Railway Lamb Curry Recipes

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AUTHENTIC RAILWAY LAMB (MUTTON) CURRY



Authentic Railway Lamb (Mutton) Curry image

Time 1h15m

Number Of Ingredients 20

1 kilo (2 lbs) lamb or mutton shoulder or leg 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

Steps:

  • 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.

RAILWAY LAMB CURRY



Railway lamb curry image

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

Provided by Maunika Gowardhan

Categories     Dinner, Main course

Time 2h20m

Number Of Ingredients 16

8 garlic cloves , crushed
thumb-sized piece ginger , finely grated
2 tsp turmeric
800g leg of lamb on the bone, cut into bite-sized pieces
3 tbsp vegetable oil
10-12 curry leaves
1 onion , finely chopped
450ml lamb stock
1 medium potato , peeled and cut into chunks
250ml coconut milk
2 tsp tamarind paste
rice or roti, to serve
1 tbsp coriander seeds
2 tsp fennel seeds
1 tsp cumin seeds
6-7 dried Kashmiri chillies (or mild dried red chillies), stalks removed

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 646 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium

LAMB CURRY



Lamb Curry image

We eat this a lot, sometimes using beef or chicken, and find this an easy dish when we want a quick curry fix. You can add a couple of peeled, diced pootatoes and about 2 cups of water for the final 30 minutes of cooking.

Provided by JustJanS

Categories     Curries

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 kg boned and diced lamb shoulder
2 tablespoons oil
3 large onions, chopped
3 garlic cloves, chopped
1 tablespoon finely chopped fresh ginger
2 tablespoons curry powder
3 teaspoons salt
2 tablespoons vinegar or 2 tablespoons lemon juice
3 large ripe tomatoes
2 fresh red chilies or 2 green chilies
2 tablespoons chopped of fresh mint
1 teaspoon garam masala
1 tablespoon chopped fresh coriander or 1 tablespoon mint

Steps:

  • Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
  • Add the curry powder, salt and vinegar and stir thoroughly.
  • Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
  • Add the tomatoes, chillies and mint.
  • Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
  • Add the garam masala and chopped coriander in the last 5 minutes of cooking.
  • *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.

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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 Freezable Ingredients 8 garlic cloves , crushed thumb-sized piece ginger , finely grated 2 tsp turmeric 800g leg of lamb on the bone, cut into bite-sized pieces 3 tbsp vegetable oil
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