Скачать или смотреть INDIAN RAILWAY LAMB CURRY. Simple, tasty and awesome.

Ingredients:
300 gms lamb cut into medium size pieces
1 potato, peeled and quartered
1 big onions sliced
6 peppercorns
3 cardamoms
1 pieces of cinnamon bark about 1 inch
2 cloves
2 dry red kashmiri chilies broken into bits
14 oz or 400 gms of chopped tomatoes.
1 teaspoon chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1 tsp garam masala
2 teaspoons ginger and garlic paste
Salt to taste
2 or 3 tablespoons oil
2 tbsp of tamarind juice (extracted from a marble size ball of tamarind and water )
2 tablespoons coconut milk
Chopped Coriander

Method:
Parboil the lamb about 50 percent, that would be about 20 minutes,   with a pinch of turmeric in water till tender.
Add a pinch of salt halfway during the process.
Heat oil in a pan on medium flame and fry the onions, red chillies, pepper corns and spices till golden.
Add the ginger garlic paste and fry for a minute to take away the raw taste. 
Add the chopped tomatoes.
Add chillie powder, coriander powder, cumin powder and 1 tsp of salt.
Cover and cook for 10 minutes.
Add the precooked meat and 2 cups of stock water.
Add the Tamarind juice and potatoes and mix well.
Potatoes thickens the sauce.
Cover and cook on low medium flame for 20 mins.
Stir it every few minutes.
Add garam masala, add chopped coriander.  Pour the coconut milk (the British couldn't take the heat of the Indian spices and this was added to tone down the heat) and simmer for a 5 more minutes then remove from heat. 
Serve with Bread or Dinner rolls