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FEBRUARY: Friday Night Curry Discoverer - Railway Curry with Achari Gobi & Onion Parathas
  • FEBRUARY: Friday Night Curry Discoverer - Railway Curry with Achari Gobi & Onion Parathas
  • FEBRUARY: Friday Night Curry Discoverer - Railway Curry with Achari Gobi & Onion Parathas
  • FEBRUARY: Friday Night Curry Discoverer - Railway Curry with Achari Gobi & Onion Parathas
  • FEBRUARY: Friday Night Curry Discoverer - Railway Curry with Achari Gobi & Onion Parathas
  • FEBRUARY: Friday Night Curry Discoverer - Railway Curry with Achari Gobi & Onion Parathas
  • FEBRUARY: Friday Night Curry Discoverer - Railway Curry with Achari Gobi & Onion Parathas
  • FEBRUARY: Friday Night Curry Discoverer - Railway Curry with Achari Gobi & Onion Parathas
  • FEBRUARY: Friday Night Curry Discoverer - Railway Curry with Achari Gobi & Onion Parathas
FEBRUARY: Friday Night Curry Discoverer - Railway Curry with Achari Gobi & Onion Parathas

FEBRUARY: Friday Night Curry Discoverer - Railway Curry with Achari Gobi & Onion Parathas
£9.00
Fulfilment Date:

A rich lamb curry from the British colonial era in India…
More info

Much of India’s vast railway system was built during the British Raj era, including a stretch from Mumbai (formerly Bombay) all the way to Peshawar (in what is now Pakistan). The train known as The Frontier Mail ran this route, and the journey time of 72 hours meant that plenty of provisions - including this delicious curry - would be dished out to first class customers! At the time, the British would eat this curry with a Scottish morning roll, but we’re serving it instead with some North Indian favourites: onion parathas, a refreshing salad, a simple cauliflower dish known as achari gobi and a fiery carrot pickle.
Details

Prep: 50 mins

Cook: 1 hour 45 mins

Serves: 4

Effort: Medium effort

Origin: India
Shopping list
  • 500g diced lamb or mutton, or use whole button mushrooms for a veg version (following the same cooking instructions)
  • 500g floury potatoes
  • 1 small cauliflower
  • 1 large carrot
  • 2 medium red onions
  • 5 cloves of garlic
  • Fresh ginger
  • 1-2 green chillies (optional)
  • 2 tomatoes
  • 1 lemon
  • 1 tbsp tomato puree
  • 200ml full fat coconut milk
  • 2 tbsp vinegar (white wine or cider vinegar is best)
  • 2 tsp sugar
  • 250g plain flour or bread flour (plus extra for rolling)
  • Rice to serve (optional)
Spices included

Achari Gobi Ground Spices: cumin, turmeric, coriander, Kashmiri chilli
Curry Paste Spices: cinnamon, cumin, coriander, Kashmiri chilli, black pepper, green cardamon, fennel, fenugreek leaf
Whole Spices: black cardamon, green cardamon, bay
Marinade Spices: turmeric, Kashmiri chilli
Paratha Spices: paprika, cumin, green chilli, coriander leaf, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
Achari Gobi Seeds: fenugreek, brown MUSTARD, fennel, cumin, nigella
Carrot Pickle Spices: brown MUSTARD, cumin, fenugreek,  asafoetida (asafoetida, gum arabic, rice flour, turmeric), chilli, garlic, ginger

 Allergens are listed in CAPITALS. May contain CELERY and SESAME.

Store in a cool, dry place.

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