Anglo Indian Railway Mutton Curry

 

Preface:

 

Anglo Indian Railway Mutton Curry was developed by the chefs of the Indian Railways during the British Raj keeping in mind the delicate palates of the British people. It was first introduced on the Frontier Mail (Golden Temple Mail) run by the Western Railway during pre-independence era. This milder version of the classic mutton curry was not too spicy yet an amazing fusion dish blending the taste of both Indian and English spices. The Railway Mutton Curry was served with rice, bread or dinner rolls.

 

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This curry is mostly prepared using English spices such as pepper, bay leaves, cloves, nutmeg, cinnamon, and Indian condiments such as chilies, cumin, coriander, turmeric, ginger, garlic etc. It has it’s own distinctive aroma from the flavor of mustard oil, fennel, whole spices, coriander, cumin, vinegar etc. This Railway Mutton Curry was cooked in the railway canteen and served mostly in the recreation rooms and first class dining cars on the train during British Raj.

 

Serve Railway Mutton Curry along with Jeera Rice, Phulka and Burani Raita for a weekday lunch or dinner.

 

Notes:

If you dislike bone-in pieces, use boneless mutton cut into 1and ½ inch pieces.

Potatoes – Like Bengali mutton curry, this curry uses big pieces of potatoes.

Potatoes are cooked in the curry itself; therefore, you do not have to boil them. Just peel and half them to add to the curry.

Coconut Milk – It is used to mellow down the spicy curry.

You can either use store-bought coconut milk or make it at home.

Oil – For an authentic flavor, make this curry in mustard oil.

If you don’t have mustard oil, you can make this delicious mutton curry with any cooking oil or even ghee.

Whole Spices – You will need whole spices such as bay leaves (tejpatta), cloves (laung), green cardamoms (hari elaichi), black cardamoms (badi elaichi), fennel seeds (saunf), cumin seeds, and dry red chilies.

Spice Powders – In addition to whole spices, you will need some everyday spice powders, such as coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and salt.

You can increase the amount of red chilli powder if you want the curry to be spicier.

Tamarind Pulp – Traditionally, tamarind pulp or white vinegar was added to this curry to add tang and ensure it lasted longer.

Others – You will also need red onions, ginger-garlic paste, and cilantro (fresh coriander leaves).

This curry can be stored in an airtight container in the refrigerator for 3-4 days. Reheat it in a pan or in the microwave until nicely hot before serving. Add some water before heating if the curry has thickened after refrigerating.

 

 Summary:

Prep: 10 mins

Cook: 40 mins

Total: 50 mins

Servings: 6 people

Ingredients:

1 kg Mutton cut into 1 ½ inch pieces

1 & Half cup thinly sliced onions

2 tbsp ginger garlic paste

2 potatoes (peeled and cut into half)

2 bay leaves (tejpatta)

2-3 cloves (laung)

2-3 green cardamoms (hari elaichi)

2 black cardamoms (badi elaichi)

1 tsp fennel seeds (saunf)

1 tsp cumin seeds

2-3 dry red chilies

2 teaspoons coriander powder

1 tsp turmeric powder

1 tsp cumin powder

1 tbsp tamarind pulp (or 1 tablespoon white vinegar)

2 tbsp chopped cilantro (fresh coriander leaves)

1 cup coconut milk

Salt & Red Chillie Powder as per taste

Mustard oil or any other cooking oil

Method: 

To 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 whistle on high heat. Reduce the heat and cook for 20 minutes

Remove the cooker from heat and let the pressure release naturally

Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid

To 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

Serve it with steamed rice or Jeera Rice, Indian breads like tandoori roti, phulka, naan or bread roll.