A Taste of India at Home: Railway Curry

In celebration of the launch of our 25th anniversary tour to India, this curry dish was once cooked by Indian chefs who worked on the railway lines in the 1900s. Need a meat free option? Why not substitute for jackfruit, sweet potato or tofu, or get creative with your own ideas.

SERVES 4

YOU WILL NEED

• 8 garlic cloves, crushed
• Ginger, thumb-size, finely grated
• 2 tsp turmeric
• 800g leg of lamb, cut into bite-sized chunks
• 3 tbsp vegetable oil
• 10-12 curry leaves
• 1 onion, chopped finely
• 450ml lamb stock
• 1 medium potato, peeled and cut into chunks
• 250ml coconut milk
• 2 tsp tamarind paste
• Rice or roti, to serve

      For the spice mix:

• 1 tbsp coriander seeds
• 2 tsp fennel seeds
• 1 tsp cumin seeds
• 6-7 dried Kashmiri chillies, stalks removed

METHOD

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

2. Toast the spice mix in a dry frying pan for 10-12 mins on a low heat, stirring occasionally, until the aromas are released. Remove from the pan 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 colour, add the lamb and fry for 10 mins. Add the spice mix and turn the heat up slightly. Stir continuously for up to 5 mins. Add the stock, then season to taste. Bring to the boil, turn down to a simmer. Put the lid on and cook for 40 mins. Stir halfway through cooking.

4. Add the potato chunks and cook for a further 15 mins. Pour in the coconut milk along with the tamarind paste and simmer for 10 mins with the lid off to reduce. Serve warm and enjoy with rice or roti.