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Traditional Railway Curry
Indian Recipes

Traditional Railway Curry

Curry4

This milder version of a traditional mutton curry is crafted to be less spicy and more suitable for British tastes. The Railway Curry, originally developed by chefs on the Indian Railways during the British colonial era, was made to cater to British preferences.

The addition of coconut milk softens the spiciness, making it more enjoyable for those not accustomed to intense Indian flavours. Today, Railway Curry remains popular in India and worldwide, showcasing the ingenuity of Indian chefs in adapting their cuisine to different palates.

Method

30m2h
  1. Marinate the lamb: In a bowl, combine the lamb, garlic, ginger, tomato paste, cumin, coriander, turmeric, chili powder, garam masala, and salt. Mix well and marinate for at least 30 minutes, or preferably overnight.
  2. Fry the onions: Heat oil in a large pot over medium heat. Add the chopped onions and fry until they turn golden brown.
  3. Add the lamb: Add the marinated lamb to the pot and cook until it browns on all sides.
  4. Add the spices: Add the remaining spices (cumin, coriander, turmeric, chili powder, and garam masala) and cook for a few minutes, stirring constantly.
  5. Add the coconut milk and water: Pour in the coconut milk and water, bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the lamb is tender.
  6. Serve: Serve the Railway Curry hot with rice, naan bread, or roti.

Ingredients

  • 3ml Garam Masala
  • 2 cloves Garlic minced
  • 120ml Water
  • Salt to taste
  • 1 kg Lamb cut into cubes
  • 1 Onion chopped large
  • 5ml Coriander ground
  • 1 Ginger grated

Notes

You can use a pressure cooker to shorten the cooking time. For a richer flavour, add a tablespoon of ghee or butter towards the end of cooking. Adjust the amount of chili powder to your desired level of spiciness. You can also add other vegetables like potatoes or carrots to the curry.

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