now add the ginger and garlic pastes and sauté till their raw smell goes off and the paste is light brown in color. Add the sliced onions and sauté until golden. Add the tomato puree, green chili, turmeric powder, red chili powder, fennel, coriander, cumin, black peppercorn powder and fry till oil leaves the sides. Add the mutton pieces until it release juices and you can see a thin layer of oil on top of the pieces. Now add the fried potatoes and water as per required consistency. Close the lid of the of the cooker and and pressure cook till 5-6 whistles. Turn off the gas stove and let the pressure release from the whistle automatically. Carefully open the lid and add a spoon of ghee and garam masala powder. Combine all together with a ladle. Sprinkle some fresh coriander powder on top and serve hot.
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
|
- 500 grams Goat Meat / Mutton medium size bone pieces
- 2 tsp Ginger Garlic Paste
- 1 tbsp mustard oil
- 1/2 lemon juice
- 1 tsp Kashmiri Red Chili Powder
- 1/2 tsp Turmeric Powder
- salt as needed
- 1/2 tsp Coriander Seeds
- 1/2 tsp Fennel seeds / Saunf
- 1/2 tsp Cumin seeds
- 4-5 black peppercorns
- 2 Medium Size Onions fine sliced
- 4 Medium size Potatoes cut into half
- 2 Big size Tomatoes chopped or pureed
- 2 Chopped Green Chilies
- 4 tbsp mustard oil
- 1 tsp Garam Masala Powder
- salt to taste
- 1 tsp Pure Ghee
- 2 Bay Leaf
- 1 Big Cardamom
- 2 Green Cardamom
- 2 Cloves
- 1/2 inch Cinnamon Stick
- 1 tsp Crushed Mace / Javitri
- 1/4 nutmeg Crushed
Ingredients
For Marination :
For Dry Spice Mix :
For Curry :
Whole Spices :
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|
- In a large mixing bowl marinate the Mutton with ginger garlic paste, yogurt, turmeric powder, mustard oil, red chilli powder, salt for minimum 2 hours or overnight in the refrigerator.
- Meanwhile switch on the multipot and heat the steel pot in saute mode. Dry roast fennel seeds, black peppercorn, coriander and cumin seeds and grind them to a fine powder and keep aside.
- Add mustard oil in the pot and fry potato halves until golden and collect in a bowl aside.
- In the remaining oil, put the whole spices and let them sizzle for couple of minutes.
- Now add the ginger and garlic pastes and sauté till their raw smell goes off and the paste is light brown in color.
- Add the sliced onions and sauté until golden.
- Add the tomato puree, green chili, turmeric powder, red chili powder, fennel, coriander, cumin, black peppercorn powder and fry till oil leaves the sides.
- Add the mutton pieces until it release juices and you can see a thin layer of oil on top of the pieces.
- Now add the fried potatoes and water as per required consistency. Close the lid of the multipot and seal the pressure vent and pressure cook for 15-20 mins.
- Let the pressure release automatically. Carefully open the lid and add a spoon of ghee and garam masala powder. Combine all together with a ladle.
- Sprinkle some fresh coriander powder on top and serve hot.
If you liked this recipe then try making at home and experience the culinary journey that begun in Bristish Raj and later followed by various Chefs and Home Chefs in their kitchen. Share your stories with me in comments below and i would respond then back at the earliest.
Happy Cooking!
Love : Shaheen
