First-class railway curry

Step 1

In a heavy-based lidded pan, heat 4 tbsp vegetable oil over a medium-high heat. Add 4cm cassia bark, 3 cloves, 3 green cardamom pods, 1 bay leaf and 1 dried red chilli. Stir until the spices and the chilli have darkened in colour about 1-2 minutes. Use a slotted spoon to remove the spices to a plate and set aside.

Step 2

In the same chilli-infused oil, fry 1kg stewing beef or mutton pieces until brown on all sides. Do not allow the meat to cook through; the aim is just to seal it – about 2-3 minutes. Remove the meat from the pan and set aside, leaving as much of the oil in the pan as possible.

Step 3

Add 2 small onions (finely chopped, then crushed to a paste), 4 garlic cloves (crushed to a paste) and 1 tbsp ginger paste to the pan and fry for about 1-2 minutes.

Step 4

Next, add ½ tsp ground turmeric, and 1½ tsp each of ground coriander and ground cumin, followed by 1 diced tomato and cook for 2 minutes before returning the whole fried spices and seared meat to the pan. Add 2 tsp salt, 4 tbsp malt vinegar and 700ml water, and bring to the boil. After 1 minute, cover the pan with the lid and reduce to a simmer.

Step 5

After about 1 hour, when the meat is three-quarters cooked (it should be soft, but not falling apart, and the edges should be curled), add 2 large potatoes, peeled and quartered, and stir to coat with the gravy. Stir at regular intervals to ensure the potatoes are cooking evenly – about 10-12 minutes. Do not shake them too much as they may break.

Step 6

Once the meat and potatoes are cooked, remove the lid and reduce any remaining liquid until the oil seeps to the edges of the pan. Usually, I add some vinegar at this stage too – it depends on whether the vinegar aroma was lost in the cooking process.

Step 7

Add 400ml coconut milk and simmer for 1 minute more. Taste for seasoning before serving with 1 green chilli.