Mutton curry

Mutton curry is a cherished Indian dish featuring mutton and vegetables, originating from Eastern India. It holds particular popularity in Northern India, especially in the Bengal region, but variations of this dish can be found throughout South Asia. A notable variation is the Railway Mutton Curry, which dates back to the British Raj era.

Traditionally, mutton curry was prepared in large pots over an open fire. However, modern cooking methods often employ pressure cookers or slow cookers to simplify the process. The curry is typically served with rice or Indian bread such as naan. Common ingredients include mutton, a blend of spices, yogurt, onion, chili, and tomatoes.

In Kashmir, mutton dishes are a cornerstone of Wazwan, a grand 36-course meal frequently served at weddings. Popular mutton dishes from this region include Rogan Josh, Gushtaba, and Kabab. In Odisha, mutton curry is typically made with Khasi goat meat, with versions like Mutton Kawsa and Bamboo Mutton being particularly well-known. Meanwhile, in West Bengal, Kosha Mangsho is a traditional mutton curry distinguished by its rich, thick gravy, often prepared during the festival of Kali Puja.

Railway Mutton Curry, a colonial-era dish initially served on trains, features a coconut milk base. However, there have been concerns about counterfeit versions. An investigation in England revealed that some restaurants were mislabeling dishes as lamb curry, which actually contained a mix of beef, pork, or chicken. This revelation has raised significant concerns about food authenticity and labeling practices.