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


Step 1

Heat the oil in a large saucepan over medium heat. Add the onion seeds, cardamom, cinnamon stick and cumin and sauté for one minute.

Step 2

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.

Step 3

Once the onions are a nice golden brown, add the ginger purée, garlic, red chillies and coriander, followed by the salt.

Step 4

Stir well and cook for a further 5 minutes over medium heat.

Step 5

Add the diced lamb, stir well and cook for 5 minutes over medium heat.

Step 6

Add the plum tomatoes, tomato paste and vegetable stock and simmer for a further 1.5 hours or until the lamb is tender.

Step 7

Check the seasoning and finish with a sprinkling of garam masala powder and the chopped coriander leaves.

Step 8

Serve hot with naan bread.


For more fibre and iron, enjoy this dish with brown rice, instead of white.