Railway lamb curry served in a bowl

Railway lamb curry

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(8 ratings)

Prep: 35 mins Cook: 1 hr, 45 mins plus at least 1 hr marinating

Easy

Serves 4

Try this spicy lamb curry, so named as it was once cooked by the chefs working on the Indian railways in the 1900s. Lamb on the bone gives loads of flavour

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal646
  • fat47g
  • saturates22g
  • carbs15g
  • sugars5g
  • fibre3g
  • protein39g
  • salt0.3g
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Ingredients

  • 8 garlic cloves, crushed
  • thumb-sized piece ginger, finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 800g leg of lamb on the bone, cut into bite-sized pieces
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 3 tbsp vegetable oil
  • 10-12 curry leaves
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 450ml lamb stock
  • 1 medium potato, peeled and cut into chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 250ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 tsp tamarind paste
  • rice or roti, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

For the spice mix

  • 1 tbsp coriander seeds
  • 2 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tsp cumin seeds
  • 6-7 dried Kashmiri chillies (or mild dried red chillies), stalks removed

Method

  1. Mix the garlic, ginger, turmeric and lamb together in a large mixing bowl, then leave the lamb to marinate in the fridge for 1 hr or preferably overnight.

  2. Toast the spice mix ingredients in a dry frying pan for 12 mins over a low heat, stirring occasionally, until they release their aroma. Leave to cool, then grind to a fine powder using a spice grinder or pestle and mortar. Set aside.

  3. Heat the oil over a medium heat in a heavy-based, large saucepan. Add the curry leaves and onions, and fry for 15-17 mins, stirring well. As the onions begin to change colour, add the lamb and fry for 10 mins. Add the spice powder and turn the heat up slightly. Stir continuously for 5 mins. Pour in the stock and season to taste. Bring to the boil, then turn down to a simmer. Put the lid on and cook for 40 mins. Stir halfway through cooking.

  4. Tip in the potato and continue cooking for 15 mins. Add the coconut milk along with the tamarind paste and simmer for 10 mins with the lid off to reduce. Serve warm with rice or roti.  

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Comments, questions and tips

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samatheee's picture
samatheee
18th Oct, 2019
4.05
Flavour was good however I found when I took the lid of the pan for the last 10 minutes there was still a lot of liquid and 10 minutes wasn’t long enough to reduce it.
Caxton123
20th Sep, 2019
2.05
I used quality lamb from my local farm shop and followed the recipe to the letter. I was very disappointed with the result. The only nice thing about this curry was the lamb. I felt that the curry sauce lacked any real depth of flavour.
sarahjbayley
11th Sep, 2019
5.05
Curry heaven! Not too complicated and well worth a little grinding and stirring.
Nin
9th Sep, 2019
5.05
Bit of a faff, but totally worth it for the depths of flavour! We'll definitely make it again when we have the time (you need to put aside most of the day to make it). We used a couple of small (pretty hot) dried chillis instead of the 6-7 mild ones as that's what we had at home and they worked well. A delicious curry.
dinkydoona
5th Sep, 2019
2.05
Followed the recipe exactly and it was flavourless, wont be making again.
wooz
31st Aug, 2019
5.05
This was great, a bit different from the curries I normally make. It took a bit of preparation and I didn't get going soon enough, but next time I'll do it all the day before - I'm sure it will improve with keeping for a day.
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