Get on Board with Railway Mutton Curry
This Anglo-Indian staple was reportedly invented on a long-distance train. On a cold night, this warming curry is just the ticket. Railway mutton curry features soft, succulent pieces of mutton simmered in a rich onion-based gravy with potatoes that soak up all the flavor. Traditionally slow-cooked with whole spices, the dish balances the heat with coconut milk and the tang of vinegar, tomatoes, or tamarind. Serve it with rice or dinner rolls for a taste of history and comfort reminiscent of long train journeys across India.
Ingredients 19
2 tbsp vegetable oil
8 black peppercorns
2 cinnamon sticks, about 2.5cm in size each
2 star anise
4 dried red chillies
5 green cardamom pods
2 tsp ginger and garlic paste
2 yellow onion, large, finely sliced
2 tsp red chilli powder
2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
salt, to taste
1 kg mutton, cut into curry pieces
2 potatoes, quartered
3 tomatoes, finely chopped
100 ml coconut milk
steamed rice, to serve
1 1⁄2 cups water, divided use
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Method 7
Place a large saucepan over medium heat and add the . Heat for a minute, then add the , , , , and , and fry for 30 seconds.
Add the and fry for another 30 seconds before adding the . Fry the onions until they caramelise (around 15 minutes).
Fill a 1/2 cup with water and add the , , , , and salt. Mix well. Add this paste to the pan and fry on a low heat until the water has evaporated (around 1-2 minutes).
Add the to the pan and mix well until the meat is coated in the spices. Add 1/2 cup of water and let the meat cook for another 30 minutes, stirring occasionally so it doesn’t stick to the bottom of the pan or burn.
Add the quartered and chopped to the pan and mix well. Cook until the meat is tender and the potatoes are thoroughly cooked (around 45 minutes). Keep checking the curry to ensure it doesn't stick to the bottom of the pan or get too dry. Add 1/2 cup water at the 20-25 minute mark if necessary.
Once the curry has thickened and the meat is cooked, add the to the pan, simmer for 10 minutes, and remove from heat. (If using vinegar or tamarind juice, add this to the pan as a final step, cook the curry for 5 minutes on a low heat and remove from the stove.)
Serve hot with steamed rice or dinner rolls.
