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Railway Mutton Curry

Railway Mutton Curry

railway mutton curry

The Railway Mutton Curry traces its origin to the days of the British Raj in India. It is considered to be an amalgamation of Bengali cuisine and hospitality with the British taste. The preparation is a staple in all first class compartments in Indian Railways.

As legends have it the preparation was invented by the head chef in the pantry car of a train which was hosting a British official. The preparation was particularly mellowed down in order to suit the western taste. The preparation gained in popularity over the years and has become a part of traditional folk lore, specially in the region of Bengal, which was a particular stronghold of the Raj.

Read on ahead for the elaborate recipe of Railway Mutton Curry.

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Railway Mutton Curry - Recipe

Ingredients Required

Marination

  • 1 kilogram mutton
  • 6-8 cloves of garlic, peeled and crushed
  • 1/2 inch knob of ginger peeled and crushed
  • 1/2 cup curd thoroughly whisked
  • 2 tablespoon mustard oil
  • 2 teaspoon Cayenne pepper powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon salt

Ingredients to be ground in Blender

  • 1 teaspoon fennel seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 5-6 whole dried chillies
  • 6-8 whole black peppercorn
  • 4 garlic cloves
  • 1 inch knob of ginger
  • 1 teaspoon sugar crystal

Ingredients for Curry

  • 2 large onions fine sliced
  • 2 large plump tomato fine pureed
  • 2 large potato peeled and halved
  • 1/2 cup curd fine whisked
  • 4 whole green cardamom pods
  • 2 inch cinnamon stick
  • 4 whole cloves
  • 1/4 teaspoon ground nutmeg
  • 2 bay leaves
  • 2 tablespoon ginger garlic paste
  • 4 tablespoon mustard oil
  • Salt as per taste

 Procedure of Preparation

  • The procedure commences with marination of meat. Mix the ingredients mentioned above for marination with the meat and let it sit overnight in a refrigerator.
  • The whole ingredients mentioned for grinding needs to dry roasted, in order to open up the flavor pockets contained in them.
  • Wash and peel the potatoes. Cut each into halves. Coat them with a pinch of salt and turmeric powder. Lightly fry the halved potatoes in oil. Remove and keep aside
  • Add oil in a deep container. Add the whole spices kept aside for the gravy. Further add bay leaves, ginger and garlic paste. Saute the ingredients for about 5 minutes until the smell of the raw ingredients is no more.
  • Add the dices onions, add salt and further saute the ingredients until the ingredients turn a rich golden brown.
  • Add pureed tomatoes. Add green chillies. Mix thoroughly.
  • Add turmeric powder and red chilli powder. Further stir in the dry roasted and ground spices. Cook the ingredients until the oil rises above.
  • Add the mutton. Cook on a high flame. Stir continuously for about 10 minutes.
  • Add the potatoes and enough water to just submerge the ingredients. Cover the vessel and cook over a medium to high flame for the next 60 minutes.
  • Subsequently switch off the heat and let the preparation rest for about 5 minutes. The process allows the natural juices to settle down and impart their individual taste to the final flavor of the preparation.
  • Top the preparation with a tablespoon of ghee. Serve steaming Railway Mutton Curry with steamed rice or bread of choice.

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