Spicy Mutton Curry

Edit: May 2013:
1. I made some Railway Mutton Curry earlier this month. The recipe for the marinade is quite the same. The curry, however, is not as elaborate and is, in fact, made with the masala that the mutton has been marinated in.
2. A blog post with a more authentic recipe should be up soon. This recipe, however, is still really good to try.
3. I’ve changed the permalink to this post and the name of the post because, well, if it’s not authentic Railway Mutton Curry, I don’t see why it should be called that! πŸ™‚
4. The new post will also have a brief history of why the curry is given the name that it has.
5. Thank you for reading! πŸ˜›

My version of what I’ve always imagined the perfect Railway Mutton Curry should be.

For marinade:
2 lbs of mutton, I used 1 lb shoulder meat and 1 lb chops
2 tablespoons coriander powder
1 teaspoon chilly powder
1/4 th teaspoon turmeric powder
1/2 teaspoon freshly crushed black pepper
2 green chillies, slit lengthwise
1 teaspoon ginger garlic paste
1 large onion, thinly sliced
salt to taste

For curry:
1 medium sized onion, thinly sliced
1 green chilly, slit lengthwise
1 small piece of ginger sliced into juliennes
2-3 cloves of garlic, reduced to paste
1 teaspoon garam masala
6-7 curry leaves
2 teaspoons oil
1 stick on cinnamon
1-2 bay leaves
1 large potato, diced into large-ish cubes

1. Marinate the mutton/lamb in all the ingredients under “For marinade” and set aside for about half an hour.
2. Add a cup of water to this mixture and pressue cook the mutton for about 35 minutes, that’s about 5 or 6 whistles of the Indian style pressure cooker.
3. The contents after cooking will be some nice, tender meat and a lot of water and fat from the meat. Drain it and keep it aside.
4. In another large pot, heat some oil. Add a stick of cinnamon and some bay leaves. Add the sliced onions and green chillies along with the ginger juliennes and the garlic. Saute for a few seconds until the onions turn transparent. Add the curry leaves shortly after.
5. Add the meat pieces and the potatoes and stir well.
6. Add the garam masala powder.
7. Now add the juice drained out, in step 3, and close the pot and let the potatoes cook.
8. After a while, the liquid thickens to a gravy and the potatoes are soft. That’s when you know your curry is ready.
9. Tastes best with rice. πŸ˜€

1. Thank you Jason, for the beers and the baked Lays.
2. Thank you Menon for ruining Saturday night.
3. Thank you, both of you, for not telling me the truth about how spicy you guys thought the curry was.
4. The recipe has been revised to suit the average spice levels for the average taste bud.
5. I was out of rice and too bored to make chapatis.
6. Oh yeah, thank you Jason for the pita bread too!
7. Yes, G, the regular posts will be up soon enough. I promise.


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