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railway mutton curry recipe video

Railway Mutton Curry

Delicately spiced classic curry loaded with tender mutton, potatoes and coconut milk!
5 from 3 votes
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Course: Lunch, Dinner
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 45 minutes
Author :Nish Kitchen
Servings 4

Ingredients

Ginger garlic paste:

  • 2 cm fresh ginger, peeled and chopped
  • 3 garlic cloves, peeled and chopped
  • 1 green chili, chopped

Spice mix:

  • 2 bay leaves
  • 1 cinnamon stick
  • 2 cardamom pods
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon black peppercorns
  • 1 mace

Marinade:

  • 1 kg mutton or lamb diced
  • 1 teaspoon mustard oil
  • 2 tablespoons yogurt
  • ½ teaspoon ground turmeric
  • ½ teaspoon red chili powder
  • Salt to taste

Curry:

  • 2 teaspoons mustard oil
  • 2 potatoes peeled and diced
  • 3 onions sliced
  • ½ teaspoon ground turmeric
  • ½ teaspoon red chili powder
  • 1 cup canned tomatoes or 2 tomatoes chopped
  • 1 tablespoon tamarind paste
  • 1 cup water
  • ½ cup coconut milk
  • Salt to taste

Garnish:

  • Chopped coriander (cilantro) leaves

To serve:

  • Rice or paratha

Instructions

Make ginger garlic paste:

  • Place ginger, garlic and green chilies in a food processor. Process to a smooth paste.

Make spice mix:

  • Place a small frying pan over low heat.
  • Add bay leaves, cinnamon stick, cardamom pods, coriander seeds, cumin seeds, fennel seeds, black peppercorns and mace.
  • Fry, stirring continuously, for 3-4 minutes or until the whole spices are lightly toasted.
  • Remove from heat. Allow to cool slightly.
  • Process to a fine powder.

Marinate mutton:

  • Place mutton in a large bowl. Add half of ginger garlic paste, mustard oil, yogurt, ground turmeric and red chili powder.
  • Toss to coat. Season with salt.
  • Cover and marinate in the refrigerator for about 30 minutes or overnight if time permits.

Make curry:

  • Heat oil in a large frying pan over medium-high heat.
  • Add potatoes. Stir fry for about 3 minutes or until the potatoes are browned on all sides.
  • Add onions. Saute, stirring occasionally, for about 3-4 minutes or until the onions are browned.
  • Add mutton, ¾th of the spice mix, ground turmeric, and red chili powder. Stir to combine. Season with salt.
  • Stir fry for about 5-6 minutes.
  • Add remaining ginger garlic paste and tomatoes. Saute, stirring occasionally, for about 3-4 minutes or until the tomatoes are mushy.
  • Add mutton, tamarind paste, fried potatoes and water. Cover and cook for about 45 minutes or until mutton is tender.
  • Add remaining spice mix. Stir in coconut milk.
  • Simmer for about 3 minutes.
  • Garnish with coriander (cilantro) leaves.
  • Serve with rice or paratha.

Video

Nutrition

Calories: 146kcal | Carbohydrates: 12g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 65mg | Potassium: 276mg | Fiber: 4g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 4mg