Learn how to make authentic style spicy Railway Mutton Curry recipe from our chef Smita Deo on Ruchkar Mejwani.

Ingredients:

1 kg Mutton Shoulder or Back Leg

Marination:
2 tsp ginger and garlic paste each
2 tbsp mustard oil
2 tsp vinegar
Salt
2 tsp Kashmiri chilli powder
1 tsp turmeric powder

Whole Garam Masala:
2 black cardamoms, 6 green cardamoms, 2”cinnamon, 8 cloves, 4 bay leaves, 3 strands mace, 8 dry chillies

Special Masala Paste:
2 tbsp coriander seeds
2 tsp cumin seeds
2 tsp fennel seeds
15 peppercorns
8 dry red chillies
8 cloves garlic
2” ginger
2 tsp Kashmiri mirch powder
1 tsp sugar

For Gravy:
3 large onions slice
2 tomatoes pureed
2 large potatoes chopped into quarters
1 tbsp ginger and garlic paste each
1½ cups water
1 tsp garam masala
5 green chillies
4 tbsp mustard oil

Method:

- Marinate the mutton with 2 tsp ginger garlic paste each. 2 tsp mustard oil, 1 tsp vinegar, salt, 2 tsp Kashmiri chilli powder and turmeric powder
- Heat a small pan and add the coriander, cumin, fennel seeds, red chillies and the peppercorns and roast till it leaves its aroma. Then add these spices with 8 pods of garlic, 2” ginger, 2 tsp Kashmiri chilli powder and 1 tbsp mustard oil and make a fine paste. Add ½ tsp of sugar to the paste
- In a pressure cooker add 3 tbsp of mustard oil till it smokes and fry the potatoes till golden and remove and leave it aside
- In the same oil add the whole garam masalas and once you get the fragrance add the ginger and garlic paste and fry for a minute.
- Add the sliced onions and sprinkle some salt and brown the onions
- Add the tomatoes and fry till the raw smell goes away. Add the mutton and fry till it turns light brown for about 20 minutes
- Now add the masala paste and fry further for 5-6 minutes
- Add the potatoes and 1 ½ cup of water and cook the mutton
- Open the lid of the cooker and add 3-4 green chillies slit and 1 tsp garam masala powder and close the lid and let it rest for about an hour
- Serve with steaming hot rice