South Asian Cuisine Dinner Lunch

Railway Mutton Curry

Name: Railway Mutton Curry
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 750 g Mutton; 3 pcs Potato; 100 g Yogurt; 60 ml Mustard Oil; 3 pcs Red Onion; 20 g Ginger; 8 cloves Garlic; 2 tbsp Ginger Garlic Paste; 2 tsp Kashmiri Red Chili Powder; 1 tsp Turmeric Powder; 1.5 tbsp Coriander Powder; 1 tsp Cumin Powder; 0.5 tsp Fennel Powder; 1 tsp Black Peppercorn; 4 pcs Clove; 4 pcs Green Cardamom; 2 pcs Black Cardamom; 1 pcs Cinnamon Stick; 2 pcs Bay Leaf; 1 tsp Cumin Seed; 2 tbsp Tamarind Pulp; 2 tsp Salt; 0.5 tsp Black Pepper; 20 g Fresh Cilantro; 600 ml Water

🔪 PREP TIME 25 mins

🔥 COOK TIME 60 mins

🍽️ SERVINGS 4 Servings

Nutritional Breakdown

Per Serving

Calories 905 kcal

Protein 67.6 g

Carbs 83 g

Fat 35.7 g

🥗 Ingredients & Serving Scaler

Adjust servings to automatically re-calculate quantities for your family.

4 Servings

Mutton

750 g
Potato

3 pcs
Yogurt

100 g
Mustard Oil

60 ml
Red Onion

3 pcs
Ginger

20 g
Garlic

8 cloves
Ginger Garlic Paste

2 tbsp
Kashmiri Red Chili Powder

2 tsp
Turmeric Powder

1 tsp
Coriander Powder

1.5 tbsp
Cumin Powder

1 tsp
Fennel Powder

0.5 tsp
Black Peppercorn

1 tsp
Clove

4 pcs
Green Cardamom

4 pcs
Black Cardamom

2 pcs
Cinnamon Stick

1 pcs
Bay Leaf

2 pcs
Cumin Seed

1 tsp
Tamarind Pulp

2 tbsp
Salt

2 tsp
Black Pepper

0.5 tsp
Fresh Cilantro

20 g
Water

600 ml

💡 Short Description

Overview and quick notes for Railway Mutton Curry

Prep Time: 25 minutes | Cook Time: 60 minutes Step 1: Marinate 750g bone-in mutton pieces with yogurt, turmeric powder, Kashmiri red chili powder, ginger garlic paste, and salt for 30 minutes. Step 2: Heat mustard oil in a heavy pressure cooker or Dutch oven until smoking hot, then allow to cool slightly. Fry quartered potato chunks until golden brown on all sides (5 minutes) and remove. Step 3: In the same hot oil, temper whole cumin seeds, black peppercorns, cloves, green cardamoms, black cardamoms, cinnamon stick, and bay leaves until crackling. Add sliced red onions and sauté until deep golden brown. Stir in minced garlic, grated ginger, coriander powder, cumin powder, and fennel powder. Step 4: Add marinated mutton and sear over high heat for 10 minutes until browned. Pour in tamarind pulp and warm water. Cover and pressure cook or simmer for 40 minutes until mutton is fork-tender. Return fried potatoes and simmer for an additional 10 minutes until potatoes are soft and gravy is thick and glossy. Garnish with fresh cilantro leaves and serve hot with steamed basmati rice or paratha.

👨‍🍳 Cooking Instructions

Full recipe instructions for preparing Railway Mutton Curry

🔥 Prep

Cut the 750g mutton into bite-sized pieces and place in a bowl.
Measure out 100g yogurt, 2 tsp Kashmiri red chili powder, 1 tsp turmeric powder, 2 tbsp ginger garlic paste, and 2 tsp salt for the marinade.
Peel and quarter the 3 potatoes into chunks.
Thinly slice the 3 red onions.
Peel and mince the 8 garlic cloves.
Grate the 20g ginger.
Measure out 60ml mustard oil, 1 tsp cumin seeds, 1 tsp black peppercorns, 4 cloves, 4 green cardamoms, 2 black cardamoms, 1 cinnamon stick, and 2 bay leaves.
Measure out 1.5 tbsp coriander powder, 1 tsp cumin powder, and 0.5 tsp fennel powder.
Measure out 2 tbsp tamarind pulp and 600ml water.
Rinse and chop 20g fresh cilantro for garnish.

🔥 Cook

1. Marinate the mutton with yogurt, turmeric powder, Kashmiri red chili powder, ginger garlic paste, and salt; cover and refrigerate for 30 minutes.
2. Heat 60ml mustard oil in a heavy pressure cooker or Dutch oven until smoking hot, then let it cool slightly.
3. Fry the quartered potato chunks in the hot oil until golden brown on all sides, about 5 minutes; remove and set aside.
4. In the same oil, temper cumin seeds, black peppercorns, cloves, green cardamoms, black cardamoms, cinnamon stick, and bay leaves until they crackle.
5. Add the sliced red onions and sauté until deep golden brown, about 5-6 minutes.
6. Stir in the minced garlic, grated ginger, coriander powder, cumin powder, and fennel powder; cook for 1 minute.
7. Add the marinated mutton and sear over high heat for 10 minutes until browned.
8. Pour in the tamarind pulp and 600ml warm water; stir to combine.
9. Cover and pressure cook (or simmer) for 40 minutes until the mutton is fork‑tender.
10. Return the fried potatoes to the pot and simmer for an additional 10 minutes until the potatoes are soft and the gravy is thick and glossy.
11. Garnish with the chopped fresh cilantro and serve hot.

🔥 Serve

Spoon the Railway Mutton Curry into a warm serving bowl, drizzling any extra pan juices over the top.
Accompany with steamed basmati rice or warm paratha for a complete meal.