Chef Kitchen Demonstration – Railway Lamb Curry Recipe

A massive thank you to all those who attended our cookery class yesterday at the Cheltenham Food and Drink Festival. Thank you to Garden Events and Pittville Kitchen for the opportunity and for hosting us. This was the fourth time we appeared at the festival and we thoroughly enjoyed presenting the cookery class, we look forward to next year!

Our regular masterclass held at East India Cafe is very popular, it’s held every last Sunday of the month and we can host up to 10 guests for each class so. It’s a great experience to share with friends, family and work colleagues. You can find out more about our cookery masterclasses here. We also provide private masterclasses for small groups and parties, contact our development Chef Rasel here for more details.

Below is the Railway Lamb Curry recipe that we prepared at this year’s food and drink festival. We’re sure you will enjoy preparing and cooking the dish at home.

During the demonstration, some requested the Trio Lentils recipe. We’re sorry we didn’t have this vegetarian option for you to sample on the day so feel free to contact us and we will provide you with a small voucher to redeem at the East India Cafe restaurant for your future visit.

We wish all you the best and we look forward to seeing you again very soon!

Railway Lamb Curry- recipe

Our Railway Lamb Curry has been modified using produce from local suppliers. The process is our own unique method showcasing the love and devotion we put into cooking this very special dish.

“Railway Mutton Curry” was invented in the pantry car of the Indian Railway and discovered by a British Army officer in nineteenth-century which was then modified by the cooks as to suit the British palate and then it became a staple on all first-class carriages of the trains. A good read here.

Course: Main
Complexity: Very Challenging
Preparation Time 30 – 40 minutes
Cooking Time: 70 to 80 Minutes
Category Lamb
Serves: 4 to 6

Marination

Ingredients:

1 ½ kg Leg of Lamb, cubed – 40 to 45 gram

2 tbsp garlic and ginger paste

2 tbsp full-fat Greek yoghurt

1 tbsp soft cheese

1 tbsp dried rose petals

1/2 tsp turmeric

1 tbsp Ghee (clarified butter)

1/2 of the pack of East India Cafe Mixed Masala

Method

  • Mix all the ingredients except the Lamb in a large bowl.
  • Put the Lamb into the bowl and mix it very well.
  • Leave in the fridge to marinate at least 12 hours. This is important.

Cooking

Ingredients:

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

1 tbsp Tomato puree

1 tsp paprika

5 tbsp vegetable oil

2 tbsp Ghee

Method

  • 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 the 3 large onions and sauté until golden brown.
  • Add garlic and ginger until the raw flavour goes away and the consistency of the mixture should be semi-smooth.
  • Now add the East India Cafe cooking masala (1/2 of the pack) fry for a minute.
  • Dilute paprika and tomato puree with 100 ml of water
  • Cook on medium to low heat for few minutes until the oil rises to the top.
  • Now add the lamb and mix it well. Cook on low heat for 45 minutes. Stir occasionally.

Cooking Break- Make the following while lamb is cooking

  • Soak 1 tablespoon each Raisin and Sultana in the warm water till soften. Drain and set aside in a strainer.
  • Fry 1 large onion (thinly sliced) till golden brown and crispy
  • Add raisin, sultanas and half of the fried onion in a food processor and pulse a few times to make a smooth paste.
  • Add the paste (raisin, sultans and fried onion) into the Lamb and cook till tender.
  • Finally add the remaining fried onion, mix and cook 5 minutes and turn the heat off. Leave it covered until most of the oil rises to the top. Discard all the oil if needed.

Enjoy with Paratha or Naan Bread or Afghani Pilaf.

FYI: East India Cafe Mixed Masala contains the following: Salt, red Chilli powder, Cinnamon, Turmeric, Coriander, Black Cardamom, Clove, Roasted Cumin Powder, Black pepper, dried garlic and ginger, Dry Plum with a hard shell. If you would like to purchase the East India Cafe – Railway Lamb Curry Masala contact us.