Railway Mutton Curry

          This mutton curry has an unique name as it was one of the dishes served to the first class  passengers of the Frontier Mail during the colonial period. Both Indian & English spices were used in the preparation of this delicacy. 

          So it is actually a toned down version of the typical Indian mutton curry, as some coconut milk or yoghurt were added to suit the British palate. It was then served either with rice, bread or dinner rolls. So check out the step by step pictorial recipe to prepare it.

          There are many variations to this unique recipe, depending on the train routes. Coconut milk and tamarind juice were used by the Southern railway, the Northern railways used vinegar instead and the Eastern railways used potatoes and mustard oil as the medium of cooking. The tempering also differed accordingly. However, I have made use of potatoes, both coconut milk and yoghurt, omitting the tamarind. 

• 500 gms. mutton with bones, cubed
• 1-2 potatoes, boiled
• 3 tbsp. mustard oil
• 2 dry red chilies
• 2-3 bay leaves
• 1" cinnamon stick
• 2-3 cardamoms
• 4-5 cloves
• 1/2 tsp. whole peppercorns
• 1 tsp. cumin seeds 
• 1/2 tsp. fennel seeds
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 3 tbsp. coriander leaves, chopped
• 1/4 cup coconut milk
• 1/4 cup yoghurt

          Pressure cook the mutton with salt to taste and 1 cup water for 20 minutes on a low flame after the first whistle or till done. Keep aside. 

         Heat oil in a pan and fry the boiled potatoes till golden in colour. Keep aside. Mix the ginger-garlic paste and all the dry spices with 1/4 cup water. Keep aside.

          Temper the same oil with dry red chilies, bay leaves, cinnamon, cardamoms, cloves, peppercorns, cumin seeds and fennel seeds. Sauté for a few seconds. 

         Add the onion and stir fry till light brown. Add the spice paste and sauté till the oil separates. Add the tomatoes and cook till it is mashed.

          Add the boiled mutton along with the stock and simmer on a low flame for 4-5 minutes. Add the fried potatoes and coriander leaves. Simmer further for 2 minutes.

          Now add the yoghurt and coconut milk. Mix everything well and cook for 1-2 minutes. Switch off the flame and serve with poori, paratha, chapatti, pulao or plain biryani. 

                        Heat oil & fry boiled potatoes till golden in colour. Keep aside.

                     Temper same oil with dry red chilies, bay leaves, cinnamon, cardamoms, 
                     cloves, peppercorns, cumin seeds & fennel seeds. Sauté few seconds. 

                        Add onion & stir fry till light brown. 

                       Add spice paste & fry till the oil separates. 

                       Add tomatoes & cook till it is nicely mashed.

                       Add boiled mutton & stock. Simmer on a low flame for 4-5 minutes.

                      Add fried potatoes & coriander leaves. Simmer further for 2 minutes.

                   Add yoghurt & coconut milk. Mix well & cook for 1-2 minutes.

                                Serve with poori, paratha, chapatti, pulao or plain biryani.