During the British Raj, this Mutton Curry originally a Bengali curry was served on the trains from Victoria Terminus (lovingly called VT by the Bombayites aka Mumbaikars) to Calcutta. Rumor has it that a British General found the curry too spicy. He asked the Chef to modify it for him. The Chef added Coconut and cream and served it to the General. He loved it so much that he requested this dish every single time and the name Railway Mutton, stuck.


Today it is made by the Anglo Indian community. Many recipes call for the Mutton and the Potatoes to be cooked seperately but I like my recipes to be practical and get the most flavour in less time. I am using my Instant Pot in this recipe but you can use a regular pressure cooker as well.

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Railway Mutton Curry

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Ingredients
  

  • Marinate meat
  • 1.5 lbs 680 gas Mutton
  • Juice of 1/2 Lime
  • Salt to taste
  • 2 tsps Coriander powder
  • 2 tsps Cumin powder
  • 2 tsps Chilli powder
  • 1 tsp Turmeric powder
  • 2 tbsps Ginger & Garlic paste
  • 1/4 cup regular Oil
  • 1 tbsp Mustard Oil
  • 5 green Cardamoms
  • 3 black Cardamoms
  • 15 Peppercorns
  • 3 inch pieces of Cinnamon
  • 4 Kashmiri Chillies
  • 1 tsp of Cumin seeds
  • 1 cup of sliced Onions
  • 1 tsp Salt
  • 1 cup diced Tomatoes
  • 300 ml Water
  • 1 tsp Vinegar
  • 2 cups Potato wedges
  • 1/4 cup Coconut milk
  • 1/4 cup Coriander

Instructions
 

  • Marinate the mutton with the lime juice, salt, coriander, cumin, chilli & turmeric powder & the ginger & garlic paste and leave to marinate for 30 mins to overnight
  • In the Instant Pot or pressure cooker, heat up the regular and mustard oil on saute mode
  • Add the whole spices and the red chillies
  • Add the cumin seeds
  • Add the onion and saute for 5 – 7 mins till golden brown
  • Add the marinated mutton and saute on both sides
  • Add salt to taste
  • Add the tomatoes and water and mix
  • Cancel saute mode and set the IP to pressure cooker mode for 15 mins
  • After 15 mins allow the steam to escape and put the IP back on saute mode
  • Add the vinegar and the potato wedges and make sure the potatoes are covered in the liquid
  • Cancel saute mode and put the IP back on pressure cooker mode for 10 minutes
  • Release the steam once done and put the IP back on saute mode
  • Allow this to boil for a few minutes to thicken up a bit, but first remove and reserve all the potatoes so they don’t over cook
  • Finally add the coconut milk, chopped coriander and add the potatoes back in