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Railway Mutton Curry Recipe

Slow Cooker Railway Mutton Curry

Prep Time 15 mins
Cook Time 40 mins
Total Time 1 hr 1 min
Course Main Course, Main Dish
Cuisine Indian
Servings 8 servings


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


  • 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!