‘Railway lamb curry’

Railway lamb curry.
A beautiful historical dish created for the first class dining carriages from the British Raj ruling days of India. A dish that was created as the British couldn’t handle spiced food in Indian so this dish was invented and made like a stew.
A really thick flavoured gravy which had several layers each providing another level of flavour.
A slow cooked dish which suited the mood this afternoon.
A new dish for me although I’ve eaten it out on several occasions and I’m very proud of it, to the point my eldest went back for seconds.

Whilst I have many versions of this recipe the one I’ve made today is taken from Nisha Katona’s new cook book – The Curry Bible.

Ingredients-

3 tbsp vegetable oil

5cm cinnamon stick

1 black cardamom pod

4 green cardamom pods

2 star anise

2 white onions, finely diced

8cm piece of fresh root ginger (30g), peeled and grated

9 garlic cloves, peeled and minced

1½ tsp salt

6oog lamb leg, cut into 3cm pieces

1 tbsp ground coriander

I tsp ground cumin

1 tsp ground turmeric

½ tsp sweet paprika

4 medium potatoes, peeled and halved

2 carrots, peeled and chopped into 3 to 4cm chunks

250ml coconut milk

1 tsp tamarind concentrate

1 tsp sugar

2 tbsp chopped fresh coriander (stalks and leaves)

½ tsp freshly ground black pepper

Method –

Heat the vegetable oil in a heavy based pan. Once hot add your whole spices – cinnamon stick, black cardamom, green cardamoms & star anise and allow them to infuse in the oil for 60 seconds or so.

Once the kitchen smells nice and aromatic, add the chopped onions, garlic, ginger and salt. Give the pan a good mix. Fry until the onions are just starting to brown which should take between 6-8 minutes.

Add the lamb. Again, mix the lamb through, fry it for about 4-5 minutes to brown the meat.

Once your happy with the growing of the lamb, add the ground spices – coriander, cumin, turmeric & paprika. Again giving the pan a good stir. Fry the spices for 2 a 3 minutes.