Railway Curry Rick Stein Food

RAILWAY LAMB CURRY

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.

AUTHENTIC RAILWAY LAMB (MUTTON) CURRY

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.