Asma Khan’s first-class railway curry

Method

1. In a heavy-based pan (with a lid), heat the oil over a medium-high heat. Add the cassia/cinnamon, cloves, cardamom pods, bay leaf and dried chilli. Stir until everything has darkened in colour, then use a slotted spoon to transfer to a plate and set aside.
2. In the same spice-infused oil, fry the meat pieces until seared all over. Don’t allow the meat to cook through; the aim is just to sear it. Remove from the pan and set aside, leaving as much of the oil in the pan as possible.
3. Add the onion paste, garlic paste and ginger paste to the pan. Take care as the pastes will splutter in the hot oil. Next, add the ground spices, followed by the diced tomato and cook for 2 minutes before returning the whole fried spices and seared meat to the pan.
4. Add the salt, vinegar and 700ml water, then bring to the boil. After 1 minute, cover the pan with the lid and reduce to a simmer. After about 1 hour, when the meat is three quarters cooked (it should be soft but not falling apart), add the potatoes and stir to coat in the gravy. Cook for 20 minutes or so, stirring regularly so the potatoes cook evenly. Don’t shake them too much as they may break.
5. 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 here – it depends on whether the vinegar aroma was lost in the cooking process. Add the coconut milk to warm through, then taste for seasoning before serving.