Indian cuisine · Meat & Kebab

Railway Mutton Curry

Mild lamb curry from the colonial-era dining cars, with potatoes, coconut milk and a splash of vinegar.

Ingredients · for 4 servings

• 800 g lamb shoulder (in pieces)
• 3 potatoes
• 3 onions
• 1 tbsp ginger-garlic paste
• 2 tsp curry powder
• 1 tsp turmeric
• 1 tsp Kashmiri chili powder
• 12 curry leaves and 2 bay leaves
• 200 ml coconut milk
• 2 tbsp wine vinegar
• 4 tbsp oil
• Salt

Instructions

1. Cut the lamb into 4 cm pieces, peel the potatoes and quarter them, and cut the onions into fine strips.
2. Heat oil in a heavy pot, let the bay leaves and curry leaves sizzle briefly and fry the onions in it for 10 min. until golden yellow.
3. Roast the ginger-garlic paste for 1 min., stir in the curry powder, turmeric and Kashmiri chili powder with 3 tbsp water and cook for 2 min. so the spices don't burn.
4. Add the lamb, sear on all sides for 5 min., season with salt and pour in 600 ml hot water; simmer covered over low heat for 45 min.
5. Add the potatoes and cook for another 20 min. until soft and the sauce is lightly thickened.
6. Stir in the coconut milk and vinegar, let simmer uncovered for another 5 min., adjust seasoning and serve with rice or white toast bread.