Railway Lamb Curry

This spicy lamb curry was introduced in the 1900’s by chefs working aboard the Indian railways during the British Raj. The story goes that this recipe was served to first class passengers on long journeys. This classic curry is traditionally cooked with mutton but I have opted for lamb on the bone.

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Gluten free

Shemin's Medium Indian Curry Paste

Shemin’s Medium Curry Paste is our multi award-winning paste, made to our family recipe. It brings together warming spices with a gentle, balanced heat. As it cooks, it builds a rich, comforting flavour that works beautifully with everything from chicken to vegetables.

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Medium

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Gluten free Dairy free

(66)

Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

Ingredients

2-3 tbsp cooking oil
4 medium red onions, sliced
100g Shemins Indian Curry Paste (chilli-free, mild, medium or hot)
2 red chillies, chopped (optional)
1 tbsp fresh coriander, chopped
1 tsp Shemins Pilau / Biryani Masala
900g lamb shoulder (or mutton), on the bone and / or diced
300g chopped tinned plum tomatoes
700ml vegetable stock
1 tsp Shemins Garam Masala
½ bunch coriander leaves, chopped for garnish

How to make Railway Lamb Curry

Heat the oil in a large saucepan over a medium heat. Add the red onions and cook over a medium heat, stirring occasionally to ensure the onions brown evenly. Reduce the heat as the onions begin to brown.
Once the onions are a nice golden brown, add the Shemin’s Indian Curry Paste, red chillies, coriander and Shemin’s Pilau / Biryani.
Stir well and cook for a further 2-3 minutes over a low heat.
Add the lamb, stir well and cook for 5 minutes over a medium heat.
Add the tomatoes and vegetable stock, then simmer for a further 1½ hours or until the lamb is meltingly tender.
Check the seasoning then finish with a sprinkling of Shemin’s Garam Masala powder and the chopped coriander leaves.
Serve hot with Shemin’s Indian Breads.

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Railway Lamb Curry

Serves