Railway Mutton Curry Classic (Print Version)

# Ingredients:

→ Main Ingredients

01 - Mutton (bone-in): 500 g
02 - Onion: 2 large, thinly sliced
03 - Tomato: 2 medium, chopped
04 - Ginger garlic paste: 1.5 tbsp

→ Spices and Seasonings

05 - Curry leaves: 10–12
06 - Green chili: 1–2, slit
07 - Mustard seeds: ½ tsp
08 - Fennel seeds: ½ tsp
09 - Turmeric powder: ½ tsp
10 - Red chili powder: 1 tsp
11 - Coriander powder: 1.5 tsp
12 - Garam masala: 1 tsp
13 - Black pepper powder: ½ tsp

→ Liquids

14 - Tamarind pulp: 1 tbsp (or 1 small lemon-sized soaked tamarind)
15 - Thin coconut milk: 1 cup
16 - Thick coconut milk: ½ cup

→ Other Ingredients

17 - Salt: to taste
18 - Oil: 3 tbsp
19 - Fresh coriander: for garnish

# Instructions:

01 - Heat oil in a heavy-bottomed pot. Add mustard seeds and fennel seeds, let them splutter.
02 - Add curry leaves and green chili, then sauté sliced onions until golden.
03 - Stir in ginger garlic paste and cook until fragrant.
04 - Add tomatoes and cook until soft and mushy.
05 - Mix in turmeric, red chili, coriander, and pepper powders. Cook until oil separates.
06 - Add mutton and salt, sauté for 10–15 mins on medium heat.
07 - Pour tamarind pulp and thin coconut milk. Cover and cook on low flame for 45–60 mins (or pressure cook for 3–4 whistles).
08 - Once mutton is tender, add thick coconut milk and garam masala. Simmer for 3–4 mins (avoid boiling).
09 - Adjust seasoning, garnish with coriander, and turn off the heat.

# Notes:

01 - Serve hot with steamed rice, soft dinner rolls, or jeera rice for the authentic old-school railway experience.

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