This recipe of an Indian First Class Railway Mutton Curry goes back to the Raj period, when India was still part of the Commonwealth and was under British rule.
Its unusual name Indian First Class Railway Mutton Curry owes this dish the fact that it was served the – mostly British – train passengers of the first class. Since the British were not accustomed to the very sharp food of India, the Railway Mutton Curry, a milder version of the classic mutton curries Manghor Jhol arose. Depending on which route the trains ran, the recipe of the Indian First Class Railway Mutton Curry varied. The entire story on the Railway Mutton Curry can be read on Curries & Stories, written by Barnali Biswas-Ray.
In this recipe uses ingredients typically for the Indian cuisine, which you usually get easily in well-stocked Asian stores.
How to Cook Curry Mutton
Ginger Garlic Paste
The ginger garlic paste represents a basic ingredient of Indian curries and main courses. Ready-to-use pastes are available from of Keya, for example. Since the effort is really manageable, the ginger garlic paste can also be home-made very easily.
Component of both pastes as well as the main course is the Indian spice blend Garam Masala, here as a powder, and means “hot spice”. The classic Garam Masala spice blend consists of cinnamon, roasted cumin, caraway, cloves, nutmeg and green cardamom seeds. In Germany, the most widespread spice blend seems to be the TRS Garam Masala, which is available in almost any Asian store.
Garam Masala Paste
The Garam Masala paste is also part of the Railway Mutton Curry, and contains – apart Garam Masala – twelve other spices, such as turmeric, chili powder, cumin, mustard seeds and coriander. If you want to rely on ready-made pastes, I recommend the garam masala paste from Patak’s Original. However, this paste can be home-made with a reasonable effort.
In India and Pakistan Ghee is an integral part of the local cuisine and is considered as one of the most important edible fats. In the production of Ghee, in a complex process water, protein and lactose are extracted from unsalted butter by slow, careful cooking.
One distinguishes four types of Ghee, depending on the manufacturing process. The high-quality butter ghee is made from milk processed into butter from cow, goat, sheep, camel, elephant or yak. The Butter Ghee distinguishes a pleasant aroma and is also much more durable than butter. At room temperature, for about nine months, in the refrigerator for up to one and a half years.
Finally, the mustard seeds oil. In contrast to Western countries, mustard seeds oil is an integral, partly traditional, element of the local cuisines in India, Nepal, Pakistan, Bengalis. The flavor of mustard seeds oil is formed by the contained erucic acid, which also gives the mustard seeds oil its hotness. The acid grade in raw mustard seeds oil as used in India, is from 22 to 50%. As the high acid content can be harmful when oil is used regularly and is not proper heated to its smoke point, Indian mustard seeds oils are not available in Europe. For the aforementioned reason, mustard seeds oil may only be marketed as foods in Europe and the United States, if the erucic acid is below 5 percent.
Tip: Before buying, have a look on the fine print: Often mustard seeds oil is not mustard seeds oil. Some of the mustard seeds oils are just vegetable oil, where only a small proportion of mustard seeds oil was added.
Indian First Class Railway Mutton Curry
For 4 servings
- 1 kg mutton (or beef)
- 5 tsp ginger garlic paste
- 5 tsp mustard seeds oil
- 250 g curd
- 0.5 tsp turmeric powder
- 2 large onions, finely chopped
- 1 large tomatoes, pureed
- 2 large potatoes, cut in half
- 4 cardamom seeds
- 2 cinnamon sticks
- 4 cloves
- 0.25 tsp nutmeg
- 2 bay leaves
- 1.5 tsp garam masla paste
- warm water
- Enter the ginger-garlic paste along with the mustard oil, curd, chilli powder, turmeric and salt in a large bowl. Mix everything well.
- Add the meat and mix everything as long as the meat is completely covered by the marinade.
- Place the covered bowl for about 12 hours in a cool, dark place, so that the marinade may well move into the meat.
- Fry the halved potatoes until the sides are lightly brown. Set aside.
- Heat a wok and add mustard oil into it. As soon as the mustard oil starts to smoke, add the garam masala and bay leaves. Once the spices start to fragrant, add the ginger garlic paste. Fry the mixture for a few minutes until the strong smell has dissipated.
- Enter the sliced onions and a pinch of salt and sugar in the wok. Fry the onions slightly brown.
- Then enter the pureed tomatoe to it and let it cook until you get a smooth mixture.
- Reduce the heat and stir in the curd now. Let cook for a few minutes again.
- Now enter the marinated meat into the wok and fold it into the sauce. Allow it to cook for 3-4 minutes at high heat and constant stirring, so the meat does not stick to the wok. Then reduce the heat and let the curry simmer gently.
- Let the meat simmer, with occasional stirring, for about one and a half hours until it gives off its fat.
- Then, enter the masala paste and fold it into the curry. Let it boil for 5 minutes again.
- Enter the fried potatoes back to the wok.
- Put some warm water into the curry and let it simmer for a further one and a half to two hours. From time to time enter a bit of warm water, so the curry does not boil down too much.
Enter a tablespoon of ghee and a half teaspoon ground garam masala in the curry. Stir it again strongly and let it then rest with the lid closed for about 30 minutes.
- Serve the Railway Mutton Curry with Bengal Pulao, a traditional Bengali rice dish, or with Indian bread such as Naan or Chapati.
|Cook time||4 hours|
|Calories||891 kcal per serving|
|Carbohydrates||19 grams per serving|
|Eiweiss||12 grams per serving|
|Fett||57 grams per serving|
A great, but also complicated Indian curry. Especially if you want to make the pastes yourself. As original Indian First Class Railway Mutton Curry recipe, it has a very significant hotness. Ideal for all those who like it properly pungent.