How to make railway lamb curry

When it comes to making Indian food, we have to admit a certain laziness. Often involving an intimidating selection of spices, hours of marinating and skills we simply don't possess, it's all to easy for us to go to our local takeaway instead.

But, with the help of Imli Street, we might have found a solution. Alfred Prasad, the Tamarind Collection Executive Chef and Director of Cuisine, has given us his recipe for a delicious and really rather easy take on a lamb curry.

Thank him with us.

Ingredients

(Serves 4)

800g Lamb shoulder, diced

100ml Vegetable oil

2 sticks Cinnamon

4 Bay leaves

6 Cardamom, green

4 Onions (large), sliced

2 tbsp Ginger-garlic paste

2 tbsp Kashmiri chilli powder

½ tsp Red chilli powder

2 tbsp Coriander powder

1 tbsp Cumin powder

Salt

300g Peeled plum tomato (canned), puréed and strained

1 tsp Tomato paste

½ tsp Garam masala powder

1 bunch Coriander leaves, chopped

Method

Heat oil in a large saucepan, add cinnamon, cardamom and bay leaf; sauté for a minute and add sliced onions.

Cook over medium-high heat, stirring occasionally to ensure even browning of the onions. Reduce the heat as the onions begin to brown.

Once the onions are a nice golden brown, add ginger-garlic paste, followed by the ground spices and salt.

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

Now add in the diced lamb, stir well and cook for about 30 minutes over a low-medium heat. (Sprinkle water if it begins to get too dry)

Next add the tomato puree and tomato paste and simmer for a further 20 minutes or until the lamb is tender. Check seasoning and finish with a sprinkling of garam masala powder and chopped coriander leaves, serve hot.

Imli Street offers breakfast, lunch and dinner and further information can be found here: www.tamarindcollection.com