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. Alongside the rich lamb curry we have buttery garlic coriander naans, combining to make a fantastically indulgent meal!

MARINADE SPICES: turmeric, Kashmiri chilli, garlic, coriander, 
CURRY PASTE SPICES: cinnamon, cumin, coriander, Kashmiri chilli, black pepper, green cardamon, fennel, fenugreek leaf, 
WHOLE SPICES: black cardamon, green cardamon, bay

May contain CELERY, MUSTARD and SESAME. allergens are listed in CAPITALS

• 500g diced lamb or mutton or use button mushrooms for a veg version (following the same cooking instructions)
• 500g floury potatoes - peeled and cut into bite-sized pieces
• 1 large onion - roughly chopped
• 5 cloves of garlic - finely chopped or crushed
• Fresh ginger - roughly chopped or grated to make 1 tbsp
• ½ lemon
• 10g bunch of coriander - finely chopped
• 100ml milk (any type)
• 150g natural yogurt (full fat is best)
• 50g butter
• 200ml full fat coconut milk
• 1 tbsp tomato puree
• 300g bread flour or plain flour (plus extra for rolling)
• 2 tsp sugar
• 2 tsp dried yeast (a standard-size sachet)
• Salad to serve

• Large saucepan
• Rolling pin
• Small frying pan
• Blender
• Kitchen foil