Railway Mutton Curry

The origins of this recipe can be traced to the British Raj in Calcutta when the Britishers enjoyed this mutton curry albeit in a less spicy version This is a Sanjeev Kapoor exclusive recipe.

New Update
Railway Mutton Curry

Main Ingredients Marinade, Mutton
Cuisine Bengali,Indian
Course Main Course Mutton
Prep Time 3.30-4 hour
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Railway Mutton Curry

  • Marinade
  • 500 grams Mutton cut into 2 inch pieces on the bone
  • 1/2 teaspoon Tata Sampann Turmeric Powder
  • 1 teaspoon Red chilli powder
  • to taste Salt
  • 1 1/2 teaspoons Ginger paste
  • 1 1/2 teaspoons Garlic paste
  • 2 teaspoons Mustard oil
  • 1/4 cup Yogurt whisked
  • Paste
  • 1 teaspoon Fennel seeds
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Black peppercorns
  • 2 Dried red chillies
  • 1 inch Ginger roughly chopped
  • 4-5 Garlic cloves
  • 1 teaspoon Coriander powder
  • 2 teaspoons Mustard oil
  • 1/2 teaspoon Red chilli powder
  • Gravy
  • 3 tablespoons Mustard oil
  • 2 Bay leaves
  • 1 Large onion finely chopped
  • to taste Salt
  • 1/2 teaspoon Sugar
  • 4-5 Green cardamoms
  • 1 inch Cinnamon
  • 4-5 Cloves
  • 2 Large potatoes quartered
  • 2 teaspoons Ginger paste
  • 2 teaspoons Garlic paste
  • 3 Medium tomatoes pureed
  • 1/4 cup Yogurt
  • a pinch teaspoon Nutmeg powder
  • for garnish Fresh coriander sprigs
  • to serve Jeera rice


  1. Take mutton pieces in a bowl, add Tata Sampann Turmeric Powder, red chilli powder, salt, ginger paste, garlic paste, mustard oil and yogurt and mix well. Keep aside to marinate for at least 3 hours.
  2. To make the paste, heat a non-stick pan, add fennel seeds, cumin seeds, black peppercorns and broken red chillies, mix and dry roast till fragrant.
  3. Put ginger and garlic cloves in a blender jar, add the roasted spices, coriander powder, mustard oil, red chilli powder and a little water and blend to a fine paste.
  4. To make gravy, heat mustard oil in a pressure cooker till it smokes. Add bay leaves and onion, mix and sauté. Add a little salt and sugar, mix well and continue to saute.
  5. Meanwhile, heat the same non-stick pan, add green cardamoms, cinnamon and cloves and dry roast till fragrant. Transfer into a blender jar and blend coarsely. Put this into the cooker, mix well and saute till onion turns golden.
  6. Add potatoes, mix well and saute for 4-6 minutes. Add ginger paste and garlic paste, mix and sauté for 1-2 minutes.
  7. Add tomato puree, mix well. Add a little salt, mix well and saute till the oil separates and the mixture thickens slightly.
  8. Whisk the yogurt till smooth. Reduce heat and add yogurt to the cooker, mix well and cook for 4-5 minutes.
  9. Add the marinated mutton and mix well. Add the spice paste and mix well. Cook for 3-4 minutes. Add nutmeg powder and mix well. Place the lid on and cook under pressure for 4-5 whistles. Turn off the heat and allow the pressure to settle completely.
  10. Open the lid and transfer the curry into a serving bowl. Garnish with coriander sprig and serve hot with steamed Jeera Rice.