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, which gives loads more flavour.


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



  1. 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.
  2. Once the onions are a nice golden brown, add the Shemin’s Indian Curry Paste, red chillies, coriander and Shemin’s Pilau / Biryani.
  3. Stir well and cook for a further 2-3 minutes over a low heat.
  4. Add the lamb, stir well and cook for 5 minutes over a medium heat.
  5. Add the tomatoes and vegetable stock, then simmer for a further 1½ hours or until the lamb is meltingly tender.
  6. Check the seasoning then finish with a sprinkling of Shemin’s Garam Masala powder and the chopped coriander leaves.
  7. Serve hot with Shemin’s Indian Breads.
Serves 4

Products used in this recipe