Slow Cooker Railway Mutton Curry

Railway Mutton Curry was a dish developed during the British Raj by the Indian Railways cooks. Marinated overnight and then Cooked in mustard oil, I simmer my version for 6 hours in a slow cooker making the flavours intense and delightful without being overly spicy.

Old dishes with a bit of history always fascinate me, especially the ones connected with Railways in someway. Whether it is the station walle aloo or Ambur Biryani or this Railway Mutton Curry. There is a charm about these recipes that one cannot ignore.

I had first eaten this Railway Mutton Curry years ago at a friend’s house and I have been making a version of it since then. It was quick, easy and so delicious. The traditional recipe is made in the pressure cooker (at least that is what my friend used to make). But I like my mutton slow cooked and simmered, with flavours getting intense and the meat falling off the bone.

But slow cooking mutton on the gas stove is time-consuming, needs constant attention and stirring. And I often wondered how to achieve the same flavours without the effort. Yes, I have said it before on an everyday basis, I am a quick and lazy cook. So enter, slow cooker and voila we have a beautiful solution.

I now, make the masala and do all the sauteing on the stove top and then move the curry to the slow cooker. Forget it for about 6 hours and the result is a most beautiful and delicious mutton curry. It is perfect to be eaten with roti, paranthas, bread or steamed rice. But my favourite way to eat it is with ghee rice along with some onions on the side and a generous squeeze of lemon. It makes for the perfect comfort meal.

I don’t have a slow cooker, what to do

If you don’t have a slow cooker worry not. You can still make this curry! One of the simplest ways would be to put it in the pressure cooker. Keep it on full heat till one whistle and then cook it for another 12-15 minutes.

If you have some time on hand, another way to do it is to cook on the stove top on low heat. It will take about 3-4 hours for your mutton to cook. I know it is a lot of effort but god, it is every bit worth it.

If you make this, share a picture with me on Twitter, Instagram or Facebook? I would love to hear what you have to say about it!

Slow Cooker Railway Mutton Curry

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Prep Time 15 mins

Cook Time 40 mins

Total Time 1 hr 1 min

Course Main Course, Main Dish

Cuisine Indian

Servings 8 servings

Ingredients

  

1x2x3x

For the mutton and marination

• 1 kg mutton
• 2 tsp ginger-garlic paste
• 2 tsp mustard oil
• 2 tbsp curd
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp turmeric powder
• Salt to taste

To be ground into dry masala

• 1 tsp fennel seeds Saunf
• 1 tbsp coriander seeds dhania
• 1 teaspoon cumin seeds Jeera
• 10-12 Whole Black Peppercorns

For the gravy

• 2 large onion thinly sliced
• 4 medium potato peeled and halved
• 4 large tomato pureed
• 2 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 2 tsp Kashmiri red chilli powder
• 2 green chilli slit lengthwise
• 2-3 bay leaf tej patta
• 3 Cardamom Pods Elaichi
• 2 black cardamom Badi Elaichi
• 1 inch cinnamon stick Dalchini
• 4 cloves Laung
• 1/2 cup mustard oil yes, don't faint
• 1/2 teaspoon garam masala powder.
• 2 tsp ghee optional but highly recomended
• Salt to taste

Instructions

 

• Marinate the Mutton with ginger garlic paste, yogurt, turmeric powder, mustard oil, red chilli powder, salt and leave it overnight in the refrigerator.
• Dry roast the spices to be ground in powder. Namely fennel seeds, black peppercorn, coriander and cumin seeds and grind them to a fine powder using a mixer.
• Peel the potatoes and cut them into half. Lightly fry the potatoes till they are slight golden brown in colour. Remove and keep aside
• In a heavy bottom kadhai or pan, Heat the mustard oil. Once the oil is hot, add the whole spices and sautee for 2-3 minutes till the spices are fragrant.
• Add the ginger and garlic pastes and sauté till further for couple of minutes till the raw smell is gone.
• Add the sliced onions along with a pinch of salt and sauté till they turn golden brown. Keep stirring this frequently and do it on a slow flame to get uniform browning.
• Add the tomato puree, green chilli, turmeric powder, redchili powder along with the prepared masala powder. Saute till oil leaves the sides. Again do this on low flame and keep stirring, patience really is the key here.
• Add the marinated mutton and let it cook on medium heat till the meat has realesed it's juices and has and oil layer on the top.
• At this point, add the fried potatoes and water. If you are using a slow cooker, add the whole thing to the slow cooker and let it cook on low heat for 6 hours. It is pretty much all right on it's own but you can stir it in between a couple of times if you are around.
• If you are using a pressure cooker, cook on high for one whistle and then reduce the flame and cook further for 12-15 minutes. Let the pressure release completely before you open the cooker.
• If you are cooking on stove top, cook on low heat for 3-4 hours. Make sure you stir it every 5-6 minutes so that it doesn't stick to the bottom.
• Once the curry is ready and mutton cooked, add the garam masalas powder and ghee. Cover the curry and let it absorb the flavours before serving

Tried this recipe?Let us know how it was!