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Railway Station Lamb Curry 

Railway Station Lamb Curry 

This is an infusion of North and South Indian flavours culminating in a rich flavoured meat dish.


bar Railway Station Lamb Curry 
Rumour has it that during the days of colonial rule, a British Army Officer travelling on a train in India was lured by the aromas of spice in the pantry car where the chef was preparing a mutton dish piquant and hot which is now a staple in first class carriages.

Picture by Manju Malhi

 
Serves 4
 
Ingredients:

1 tsp peeled and grated root ginger
3-4 garlic cloves, crushed
1/4 tsp salt
500g lamb on or off the bone, cut into 4cm pieces
3 tbsp sunflower oil
5cm piece cinnamon or cassia bark
2 green cardamoms
2 cloves
8-10 curry leaves
2 onions, sliced
1 tsp Kashmiri chilli powder or smoked paprika
2 tsp tomato puree

   
Method:  

Place the ginger, garlic and salt in a bowl and add the meat. Mix well and set aside.
Heat a pan on a medium heat and add the oil. Tip in the cinnamon or cassia bark, cardamoms, cloves and curry leaves and stir for a minute until you can smell the aromas. Add the onions and fry for 7-9 until the onions turn golden brown. Stir the lamb into the saucepan and cook for about 25-30 minutes over a medium to low heat. Add a couple of tablespoons of water if the mixture becomes too dry. Add the chilli powder or paprika followed by the tomato puree and simmer for 15 minutes further until the meat is tender. Serve hot.

 

(c) 2012

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