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Railway Mutton Curry 

23/01/2017 by Sujata Roy 33 Comments

img 20170121 132315
Railway mutton curry.

An easy to cook, delicious and flavourful mutton curry with onions, tomatoes, garlic and some flavourful spices.

Here is a story behind this super delicious mutton curry. It takes you back to the colonial era. It was first served in first class compartment of Indian Frontier Mail or Golden Temple Mail. This spicy mutton curry also used to serve in the railway refreshment room and other long distance train to serve the British palate. It was  generally served with bread or dinner rolls.

There are many variations of this curry which indicates the train routs.

Our this week’s #Foodiemonday bloghop theme is #Colonialinspired cuisines. I think its the best event to share this less spicy version of Bengali mutton curry or mangsor jhol.

One of story behind it that a drunken British officer stumbled into the railway kitchen in midnight. At that time kitchen service was over and the cooks were preparing their own food. And their one dish was spicy and hot Bengali mutton curry. British didn’t like the hot spicy taste so the curry was changed from a spicy curry to less spicy curry by adding curd and coconut milk. The officer overjoyed with the taste and included it on the food menu of train. And he fondly called it Railway mutton curry.

Here is the recipe of one of the most popular mutton curry, a little less spicy version of Bengali mutton curry with coconut milk. Goes well with steamed rice, pulao, roti or Indian flat bread paratha and puri or luchi.
img 20170121 132315

Recipe 


Mutton – 250 gram

Onion – 2 large sliced

Potatoes – 2 large

Garlic – 8 cloves finely chopped or crushed

Ginger – 1 inch piece grated or paste

Tomatoes – 2 large ground

Green cardamom – 4 broken or crushed

Cinnamon – 2 inch piece broken or crushed

Cloves – 4 broken or crushed

Mace or javitri – 1 string

Nutmeg powder – a pinch

Bay leaf – 1

Green chilli – 2 – 3 chopped or paste

Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Kasmiri red chilli powder – 2 teaspoon

Mustard oil – 1/3 cup

Coconut milk – 1/2 cup

Ghee or clarified butter – 1 teaspoon optional

Salt to taste

Potato – 2 large

For marination 


Ginger garlic paste – 1 tablespoon

Salt to taste

Mustard oil – 1 tablespoon

Turmeric powder – 1/4 teaspoon

Curd – 2 tablespoon

Red chilli powder – 1 teaspoon

Black pepper powder – 1 Teaspoon

lemon juice or vinegar – 1 teaspoon
img 20170121 132050

Method 
Wash and drain the mutton pieces. Marinate with ginger garlic paste, turmeric powder, salt, curd, red chilli powder, black pepper powder, mustard oil and lemon juice or vinegar. I have used lemon juice.
Marinate and keep it in refrigerator for overnight or 1 – 2 hour.

Peel the potatoes and cut them into half.

I have ground the tomatoes with green chillies, ginger, cardamom, cloves, cinnamon, mace and nutmeg powder. If you like you can use them crushed or broken.

Heat oil in a pan. Fry the potatoes. Don’t make them brown. Fry till the colour becomes light golden brown.  Remove and keep them aside.

In the same oil add bay leaf. If you are using cardamom, cinnamon etc broken add them too. Add sliced onions and garlic. Saute till the colour becomes brown.

Now add the tomato paste along with ginger, green chilli and other spices.

Saute till oil leaves the sides.

Add the mutton pieces and salt. Add salt carefully. We have already used salt in marination.

Stir continuously to avoid sticking to the bottom. Fry til the mutton pieces change it’s colour. Add the potatoes and mix well.

Add hot water as require to make thick gravy. Don’t make it runny.

Transfer it to the pressure cooker. And pressure cook for 3 – 4 whistle.

Open the lid and check if done or not. Mine is little undone so I have pressure cooked on simmer for 10 minutes more.

After opening the lid add the coconut milk. If you are using ghee or clarified butter add it too. Mix and close the lid again.

Serve after 10 – 12 minutes. Serve hot with steamed rice, pulao, roti or Indian flat bread, paratha, puri or luchi.

Or simply enjoy it with toasted bread.

Filed Under: Curries, Non Vegetarian, Traditional Food Tagged With: colonial recipe, delicious curry, mutton and potato curry, mutton curry, old cuisine, party dish, side dish, spicy mutton curry

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Reader Interactions

Comments

  1. Preethi's Cuisine says

    23/01/2017 at 3:02 AM

    Name sounds Ineresting.Very well explained and fab pictures too.

    Reply
    • Batter Up With Sujata says

      23/01/2017 at 3:05 AM

      Thanks a lot Preethi 😊😊

      Reply
  2. Ei Gi Chakhum says

    23/01/2017 at 4:11 AM

    Superb share Di!😋 😋 Loved the presentation and simple composition too.👌💖

    Reply
  3. Freda @ Aromatic essence says

    23/01/2017 at 6:13 AM

    Looks very inviting 🙂

    Reply
    • Batter Up With Sujata says

      23/01/2017 at 6:41 AM

      Thanks Freda 😍

      Reply
  4. Culinary Xpress says

    23/01/2017 at 1:17 PM

    I always wanted to try this, now I have a fullproof recipe to try..great share

    Reply
    • Batter Up With Sujata says

      23/01/2017 at 1:53 PM

      Thank you so much Alka 😍

      Reply
  5. Mayuri Patel says

    23/01/2017 at 5:40 PM

    I love the stories behind a popular dish or cuisine prepared. Well explained and interesting story about the railway mutton curry.

    Reply
    • Batter Up With Sujata says

      23/01/2017 at 5:56 PM

      Thank you so much Mayuri 😍

      Reply
  6. Rupal says

    23/01/2017 at 8:43 PM

    Nice one

    Reply
    • Batter Up With Sujata says

      24/01/2017 at 2:55 AM

      Thanks Rupal 😊

      Reply
  7. kritisinghal2403 says

    25/01/2017 at 7:45 AM

    I knew about this curry but was confused about the name.. Your post clarified it that from where it acquired the name ; Railway mutton curry.. 😀 Awesome share di!

    Reply
    • Batter Up With Sujata says

      25/01/2017 at 8:29 AM

      Thanks a lot Kriti dear 😊

      Reply
  8. Saswati says

    26/01/2017 at 5:12 AM

    What a beautiful colour of the mutton curry dee…just looking at it makes me drool😊

    Reply
    • Batter Up With Sujata says

      26/01/2017 at 5:14 AM

      Thanks a lot Saswati 😊

      Reply
  9. chefkreso says

    21/02/2017 at 7:01 PM

    Looks lovely and tasty!

    Reply
    • Batter Up With Sujata says

      21/02/2017 at 7:04 PM

      Thank you so much 😊😊

      Reply
  10. webphantoms says

    24/04/2017 at 10:04 AM

    Awesome dish name….looks very healthy & delicious….
    Visit us: https://www.lemeats.com

    Reply
    • Batter Up With Sujata says

      24/04/2017 at 10:10 AM

      Thank you so much 😊

      Reply
    • Batter Up With Sujata says

      24/04/2017 at 10:14 AM

      Just checked. Sounds great 👍

      Reply
  11. orangewayfarer says

    14/07/2017 at 6:31 AM

    as delicious as it may get!

    Reply
    • Batter Up With Sujata says

      14/07/2017 at 6:39 AM

      Thank you so much 😊

      Reply
  12. Sankardev says

    29/12/2017 at 3:05 PM

    Hi Sujata, i have a doubt, although I am aware that there is no one railway mutton curry recipe , but different versions of the same. But I would like to know if coconut milk is a must for the unique smell and taste of the railway mutton curry, meaning , do all railway mutton curry recipes have coconut milk? Also I generally cook the railway mutton curry on ‘dum’. Do you think that is a right practice?

    Reply
    • Batter Up With Sujata says

      30/12/2017 at 2:02 AM

      Railway mutton curry recipe change in every state. Its depends on the taste of local people. But authentic recipe needs coconut milk. It has a story behind it. I have mentioned it in recipe. So you can omit or add anything according to your taste.

      Reply
  13. Savio Francis dsouza says

    29/06/2018 at 10:22 AM

    Wow. I just read your railway mutton recipe. Looks really very yummy 😋 and super delicious. Will prepare it soon.
    Now I’m going to prepare your dak bungalow chicken.
    Thanks a lot for the tips. I will add coriander plus cumin and will make it a nice rich spicy thick gravy.
    Looking forward to your yummy mutton masala recipes.
    Please also post some nice spicy rich mutton and chicken biryani recipes.
    Your recipes are the bestest, will try all your superb recipes. All the very bestest to you Sujata.

    Reply
    • Batter Up With Sujata says

      29/06/2018 at 10:34 AM

      Thank you so much Savio. You made my day. Please also check the recipe of rara mutton. Hope you will like it. Thanks 😊 😊

      Reply
  14. Savio Francis dsouza says

    30/06/2018 at 5:28 AM

    hi. I liked your railway mutton recipe. I want it spicier, so can I omit the coconut milk and curd. anything more I have to add to the dish to make it more spicier. thanks

    Reply
    • Batter Up With Sujata says

      30/06/2018 at 5:50 AM

      Don’t omit anything just increase the amount of green chilli and use hot variety of red chilli powder instead of kashmiri red chilli powder. Try it once. Second time if you want use lemon juice instead of curd while marinating. And omit coconut milk.

      Reply
      • Savio Francis dsouza says

        05/07/2018 at 7:01 AM

        Hi Sujata,

        Today I prepared your yummy and spicy delicious dak bungalow chicken curry. I added 2 steel glasses of water and cooked it covered on a low flame for one hour.
        After one hour the chicken was done perfect with a nice rich thick gravy, same as shown in your recipe images.
        Thanks a ton for the delicious 😋 yummy recipe.
        I will enjoy your dak bungalow chicken with chapatis and a green peas pulao.
        Excellent awesome superb and grand royal recipe.

        I will also prepare your spicy rich railway mutton recipe soon.

        Please post a nice spicy rich thick gravy mutton masala recipes made in restaurant style, red masala as well as green masala.

        Thanks and Great regards,

        Savio.

        Reply
        • Batter Up With Sujata says

          05/07/2018 at 7:20 AM

          Thanks Savio for trying. Glad you liked it. And thanks for the feedback. You made my day 😊 😊

          Reply
  15. Savio Francis Dsouza says

    27/07/2018 at 4:31 AM

    I will again make your superb railway mutton curry but this time adding curd. I will make it using half kg mutton and will double the ingredients. Please let me know the exact measure of oil 1/3 cup oil when I double the amount. As you mentioned in the recipe. After adding the ghee, mix and close the lid again. Serve after ten minutes. Should I put off the flame then?. No more cooking?. Please let me know. Thanks Sujata.
    Please also post a nice authentic kolhapuri mutton and chicken recipe, made by using whole red chillies. Restaurant style.

    Reply
    • Batter Up With Sujata says

      27/07/2018 at 4:59 AM

      If you are using double amount of mutton make everything double. Use oil 1/3 to 1/2 cup. After adding ghee mix and remove from heat. No more cooking. Give 5 – 10 standing time. Hope it helps.
      Have you tried zafrani chicken and chicken chaap recipe? They were also spicy. Hope you will like them.

      Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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