Railway Mutton Curry Recipe

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. Course : Dinner Ingridients : 500 grams Mutton 1 teaspoon Ginger Garlic Paste 1 teaspoon Mustard oil 1 tablespoon Curd (Dahi / Yogurt) , or lemon juice 1/2 teaspoon Kashmiri Red Chilli Powder 1/2 teaspoon Turmeric powder (Haldi) Salt , to taste For grinding(dry) 1/2 teaspoon Fennel seeds (Saunf) 1/2 teaspoon Coriander (Dhania) Seeds 1/2 teaspoon Cumin seeds (Jeera) 5 Whole Black Peppercorns For gravy 1 Onion , thinly sliced 2 Potato (Aloo) , each halved 2 Tomato , pureed  1 teaspoon Ginger Garlic Paste 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Kashmiri Red Chilli Powder 2 Green Chilli , slit lengthwise 1 Black cardamom (Badi Elaichi) 2 Cardamom (Elaichi) Pods/Seeds 1/2 inch Cinnamon Stick (Dalchini) 2 Cloves (Laung) 1 Bay leaf (tej patta) 1 Mace (Javitri) 1/4 Nutmeg Lukewarm Water 4 tablespoons Mustard oil Salt , to taste 1/4 teaspoon Garam masala powder 1 teaspoon Ghee Instructions To begin making the Railway Mutton Curry, firstly marinate the Mutton with ginger garlic paste, yogurt, turmeric powder, mustard oil, red chilli powder, salt for minimum 3 hours or overnight in the refrigerator.Dry roast fennel seeds, black peppercorn, coriander and cumin seeds and grind them to a fine powder.Peel the potatoes and cut them into half. Fry the potatoes. Don’t make them brown and fry till the color becomes light golden brown. Remove and keep them aside.Heat oil in the Pressure cooker and once the oil is heated, put the whole Garam masala. Let them fry and sizzle for couple of minutes.Now add the ginger and garlic pastes and sauté till their raw smell is gone.Add the sliced onions along with a pinch of salt and sauté till they turn brown.Now add the tomato puree, green chilli, turmeric powder, red chili powder, fennel, coriander, cumin, black peppercorn powder and saute till oil leaves the sides.Add the mutton pieces. Increase the heat to a high and stir continuously to avoid sticking to the bottom. Now reduce the heat to a medium and continue cooking the meat without the lid. The meat will release juices and you can see a thin layer of oil on top of the pieces.Once it gets to this point, add the fried potatoes and water. Close the lid and pressure cook for 3 to 4 whistle on high heat and then reduce the heat and cook on a low flame for 5 minutes.Once done, switch off the heat and let it sit for sometime till the pressure dies down. After opening the lid add the coconut milk and give everything a good stir. Add a spoon of ghee and 1/2 teaspoon of powdered garam masala.Close the lid and let the flours seep into the meat properly for 10 to 12 minutes and serve hot.Serve Railway Mutton Curry along with Jeera Rice/Phulka and Burani Raita for a weekday lunch or dinner.