Railway mutton curry recipe – railway’s first-class lamb curry

Make Railway mutton curry recipe – railway’s first-class lamb curry with step-by-step detail & pictures. It is a simply delectable less spicy mutton(lamb/goat meat) curry from the old Indian Railway’s canteen. It is quite close to a fiery Bengali mutton curry(containing potatoes) as cooked with coconut milk to dilute the fieriness of the gravy. However, it seems a combined recipe of Bengal & Kerala style mutton curry. Because of using potatoes like Bengal cuisine and use of tamarind pulp(later replace with curd) and coconut milk like Kerala cuisine.

Originally served with dinner roll, however, my Bengali tummy considers piping hot rice(রেলওয়ে মটন কারি সাথে গরম ভাত) is best accompanied by this dish. 

Railway mutton curry is served with piping hot white rice-image

About the recipe

Railway mutton curry is originally created by the British-Indian Railway’s Indian chef for the Frontier mail’s(Golden temple mail) pantry car. It is mainly prepared for the first-class coaches British or Anglo-Indian passengers, by seeing their taste & non-spicy food habits. Served with the dinner roll.

In the authentic version of this railway lamb curry, coconut milk(নারকেলের দুধ) and tamarind(তেঁতুল) pulp are used(instead of the curd/unflavoured yoghurt) to cut down the fieriness of the gravy. However, for making this recipe, I choose curd(টক দই) and tomato to compensate with tamarind pulp(তেঁতুলের কাদ বা তেঁতুল গোলা জল). Even in this curry, compared to cumin powder, a little more coriander powder is used to soothe the stomach. In this curry, whole spices such as Cloves, cinnamon, cardamom & bay leaves play an important role to create the exact flavour.

If you are a Bengali, then railway mutton curry surely drives you to fall in love with it. Besides, if you love coconut milk gravy and searching for a less spicy mutton preparation. Then surely go for this mutton curry. Try it at home, I Hope, my step-by-step recipe detail must guide you till the end.

Try my other mutton curry recipes

Bengali Mutton kosha

Bengali mutton er jhol

Mutton masala

Golbari mutton curry

Railway mutton curry recipe – railway’s first-class lamb curry

Recipe by Moumita PaulCourse: Lunch/DinnerCuisine: IndianDifficulty: Easy
Servings

5

servings
Prep time

5

minutes
Cooking time

35

minutes
Calories

300

kcal
Total time

40

minutes

Railway mutton curry is a simply delectable less spicy mutton(lamb/goat meat) curry from the old Indian Railway’s canteen. It is quite close to a fiery Bengali mutton curry(containing potatoes) cooked with coconut milk to dilute the fieriness of the gravy. Originally served with dinner roll, but you can have it with white rice too.

Ingredients

  • 500 g Mutton(Lamb/Goat meat) curry cut pieces

  • 3 medium-sized Potatoes/Aloo

  • 6-7 tbsp Coconut Milk/নারকেলের দুধ

  • 2+1/2 tbsp Curd/Tamarind pulp

  • 2 Medium Onion

  • 1 medium Tomato

  • 3/4 tsp(1/2 inch) Ginger

  • 1+1/2 tsp(12 pcs) Garlic

  • 3/4 tsp Cumin powder

  • 1+1/2 tsp Coriander Powder

  • 1 tsp Red chilli powder

  • 3/4 tsp Turmeric powder

  • 75 ml Mustard oil/White vegetable oil

  • 1 tsp Salt(as per taste)

  • Whole spices for tempering
  • 1 pc Bay leaf

  • 4-5 pcs Cloves

  • 2-3 pcs Green Cardamom

  • 1-inch Cinnamon

  • 8-10 pcs Black pepper

  • 1 pc Black Cardamom

  • 4 pcs Red Chillies(Whole)

Cooking Method

  • Heat a pressure cooker, add 75 ml oil(mustard oil/any other vegetable oil), and heat it till release smokes.
  • Fry the whole spices( 1 bay leaf, 4-5 cloves, 2-3 green cardamom, 1-inch cinnamon, 8-10 black pepper, 4 whole red chillies) until aroma comes.
  • Add 2 medium-sized finely sliced onions, fry until soft & capture a light golden brown texture. 
  • Then add masala paste (which contains 1 medium-sized tomato, 3/4 inch ginger & 10-12 garlic cloves), and sauté for 1 min.
  • Afterwards, add 3/4 tsp cumin powder, 1+1/2 tsp coriander powder, 3/4 tsp turmeric powder, 1 tsp salt & 1 tsp red chilli powder. Give it a good stir & mix it well.
  • Fry the spices until the raw smell goes off & leaves oil.
  • Add little water(around 1/3 cup= 5-6 tbsp) mixed with masala left in the grinder(moshla dhoa’r jol in Bengali). Mix it well.
  • Let the water boil until the gravy gets thick & quite dry off.
  • Add mutton(500g cleaned & washed mutton) & 3 medium-sized potatoes/aloo(peeled & cut into halves), stir it & mix it well with the masala gravy.
  • Roast the meat well in masala until separates oil, add 2 cups(500 ml) water, and mix well, and once the gravy starts boiling close the pressure cooker lid.
  • Pressure cook the meat on high flame until one whistle blows, then cook for 10 mins on low flame.
  • Remove the lid while the cooker automatically cools down by releasing its steam.
  • Then add 2+1/2 tbsp well-beaten curd/yoghurt(টক দই) or tamarind pulp, mix it well, check the softness of the mutton, and again turn on the gas.
  • Once the gravy starts boiling, add 6-7 tbsp(≈1/2 cup) coconut milk(নারকেলে’র দুধ), and mix well. Check the salt, add if required. Boil the gravy until tastes good. 
  • Railway’s first-class mutton curry aka lamb curry is ready, turn off the heat. Serve it with piping hot rice.

Notes

  • You may add chilli powder to your taste.

How to make railway mutton curry with step-by-step detailed pictures

  • Heat a pressure cooker, add 75 ml oil(mustard oil/any other vegetable oil), and heat it till release smokes.
  • Fry the whole spices( 1 bay leaf, 4-5 cloves, 2-3 green cardamom, 1-inch cinnamon, 8-10 black pepper, 4 whole red chillies) until aroma comes.
Frying whole spices in hot oil
  • Add 2 medium-sized finely sliced onions, fry until soft & capture a light golden brown texture. 
Frying onion
  • Then add masala paste (which contains 1 medium-sized tomato, 1/2 inch or 3/4 tsp ginger & 12 pcs or 1+1/2 tsp garlic cloves), and sauté for 1 min.
Adding masala paste
  • Afterwards, add 3/4 tsp cumin powder, 1+1/2 tsp coriander powder, 3/4 tsp turmeric powder, and 1 tsp salt.
  • Then add 1 tsp chilli powder and give it a good stir & mix it well.
Adding dry masala
  • Fry the spices until the raw smell goes off & leaves oil.
  • Add little water(around 1/3 cup= 5-6 tbsp) mixed with masala left in the grinder(moshla dhoa’r jol/মশলা ধোয়ার জল in Bengali). Mix it well.
Adding left over masala water
  • Let the water boil until the gravy gets thick & quite dry off.
Thick masala gravy
  • Then add mutton(500g cleaned & washed mutton) & 3 medium-sized potatoes/aloo(peeled & cut into halves), stir it & mix it well with the masala gravy.
Roasting mutton & potato in masala gravy
  • Roast the meat well in masala until separates oil. Then add 2 cups(500 ml) of water, and mix well, and once the gravy starts boiling, close the pressure cooker lid.
Boiling mutton gravy
  • Pressure cook the meat on high flame until one whistle blows, then cook for 10 mins on low flame.
  • Remove the lid while the cooker automatically cools down by releasing its steam.
  • Then add 2+1/2 tbsp well-beaten curd(tok doi)/tamarind pulp, and mix it well. Check the softness of the mutton, and again turn on the gas.
curd is going in mutton curry
  • Once the gravy starts boiling, add 6-7 tbsp coconut milk(narkeler dudh), and mix well.
  • Check the salt, add if required(as per taste).
  • Boil the gravy until tastes good. 
creamy coconut milk going in railway mutton curry
  • Railway’s first-class mutton curry aka lamb curry is ready, turn off the heat. Simply serve this mutton curry with piping hot rice.
Showing cooked mutton pieces from Railway mutton curry- image

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