Recipe for and how to make Bengali 'Railway Curry' based on 'Mangsher Jhol' or Tamarind Lamb Curry

 

The story goes that a British Army officer travelling on a train in Colonial times though India was feeling hungry and smelling some wonderful spices went to find what was being made in the galley and indeed what the staff were eating and if there was some food he could have. Burning his mouth on the first bite the chef cooled the dish down (with coconut milk) for English types and 'Railway Curry' was born.

So this is supposed to be fairly cool curry but it's up to you, this recipe is hot and the tamarind gives a sharpness that enhances the spices some of which are cooked whole. Potatoes are traditionally fried but work best added parboiled. The addition of veg to a curry is typical of Bengali cuisine. 

There is a lot to this recipe but it is worth it and when you taste it, well I've been tasting it for an hour and a half and it's a joy as it simmers away. Being a lamb stew it may be best in a slow cooker, as it's not quick. But then cooking is about enjoying what you make and enjoying the cooking process.

Ingredients

About a lb of lamb, I buy a neck chop, which I cut up, and diced lamb as the mixture which is better in any lamb stew.

Marinate the lamb - leave for an hour or overnight, so mix up:
Crushed garlic cloves
An inch of grated ginger
Tsp of turmeric
Splash of vinegar

Temper the oil

So in your pan heat some oil about 5 tbls, such as rapeseed, then add the following whole spices:-
Cinnamon stick
5 Cardamom pods green
2 Black Cardamom pods
6 Cloves
8 Curry leaves
A tsb of mustard seeds
1 tsp Cumin seeds
Dried chilli

Cover and cook for a few minutes then add two sliced onions and fry till caramalised

Then add
1 tsp of turmeric
1 tsp of coriander
1 tsp of salt
1 tsp of sugar
1 tsp of chilli powder
1 tsp of red chilli powder

Mix about for a minute

Add your meat and it's marinade, mix about for a few more minutes, lower the heat and add half a cup of natural yoghurt and stir around for a few minutes

Add a tin of chopped tomatoes, and another of water.

Bring to the boil and simmer and leave for an hour, stirring occasionally, adding water as required.

Add a teaspoon of tamarind concentrate.

Parboil some potatoes cut into large chunks in a different pan. Then add to the curry.

After fifteen minutes or so add about half a tin of coconut milk. Simmer for another five mins.

Ensure your lamb and pots are done, sprinkle 1 tsp of garam masala over then stir in and serve with rice.

This is one of the most amazing curries I've ever made.