📝 About This Recipe
Step back into the golden age of steam travel with this iconic Anglo-Indian masterpiece, originally served in the first-class dining cars of the Indian Railways. This curry is celebrated for its unique fusion of British sensibilities and bold Indian spices, featuring a signature tang from vinegar and a velvety richness from coconut milk. It is a nostalgic, mildly spiced journey that showcases tender mutton and golden potatoes in a vibrant, sunset-hued gravy.
🥗 Ingredients
The Meat and Marinade
- 2 lbs Mutton (Goat or Lamb shoulder) (cut into 1.5-inch bone-in chunks)
- 2 tablespoons Ginger-Garlic Paste (freshly ground)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (or to taste)
Whole Spices (The Tempering)
- 4 tablespoons Vegetable Oil or Ghee (canola or sunflower oil works well)
- 1 piece Cinnamon Stick (2-inch stick)
- 4 pieces Green Cardamom Pods (lightly crushed)
- 4-5 pieces Cloves
- 2 pieces Bay Leaf (dried)
The Curry Base
- 3 medium Red Onions (very finely sliced)
- 2 large Potatoes (peeled and quartered)
- 1.5 tablespoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Cumin Powder (toasted)
- 1 tablespoon White Vinegar (the secret Anglo-Indian ingredient)
- 1/2 cup Coconut Milk (thick, full-fat)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
In a large bowl, toss the mutton chunks with the ginger-garlic paste, turmeric, and salt. Set aside to marinate for at least 20 minutes.
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2
Heat the oil or ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the quartered potatoes and fry until the edges are golden brown. Remove and set aside.
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3
In the same oil, add the cinnamon, cardamom, cloves, and bay leaves. Sauté for 30 seconds until they become fragrant and start to sizzle.
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4
Add the sliced onions to the pot. Sauté for 12-15 minutes, stirring frequently, until they are a deep caramel brown. Do not rush this; the onions provide the color and sweetness of the gravy.
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5
Add the marinated mutton to the pot. Turn the heat to high and sear the meat for 5-7 minutes until it loses its raw pink color and begins to brown.
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6
Lower the heat to medium. Stir in the Kashmiri chili powder, coriander powder, and cumin powder. Add a splash of water if the spices stick to the bottom.
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7
Pour in 2 cups of hot water. Bring to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 45-50 minutes, or until the mutton is 80% tender.
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8
Add the fried potatoes back into the pot. Stir in the white vinegar, which acts as a tenderizer and provides the signature 'Railway' tang.
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9
Continue to simmer covered for another 15 minutes until both the mutton and potatoes are fork-tender.
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10
Slowly pour in the coconut milk while stirring gently. Simmer uncovered for 5 minutes to allow the gravy to thicken and become silky.
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11
Taste and adjust salt if necessary. Turn off the heat and let the curry rest for 10 minutes—this allows the oils to rise to the surface (the 'rogon').
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12
Garnish generously with fresh cilantro and serve hot.
💡 Chef's Tips
Always use bone-in mutton for this recipe; the marrow adds a depth of flavor that boneless meat cannot replicate. If the mutton is particularly tough, you can use a pressure cooker or Instant Pot to speed up the process (about 15-20 minutes under pressure). Don't skip frying the potatoes separately; it prevents them from turning mushy and helps them hold their shape in the gravy. The secret to the authentic color is the Kashmiri chili powder—it provides a brilliant red hue without making the dish overly spicy. For the best flavor, make this curry a few hours in advance or even the day before; the spices mellow and penetrate the meat beautifully over time.
🍽️ Serving Suggestions
Serve with hot, buttered Pav (Indian bread rolls) or crusty French baguettes to soak up the gravy. Pair with fragrant Steamed Basmati Rice or a simple Jeera (Cumin) Rice. Accompany with a side of sharp pickled onions and a wedge of lime for extra brightness. A simple cucumber and tomato raita (yogurt dip) helps balance the richness of the coconut milk. For a traditional touch, serve with a side of 'Yellow Rice' (Turmeric-tinted pilaf).