Recipe – Indian Railway Lamb Curry

I love curry. I really love curry! The mix of spices and flavours, the accompaniments, all the regions of India giving you such a broad mix of curry types. What’s not to like? I came across this recipe in Good Food magazine and tweaked it to make it more family friendly as even my five year old likes a bit of curry! It’s subtle with a tremendous depth of flavour.

To serve four, you will need:

  • 550g lamb steaks, can be leg, rump or another cut
  • 4 cloves garlic, crushed
  • 1 teaspoon ground coriander
  • Half teaspoon ground cumin
  • 1 teaspoon dried red chilli flakes
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 onion, finely chopped
  • 300ml lamb stock
  • 1 medium potato, diced
  • 150ml coconut milk
  • 1 teaspoon tamarind paste
  • Rice and Roti bread to serve

Chop the lamb up into cubes and place in a medium bowl. Add the garlic, ginger and turmeric and with your hands combine well so the lamb is well coated. Cover with clingfilm and pop in the fridge for a couple of hours or ideally overnight.

Heat a good glug of oil in a large frying pan (with lid available) and fry the onions until soft. Add the curry powder and fry for another couple of minutes. Then add the lamb and fry gently for 10 minutes, stirring occasionally. Add the coriander, cumin and chilli flakes and continue to fry for another 5 minutes, stirring all the time.

Pour on the stock, season generously with salt and pepper, bringing everything to the boil. Turn down the heat, place a lid on and simmer. The heat should be low enough so you’re only just seeing a few small bubbles on top. Leave it like this for at least an hour, if not two hours (for real depth of flavour). Stir occasionally.

Tip in the potato 15 minutes from the end of the time and ensure it’s well stirred in.

When the 1-2 hours is up, remove the lid, add the coconut milk and tamarind paste and turn the heat up to a good simmer. Carry on for 10-15 minutes while the sauce thickens. During this time, cook your rice and right at the end, warm your roti (I think these are far better than naan bread). I do this under the grill but you can use a microwave for speed or in a hot dry pan for authenticity.

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