#masterclass - This mutton curry has a unique name as it was one of the dishes served to the first-class passengers of the Frontier Mail during the colonial period. Both Indian & English spices were used in the preparation of this delicacy.

So it is actually a toned-down version of the typical Indian mutton curry, as some coconut milk or yoghurt were added to suit the British palate. It was then served either with rice, bread or dinner rolls. There are many variations to this unique recipe, depending on the train routes.

Coconut milk and tamarind juice were used by the Southern railway, the Northern railways used vinegar instead and the Eastern railways used potatoes and mustard oil as the medium of cooking. The tempering also differed accordingly. However, I have made use of potatoes, both coconut milk and yoghurt, omitting the tamarind.