Description
This Railway Lamb Curry is perfect for milder palettes who love a good slow-cooked lamb curry. This spiced-up meat and potatoes dish is meant to impress! #lamb #potatoes #curry #Indianrecipes #slowcooking
Ingredients
~500 g (~18 oz) Stewing lamb
800g to 1 kg (28 -35 oz) Lamb shoulder
2 onions (diced)
4 tbsp ginger (minced)
4 tbsp garlic (minced)
1 red chile (chopped)
4 tbsp butter or ghee
a dash of asafetida
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp cumin seeds
5 green cardamom (crushed)
3 cloves
1/4 tsp ground cinnamon
1/2 tbsp black peppercorn
1 bay leaf
1 tsp garam masala
1/2 tsp of ground turmeric
1 tbsp ground coriander
1 tsp cayenne pepper
3 large diced tomatoes
1 tsp sea salt
1/2 tbsp tomato puree
480 ml (16 oz or 2 cups) water
2 large potatoes
chopped coriander (optional)
Instructions
- In a large pan, melt 2 tbsp of butter over medium-high heat and add the stewing lamb. Cook until brown then remove with a slotted spoon and set aside on a plate.
- Add a dash of asafoetida, fennel seeds, mustard seeds, cumin seeds, cardamom, cloves, cinnamon, black peppercorns, and 1 bay leaf to the same pan and cook over medium heat until fragrant.
- Add diced onions and cook on medium heat until soft and translucent.
- Add chopped red chile, 2 tbsp of minced garlic, and 2 tbsp of minced ginger. Cook for a minute or so until fragrant.
- Once fragrant, add garam masala, turmeric, and ground coriander and cook for a minute or so.
- Add diced tomatoes, tomato puree, 1 tsp of sea salt, and water. Stir together and bring to a boil.
- Once at a boil, reduce heat to a simmer and let simmer for about 10 minutes.
- After 10 minutes of simmering, remove the bay leaf then puree the mixture with a hand blender or by carefully pouring it into a blender.
- Return to the heat and bring to a simmer. Once at a simmer, add the stewing lamb and let cook for 1-2 hours or whenever the lamb becomes tender.
- For those who like their curry with a lot of meat, you can add additional lamb to the curry.
- Cut the lamb shoulder into pieces no smaller than 1 inch (2 cm) small. Toss with 2 tbsp of melted butter, 2 tbsp of minced ginger, 2 tbsp of minced garlic, a light sprinkling of sea salt and black pepper. Place in a preheated oven at 225 C (450 F) or 200 C (400 F) with a fan. Let cook for 10-15 minutes until the lamb is nicely browned.
- Once browned at it to the curry and let simmer in the curry for an hour.
- 30 minutes before the curry is expected to be done, peel and diced potatoes into pieces no bigger than 1 inch (2 cm) big. Add potato pieces to the lamb curry and let cook until soft. Once the lamb is tender and the potatoes are cooked through, the curry is ready to serve!
- Garnish with chopped coriander and serve with fluffy naan or basmati rice.
Notes
If you do not have stewing lamb to cook in the curry, just use 480 ml of good lamb stock to cook in the curry instead with the browned lamb shoulder.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Lamb, Main, Curry
- Method: Slow cooking
- Cuisine: Indian
Keywords: lamb, potatoes, Indian, curry, recipe, spices, lamb stock, tomatoes, ginger, garlic, stewing lamb, railway lamb curry, railway curry, lamb and potato curry