Railway Mutton (Goat) Curry

 

(Note: South Asians use “Mutton” to refer to Goat and “Lamb” to refer to Mutton. This recipe uses goat meat.)

I’ve been wanting to try Railway Mutton Curry, an Anglo-Indian dish created in India to make it milder than traditional mutton (goat) curry, ever since I read about it, but it is not on any restaurant’s menu.

It was first served on The Blue Train between Bombay and Calcutta and in the Refreshment Rooms at Victoria Terminus Station in Bombay.

It is traditionally served with dinner rolls.

• 1 yellow onion, chopped
• 6 cloves garlic
• 1 tblsp chopped ginger
• 4 tblsp ghee
• 1 cinnamon stick
• 6 cloves
• 5 green cardamom
• 4 dried red chilies
• 2 bay leaves
• 2 tomatoes, chopped
• 1 tsp turmeric powder
• 1½ tsp coriander, roasted and ground
• 1½ tsp cumin, roasted and ground 
• 2 tsp salt
• 2 lbs bone-in goat meat
• 2 medium large potatoes, cut into large chunks
• 2 tblsp of apple cider vinegar
• 1 13.5-oz can coconut milk

1. Blend onion, garlic, and ginger in a blender.
2. Heat ghee in a large pot on medium heat and add the whole spices. 
3. Once the spices are aromatic, add the onion-garlic-ginger paste, chopped tomatoes, turmeric, ground coriander, ground cumin, and salt. 
4. Sauté until oil appears on the surface and the mixture turns light brown. Add splashes of water from time to time to avoid burning. Keep stirring.
5. Sear the meat on all sides and fry it for about 5 minutes, stirring often. 
6. Add 3 cups of water, bring to a boil, and cover with a lid. Simmer for 90 minutes until the meat is cooked but not fall-apart tender.
7. Add the potatoes, cover again with the lid, and let it cook for 25 minutes.
8. Add the vinegar and the coconut milk. Let it simmer for 5 minutes then turn off heat.