Railway Lamb Curry
Kashmiri Roghan Josh Recipe
Railway Lamb Curry
KRJ3
A classic Anglo-Indian railway curry with tender lamb, potatoes, tamarind, yoghurt and Kashmiri Roghan Josh, balanced with gentle heat and tangy notes.
Ingredients
- 4 tbsp mustard oil
- 500g lamb, mutton or beef, cut into cubes
- 250g potatoes, peeled and quartered
- 200ml water
- 1 tbsp tamarind paste
- 100g yoghurt, whisked
- 2 tsp coarsely ground black pepper (optional)
- 2 green chilies, slit and deseeded (optional)
- 1 packet Kashmiri Roghan Josh
- 1 lemon, juiced
- 1 tbsp fresh coriander, chopped
Method
1. Heat mustard oil in a pressure cooker or deep pan over high heat.
2. Add the lamb and potatoes and sauté for 3–4 minutes until lightly browned.
3. Add 200ml water and empty the full contents of the sachet into the pan.
4. Add tamarind paste, yoghurt, black pepper and green chilies.
5. Mix well and bring to a gentle simmer.
6. Close the lid and cook on medium heat for 3–4 whistles.
7. Depressurise the cooker and check that the meat is tender and the potatoes are cooked through.
8. Add chopped coriander and fresh lemon juice.
9. Stir gently and serve hot.
Chef's Serving Suggestion
Serve with crusty bread, buttered dinner rolls, steamed rice or flaky parathas. A spoonful of extra yoghurt on top complements the tangy railway curry flavours beautifully.
