b'First Class RailwayMutton Curry1kg goat meat The story goes that during British Raj in India, a high ranking officer was traveling in the first class coach. 1/ 4cup plain Greek yogurt After being served some insipid English food, he 4 cloves garlic, minced orfollowed his nose to the exotic aromas coming grated from the kitchen. There he discovered railway staff indulging in a curry dish. When he asked to try it, 1 inch piece ginger, mincedthe chefs added some coconut milk to the curry or grated to bring down the heat. The officer enjoyed the meal so much that he asked it to be served in the Salt, to taste first class coaches across Indian Railway. Its an absolute winner.2 tbsp oil4 each, whole spices:Combine goat meat, yogurt, garlic, ginger and salt green cardamom, cloves,in a large mixing bowl. Toss well to coat, cover and star anise refrigerate for at least 1 hour or preferably overnight.2 inch stick cinnamon Warm oil in a Dutch oven or deep heavy-bottomed 1 medium onion, finelysaucepan over medium heat. If using a pressure chopped cooker, the meat is cooked tender on very low heat in an hour.400g tinned tomatoes,Add cardamom, cloves, star anise and cinnamon pureed in food processor stick. When the spices sizzle, add onions. Saut until Handful raw cashews,lightly browned, about 8-10 minutes.powdered Add goat with all of its marinade, stirring to mix into 1/ 2tsp each: cayennethe sauce and browning for 5 minutes.pepper, ground blackAdd tomatoes, powdered cashews and all the pepper, turmeric, paprika spices. Cook until tomatoes blend into the sauce 1 tsp each: groundand have thickened it slightly, about 8 minutes.coriander, ground cumin, garam masala Add1/2cup water, cover pot and reduce heat to 1 tbsp coconut cream very low. Cook until goat is very tender and sauce thick, approximately 2 hours or longer, stirring 2 tbsp each: choppedoccasionally. If curry starts to burn at the bottom of fresh coriander leaves,the pan, add another1/4cup of water.fresh lemon juice Mix in the coconut cream and cook for another 15 minutes. Fold in the fresh coriander and lemon juice.130'