A rich, comforting dish that carries the flavors of Indian railways and colonial history. This First Class Railway Curry is more than just a recipe—it’s a culinary journey through time.
The Story Behind the Curry
The First Class Railway Curry, also known as Railway Mutton Curry, is said to have originated during British colonial rule in India. It was famously served in the dining cars of long-distance trains, where British officers and elite travelers wanted to experience Indian cuisine—but without the intense heat of traditional curries.
To suit their palates, Indian railway cooks developed a milder version of the classic mutton curry. Coconut milk was added to balance the spices, and a splash of vinegar—originally used as a preservative for long train journeys—contributed a subtle tang that enhanced the depth of flavor.
This fusion of British and Indian culinary influences led to a dish that’s rich, aromatic, and steeped in history. My version uses beef but you may swap it for mutton or even chicken.
Ingredients for First Class Railway Curry
- 60ml mustard oil (substitute: unrefined rapeseed oil)
- Whole spices: 1 cinnamon stick, 6 cloves, 5 green cardamom, 4 Kashmiri red chilies, 2 bay leaves)
- For the paste: 1 big brown onion, 6 cloves garlic, 1 Tbsp chopped ginger)
- 2 tomatoes (chopped)
- Ground spices: 1 tsp turmeric powder, 1½ tsp coriander powder, 1½ cumin powder)
- 2 tsp salt
- 1 kg beef with bones (or lamb)
- 350g (4 medium) potatoes (quartered)
- 2 Tbsp apple cider vinegar
- 400ml coconut milk
Cooking Instructions
Regular pot (see below for Instant pot)
- Make a smooth paste of onion, garlic and ginger in a blender.
- Heat the oil in a pot on medium heat and add the whole spices. Once the spices are aromatic, add the prepared paste, along with the tomatoes, ground spices and salt. Saute (bhoonify) until oil appears on the surface and the mixture turns light brown. You will need to add splashes of water from time to time to avoid burning. Keep stirring.
- Add the meat and saute it for about 5 minutes, stirring often.
- Add 700ml of water and cover with a lid. Cook for about an hour of 90 minutes (depending on the toughness of the meat), until the meat is cooked but not fall apart tender.
- Add the potatoes, cover again with the lid and let it cook until they’re tender.
- Add the vinegar and the coconut milk. Let it simmer for 5 minutes then turn off heat.
Frequently Asked Questions
Can I use an instant pot to make this curry?
Yes. It will reduce the cooking time by half. You will need to reduce the amount of water by about 25% if you’re using an instant pot. I’ve included the instructions for instant pot also in the recipe below.
What makes this curry “First Class”?
It was served in the first-class compartments of British-era Indian trains—specially designed for British officers, featuring a milder spice profile and elegant presentation.
Can I use chicken or mutton instead of beef?
Yes. You can substitute beef with mutton or chicken for a quicker version. Reduce the cooking time to about 30–35 minutes if you’re using chicken depending on the cut. I’ve used beef for this recipe.
How spicy is this curry?
This curry is designed to be mild to medium, thanks to coconut milk. It doesn’t have any chili powder but whole chilies that give it the aroma but still keep it mildly spicy. I used Kashmiri red chilies which are milder. You can adjust the amount of whole chilies or add chili powder to suit your taste.
Is this curry freezer-friendly?
Absolutely! Skip the potatoes because they won’t keep the texture when frozen. You can add them when you reheat the curry and cook it for 20-30 minutes.
If freezing, cool the curry completely before storing it in an airtight container. It keeps well in the freezer for up to 3 months.
Add This Historic Dish to Your Eid Celebration
This Eid, let your menu tell a story. The First Class Railway Mutton Curry is not only delicious—it’s a tribute to history, flavor, and the creativity of Indian cooks. Whether you’re hosting guests or enjoying a quiet meal at home, this dish will bring warmth and tradition to your table.
Get more Eid inspiration and heritage recipes at indischwindisch.com. Don’t forget to follow me on Instagram for new recipes, cooking videos, and food stories!
First Class Railway Curry
Ingredients
Method
- Make a smooth paste of onion, garlic and ginger in a blender.
- Heat the oil in a pot on medium heat and add the whole spices. Once the spices are aromatic, add the prepared paste, along with the tomatoes, ground spices and salt. Saute (bhoonify) until oil appears on the surface and the mixture turns light brown. You will need to add splashes of water from time to time to avoid burning. Keep stirring.For an instant pot, you need to do this step on saute mode.
- Add the meat and saute it for about 5 minutes, stirring often.
- Add 700ml of water and cover with a lid. Cook for about an hour of 90 minutes (depending on the toughness of the meat), until the meat is cooked but not fall apart tender.If using an instant pot, reduce the amount of water to 200ml and cook for 30-40 minutes (depending on the toughness of you meat) on high pressure mode.
- Add the potatoes, cover again with the lid and let it cook until they're tender.For instant pot, cook on high pressure for 5-7 minutes.
- Add the vinegar and the coconut milk. Let it simmer for 5 minutes. You can adjust the consistency of the curry to your liking by adding more water or cooking it a bit longer to thicken it. Taste for seasoning and add more salt if needed then turn off heat.
Notes
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