If you enjoy a good lamb curry, try this railway lamb curry!
Railway lamb curry is a lot like a traditional British stew.
The original curry was served in the first class cars of the Indian railways and stems back to the British Raj.
The story goes that a British officer ordered a curry, found it to be too spicy and asked for the curry to be milder. The chef added some yoghurt and coconut milk to the sauce to cool it down and the officer loved it.
Over time, railway lamb curry became much milder with only a little chilli powder added. You could always add more to taste.
Most of our curry house style curries were developed here in the UK for the British palate. This famous curry was developed for the British as well but most definitely has its origin in India.
When I cook railway lamb curry at home, I do it slightly differently to this method. I simmer the meat (usually a lot more of it) separately for about an hour until tender.
Then I add the amount of cooked meat required and some of the cooking stock to the curry to finish. I do this because I cook a lot of lamb curries so it is great to have pre-cooked meat and stock available for when I need it.
Both the stock and cooked meat freeze really well.
The cooked meat and stock can then be used in lamb curries from mild to fiery hot.
Heat the oil and add the aromatics.
Stir in the garlic and ginger paste and fry for about 30 seconds.
Add the onions and fry until soft and translucent. Then add the spices.
In goes the meat. Add just enough water to cover and simmer until tender.
Stir in the chopped tomatoes.
Add the cubed potatoes. Simmer in the stock until tender.
Add the tamarind and then taste. Add more if you prefer.
Cool the curry down with some coconut milk. Some people also add a little yoghurt.
The curry can be thin or thick. You decide and then simmer down to your preferred consistency.
All done! Delicious. Enjoy.
Authentic Railway Lamb (Mutton) Curry
Ingredients
- 1 kilo (2 lbs) mutton should cut into bite sized pieces on the bone
- 5 tbsp (1/4 cup) mustard oil
- 5 cardamom pods – bruised
- 3 dried Kashmiri chillies
- 4 cloves
- 1 x 2.5cm (1 inch) cinnamon stick
- 20 fresh or frozen curry leaves
- 2 medium red onions – finely chopped
- 2 tablespoons ginger and garlic paste
- ½ tsp Kashmiri chilli powder
- ½ tsp turmeric
- 1 tbsp ground coriander
- 1 tbsp cumin
- 300g chopped tomatoes
- 3 green chillies – finely chopped
- 3 potatoes – peeled and quartered
- 1 generous tsp tamarind concentrate
- 200ml thick coconut milk
- 1 teaspoon dried fenugreek leaves
- Salt to taste
Instructions
- Heat the mustard oil in a large saucepan. When visibly hot, add the cardamom pods, Kashmiri chillies, cloves and cinnamon stick and let these whole spices infuse into the oil for about 30 seconds.
- Add the curry leaves and let them fry with the spices for another 30 seconds before adding the chopped onions.
- Fry the onions for about five minutes until soft and translucent and the stir in the garlic and ginger paste and continue frying for a further 30 seconds.
- Now add the ground spices and chopped tomatoes, stir well and add the chopped chillies. This is your base for the curry.
- Stir in the cubed meat and add just enough water to cover and simmer for 40 minutes or until fork tender.
- When your meat is almost cooked to perfection, add the potatoes to the simmering meat and cook them with the meat until they are tender.
- This curry can be either really soupy or thick, depending on what you prefer. So reduce the stock down until you are happy.
- Stir in the tamarind concentrate and coconut milk. You’re almost done now.
- To finish, add the kasoori methi by rubbing it between your fingers into the sauce. Season with salt to taste and garnish with some chopped coriander if you like.
This sounds gorgeous.I’m actually considering making this.Thank you for sharing.
Thank you Mohan. I hope you enjoy the recipe.
Dan
Excellent recipe with an intriguing history behind the dish. I made it in a slow cooker instead – though I went through most the recipe stages in the prescribed way. I deviated by dusting the meat with flower and then browning it off first rather than cooking it with the onion and ground spices. This gives a slow cooked curry a deeper flavour, the meat a better colour and thickens the sauce. I also added the coconut milk in when I put all the cooked ingredients into the slow cooker. Sometimes coconut milk can spit because it does not like a high temperature, however in the lower temperature of a slow cooker this is not a problem. I left it to cook for about 6 hours.
Hi John
Sounds like you did a great job with it. I don’t have a slow cooker anymore. Mine broke! I would love to try your version though. Might need to pick up a new one.
Thanks,
Dan
Hi, Looks yummy. I will surely make it. Thanks. Only question – how long do you cook once tamarind and coconut milk is added ?
Thank you Khushrow. I usually just add both at the end. They don’t need to cook long but longer cooking times won’t hurt either. 🙂 Please note that coconut milk can separate though if cooked too long on a high temp.
Dan
Absolutely beautiful wonderful and delicious in taste
Thank you very much Kieran.
Dan