Dans Second Class Railway Lamb Curry

Makes 3-4 servings

1. Toast spices in dry pan, when cool grind or crush

! 8-10 black peppercorns
! ! teaspoon black/brown mustard seeds
! " tsp cumin seeds
! 1 cardamon pod
! 4-5 cloves

2. Heat generous amount of Mustard Oil (sub: sunflower or grapeseed oil) on
med-hi heat.
3. Add 1 pinch mustard seeds and 2 pinches cumin seeds to hot oil.
4. Puree in a blender or similar, 1 ! to 2 medium red onions, moistened with
some oil
5. After seeds are popping, add pureed onions and a good pinch of salt. Cook
for at least five minutes and stir periodically.
6. While onions are cooking, chop and puree ginger (3+ thumb-sized bits, be
generous), 2 fresh red or green chiles (seeds and pith removed), and 8-10
cloves garlic. Add a bit of oil to keep it loose.
7. Add chile/garlic/ginger paste to onion mix. Cook for another 5-ish minutes,
stirring periodically.
8. Remove stem, seeds, and pith from one pointy red pepper. Dice. Add to
pot.
9. Chop 1 pound-ish lamb neck fillet (substitute any other lamb or goat) into !
inch cubes. Season with a little salt and pepper. (You can cut it into bigger
pieces or use meat on the bone, but give it much more cooking time.)
10. Add toasted spices and 1 heaped teaspoon red chile powder, 1 teaspoon
sweet or hot paprika (not Spanish smoked paprika), 2 teaspoons turmeric
powder, 1 teaspoon cinnamon, 3-4 crumbled dry curry leaves. Stir well.
11. Add lamb. Stir to make sure lamb is well coated with other ingredients.
12. Add ~400 ml warm water.
13. Bring to boil. Cover and reduce to medium simmer for at least 20 minutes.
14. Add some hot water in a small bowl. Thaw out 3-5 pucks of frozen spinach
15. Add concentrated tomato puree (about ! a tube), thawed spinach, and a
good handful of chopped coriander.
16. Adjust seasoning. Add salt, pepper, and/or more chile powder if needed.
17. Cook for another 10 minutes after the spinach and coriander has been
added. If too runny, simmer with top removed.
18. Garnish, if you wish, with a few leaves of fresh coriander.