RAILWAY MUTTON CURRY

RAILWAY LAMB / MUTTON CURRY 

There is a certain glamour about Anglo-Indian cuisine with its quaint names like Railway Lamb Curry, Dak Bungalow Curry, Grandma’s Country Captain Chicken, etc. The names of these dishes, especially the ‘Railway Lamb Curry conjures up scenes of leisurely travel by train in the early 1900s  -  of tables covered with snow white table cloths laid with gleaming china and cutlery, of turbaned waiters and bearers serving this tasty slightly tangy Curry dish with Rolls and Crusty White Bread to the Aristocratic British and Indian Travelers in Railway Dining and Refreshment Rooms and in First Class Cabin Cars on long distance trains. 

This recipe is featured in my Cookery Books and on my website. 

RAILWAY 

RAILWAY LAMB / MUTTON CURRY- As its very name suggests, this very popular and tasty dish was prepared and served in Railway Refreshment Rooms and only in First Class Cabins on long distance trains, with Bread or Dinner Rolls. The curry was not too spicy keeping in mind the delicate palates of the British. It was prepared with tender pieces of lamb or mutton, potatoes and other Indian condiments along with the addition of either vinegar, tamarind juice. The dish was left to simmer on low heat for more than an hour, so as to absorb all the flavours making it truly a dish fit for a connoisseur! It was also popular with the Anglo-Indian Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation ensured that the curry would last for quite a few days and was an ideal accompaniment with rice as well.

RECIPE FOR RAILWAY MUTTON CURRY 

Serves 6

1 kg mutton or lamb cut into medium size pieces

2 potatoes boiled, peeled and quartered

2 big onions sliced

6 to 8 peppercorns

2 pieces of cinnamon bark about 1 inch each

2 or 3 cloves

4 dry red chilies broken into bits

2 teaspoons mild chillie powder

1 teaspoon coriander powder

1 teaspoon cumin powder

2 teaspoons ginger and garlic paste

Salt to taste

2 or 3 tablespoons oil

2 tablespoons vinegar or ½ cup of tamarind juice (extracted from a marble size ball of tamarind and water )

3 tablespoons coconut milk

Parboil the Mutton or lamb with a pinch of turmeric and salt in a little water till tender.

Heat oil in a pan and fry the onions, red chillies, pepper corns and spices till golden brown.

Add the ginger garlic paste and fry for a few minutes to take away the raw taste. 

Add the chopped tomatoes and fry well. 

Meanwhile make a paste of the chillie powder, coriander powder and cumin powder with a little water. Add this paste and fry well till the oil separates from the mixture 

Add the precooked meat and mix well.  Fry for a few minutes.

Add a cup or so of water and cook on medium heat for a few minutes. 

Now add the vinegar / Tamarind juice and potatoes and mix well.

Keep frying till the gravy is thick and dark brown. Pour the coconut milk and simmer for a few more minutes then remove from heat. 

Serve with Bread or Dinner rolls, mash potatoes or steamed vegetables