Railway Lamb Curry
No need for a takeaway—whip up your own flavour-packed curry with this simple recipe.
Mark Stower, Director of Food and Service
- Preparation time: 20 mins
- Cooking time: 110 mins
- Serves: 8
Heat the oil in a large saucepan over medium heat. Add the onion seeds, cardamom, cinnamon stick and cumin and sauté for one minute.
Add the red onions and cook over medium heat, stirring occasionally to ensure even browning of the onions. Reduce the heat as the onions begin to brown.
Once the onions are a nice golden brown, add the ginger purée, garlic, red chillies and coriander, followed by the salt.
Stir well and cook for a further 5 minutes over medium heat.
Add the diced lamb, stir well and cook for 5 minutes over medium heat.
Add the plum tomatoes, tomato paste and vegetable stock and simmer for a further 1.5 hours or until the lamb is tender.
Check the seasoning and finish with a sprinkling of garam masala powder and the chopped coriander leaves.
Serve hot with naan bread.
For more fibre and iron, enjoy this dish with brown rice, instead of white.