Railway lamb curry

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Nutrition and extra info

  • Freezable

    • Nutrition: Per serving

  • kcal646
  • fat47g
  • saturates22g
  • carbs15g
  • sugars5g
  • fibre3g
  • protein39g
  • salt0.3g
  • Ingredients
  • Method

    • Ingredients

  • 8 garlic cloves, crushed
  • thumb-sized piece ginger, finely grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 800g leg of lamb on the bone, cut into bite-sized pieces

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 3 tbsp vegetable oil
  • 10-12 curry leaves
  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 450ml lamb stock
  • 1 medium potato, peeled and cut into chunks

    Potato

    po-tate-oh

    The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 250ml coconut milk

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 tsp tamarind paste
  • rice or roti, to serve

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

    • For the spice mix

  • 1 tbsp coriander seeds
  • 2 tsp fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tsp cumin seeds
  • 6-7 dried Kashmiri chillies (or mild dried red chillies), stalks removed

    • Method

    1. 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.

    2. 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.

    3. 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.

    4. 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.  

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