As a thank you for supporting and enjoying East India Cafe and all of the delicious menu’s we create, we would like to share our favourite recipe with you – Railway Lamb Curry. Now you can recreate this popular and delicious dish for you and your guests.
Let us know how you get on, you can post images of your recreations on our Facebook, Twitter and Instagram pages. We’d love to see your outcomes.
Railway Lamb Curry
“Railway Mutton Curry” was invented in the pantry car of the Indian Railway and discovered by a British Army officer in the Nineteenth Century, which was modified by the cooks to suit the British palate and then it became a staple on all first-class carriages of the trains.
Our Railway Lamb Curry has been modified using produce from local suppliers. The process is our unique method to showcase the love and devotion we put into cooking the dish.
|Preparation Time||30 to 40 minutes|
|Cooking Time:||70 to 80 Minutes|
|Serves:||4 to 6|
- 1 ½ Leg of Lamb, cubed (get some Lamb bone if you can)
- 2 tbsp garlic and ginger paste
- 2 tbsp full fat Greek yoghurt
- 1 tbsp soft cheese
- 1 tbsp dried rose petals
- 1 tsp turmeric
- 1 tbsp Ghee (clarified butter)
- 1 ½ tbsp East India Cafe railway lamb curry masala (see below for more info)
Mix all the ingredients except the Lamb in a large bowl. Now add the lamb cubes and mixed well to marinate.
Leave in the fridge to marinate at least 12 hours. This is important.
- 2 Large cooking onions sliced
- 1 tbsp garlic and ginger paste
- Whole Garam Masala (3 Cardamom, 2 Bay Leaf, 4 cloves, 1 medium stick of cinnamon)
- Remaining East India Cafe Mixed Masala (one and a half tablespoon)
- 1 tbsp tomato puree
- 1 tsp paprika
- 150ml vegetable oil
- 2 tbsp Ghee
Heat a large thick-base non-stick saucepan. Heat the oil and ghee then add whole garam masala.
Fry till the aroma comes out.
Now add onions and sauté until golden brown.
Add garlic and ginger and cook until the raw flavour goes away
Now add East India Cafe lamb curry masala powder and cook for a minute.
Dilute paprika and tomato puree in 100ml water and add to the mixture.
Cook on medium to low heat for a few minutes until the oil rises to the top.
Now add the lamb and mix it well. Cook on medium heat for 45 minutes. Stir occasionally. Cook on a low heat for 45 minutes more.
Cooking Break- Make the following while lamb is getting cooked
- Soak 1 tablespoon each Raisin and Sultana in warm water till soften. Drain and set aside in a strainer.
- Fry 1 large onion (thinly sliced) till golden brown and crispy (you can buy fried onion form any large superstore)
- Add raisins, sultanas and half of the fried onion in a blender with some gravy
from the lamb curry and blend it to make a smooth paste.
Now add the paste into the Lamb and cook for another 15 to 20 minutes on a medium to low heat.
Finally add the remaining fried onions, mix and cook for 5 minutes and turn off the heat. Leave it covered until the oil rises on the top (Discard oil if wanted)
Make yourself proud and enjoy with Paratha or Naan Bread or Pilaf.
FYI:East India Cafe Mixed Masala contains the following:Salt, Red Chilli, Cinnamon, Turmeric, Coriander, Black Cardamom, Clove, Roasted Cumin Powder, Black pepper, dried garlic and ginger, Dry Plum with hard shell.
Note:East India Cafe mixed masala will be available on our website shop from January 2020. In themeantime use any good branded mixed curry powder.
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You can download your own copy of the recipe here. If you enjoyed creating this dish, why not book onto one of our Cookery Masterclasses for 2020, they are selling out fast so be sure to book your space soon! Book here.