A friend at work today was telling me how much she enjoyed Railway lamb curry at a local restaurant. She also told me there was a bit of a story that came with it. So I googled it and found it on a few websites, all with the same recipe. Until today I'd never heard of it. Anyone tried it or know if most of the recipes are authentic? I'm also wondering if the restaurant will stick with the true recipe or not. Maybe there's a restaurant version that is completely different like most curries they make.

Railway Lamb / Mutton Curry

Railway Lamb / Mutton Curry is a direct throw back to the days of the British Raj, when traveling by train was considered aristocratic. This very popular and slightly spicy dish was served in Railway Refreshment Rooms and on long distance trains, with Bread or Dinner Rolls. The curry was not too spicy keeping in mind the delicate palates of the British. It was also popular with the Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation would ensure that the curry would last for quite a few days and was an ideal accompaniment with rice as well. The recipe for this dish is sure to bring back some happy memories.

RAILWAY LAMB CURRY

Serves 6 Preparation Time 45 minutes

? kg mutton or lamb cut into medium size pieces

6 peppercorns

2 big onions sliced

2 pieces cinnamon

2 cloves

2 cardamoms

8 to 10 curry leaves

4 red chilies broken into bits

1teaspoon chilly powder

1teaspoon ginger garlic paste

Salt to taste

2 tablespoons oil

2 tablespoons vinegar or ? cup of tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown. Add the meat and mix well. Fry for a few minutes. Add the vinegar / Tamarind juice and sufficient water and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown.

I just typed a whole answer and it disappeared!

It is very difficult to say whether this recipe is authentic or not, unless someone has a cooker book from that period and can check. Restaurants often make claims, some true, some not. There can?t be one Railway curry for a start, Indian food varies so much from state to state and it is a big country. I cannot answer for the food during British Raj but Indian railways does serve reasonable food on most long distance routes these days. The order is taken as you board and then your tray of food/tea/snacks is delivered to your seat at an appropriate time. There are usually vegetarian and non-vegetarian options to choose from. It can be chicken or mutton curry/preparations, dals, vegetables, rice, yoghurt, chapatties and a small dessert, they are pretty reasonable to taste.

I have never tried any meat curry with tamarind, it is worth a try. I hate it when the lamb is chewy in a lamb curry, i prefer it soft, almost like braised. I wonder if we can slowy boil the lamb pieces first before adding it to the curry?

Thank you for your replies. I've been looking online and it seems quite a few restaurants have this curry on the menu.

I guess many south Indians and Sri-Lankans curries will use tamarind, not tomatoes, as tomatoes will be expensive there.

I would agree with Mamta, the curry leaves and tamarind suggest south Indian, and I would suggest west coast, but having it on an Indian restaurant menu can't really be used as evidence for the defense or prosecution, after all, they are on the menu in name only (in the UK, at least), and why would a 'railway' dish be served in a restaurant. Also in the same vain is chicken curry captain, and chicken 65.