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A nostalgic, mildly spiced mutton curry from the days of the British Raj. Tender mutton and soft potatoes simmered in a tangy, coconut-based gravy, this one-pot meal was a classic on long Indian train journeys.
For 4 servings
Marinate the Mutton
Sauté Aromatics and Build the Masala Base
Cook the Masala and Sear the Mutton
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A nostalgic, mildly spiced mutton curry from the days of the British Raj. Tender mutton and soft potatoes simmered in a tangy, coconut-based gravy, this one-pot meal was a classic on long Indian train journeys.
This indian recipe takes 80 minutes to prepare and yields 4 servings. At 489.41 calories per serving with 39.26g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Curry
Finish and Serve
Use 2 tablespoons of white vinegar or the juice of half a lime instead of tamarind paste for a different kind of tanginess, which is also authentic to some regional variations of this recipe.
If you don't have a pressure cooker, you can slow-cook the curry in a heavy-bottomed pot or Dutch oven. Cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender.
You can make this curry with bone-in chicken pieces. Reduce the pressure cooking time to 15 minutes (or 2-3 whistles).
For a creamier and richer gravy, use full-fat coconut milk and add a tablespoon of cashew paste along with the powdered spices.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle maintenance, and supporting overall body function.
As a red meat, mutton provides heme iron, which is easily absorbed by the body. Adequate iron intake is vital for preventing anemia and maintaining energy levels.
The curry features spices like turmeric (containing curcumin) and ginger, which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress.
The combination of protein from mutton, complex carbohydrates from potatoes, and fats from oil and coconut milk offers a balanced source of sustained energy.
One serving of Railway Mutton Curry contains approximately 550-650 calories, depending on the fat content of the mutton and the amount of oil used. It's a hearty and energy-dense meal.
Railway Mutton Curry can be part of a balanced diet. It is an excellent source of protein and iron from the mutton. However, it is also high in saturated fat and calories. To make it healthier, you can trim excess fat from the mutton and use a moderate amount of oil.
The dish gets its name from its origins in the refreshment rooms and pantry cars of the Indian Railways during the British Raj. It was developed by Anglo-Indian chefs to cater to the palates of British officers, resulting in a curry that is flavorful but milder and tangier than many traditional Indian curries.
Yes, absolutely. You can cook it in a heavy-bottomed pot or a Dutch oven. After searing the mutton, add the water, bring it to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the mutton is fork-tender.
If your curry is too sour from the tamarind, you can balance it by adding a teaspoon of sugar or jaggery, or by stirring in a bit more coconut milk. These will help mellow out the tanginess.
Yes, this curry freezes very well. Cool it completely and store it in an airtight, freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight and reheat gently on the stovetop.