From royal tables to your plate: the rich history of lamb curry

The warmth of ginger and garlic, the sweetness of onions slow-cooked to perfection, and the gentle perfume of cardamom and cinnamon drifting from the pot all promise comfort, depth and indulgence.

In this blog, we’ll look at the rich history of lamb curry, tracing its path from royal tables to railway carriages and finally to our menus. We’ll also discuss how our dishes respect these traditions while providing modern interpretations that keep the story alive on your plate.

The royal origins of lamb curry

To understand the story of lamb curry, we need to step back into the lavish courts of Mughal India. This was a world where dining was as much a statement of power as it was about pleasure, and where lamb and mutton reigned at the centre of grand feasts.

The Mughal emperors, with their Persian heritage and love of fine flavours, elevated these meats into dishes fit for royalty.

Slow cooking became an art form, drawing out the tenderness of the meat and allowing marinades rich with yoghurt, garlic and ginger to do their magic.

The air would be scented with saffron, cardamom, and cinnamon, spices so prized they were often worth their weight in gold. Each dish was layered with flavour, designed not only to satisfy hunger but to impress guests and showcase the empire’s wealth and reach.

From palaces to the people

As time moved on, the grandeur of Mughal banquets began to filter into everyday life. What was once the preserve of emperors and their courts slowly found its way into the kitchens of merchants, travellers and families across India.

The love for lamb curries endured, but each region added its own character, shaped by local spices, produce and traditions.

In the north, rich yoghurt-based gravies and the gentle warmth of cardamom gave way to hearty dishes perfect for colder climates.

Further south, tamarind, coconut and fiery chillies transformed lamb into something bolder, more rustic and deeply rooted in the land. Every region took the essence of the royal recipe and made it its own, turning courtly indulgence into comfort food for generations.

By the time lamb curry became a household staple, it was more than just a dish, it was a way to gather families, celebrate festivals and honour guests.

The ritual of slow cooking to let spices infuse and aromas build remained consistent, preserving that sense of care and occasion inherited from Mughal kitchens.

The story of the railway lamb curry

As the British colonial period reshaped India, so did its daily rhythms. One of the most significant transformations was the rise of the railway.

By the late 19th century, trains were weaving across the subcontinent, carrying not only people but also ideas, ingredients, and new ways of eating.

Long journeys meant that travellers needed food that was filling, comforting and easy to prepare, and out of this need came the railway lamb curry.

Unlike the lavish dishes of the Mughal courts, this curry had a rustic charm. It was simpler in style, often cooked with onions, tomatoes and a handful of whole spices.

But simplicity did not mean compromise. Slow simmering still brought depth of flavour, while a careful balance of chilli, cumin and coriander gave it a warmth that was both satisfying and memorable. Served with bread or rice, it was hearty enough to sustain passengers for hours on the move.

The railway lamb curry became more than just a meal on the go. It symbolised practicality and comfort, bridging the gap between everyday food and something special.
Its honest, homely flavours spoke to everyone and ensured lamb curry’s place as a dish that travelled well beyond the dining halls of royalty.

Lamb curry’s journey overseas

As the railways carried lamb curry across India, migration carried it far beyond. During the late 19th and early 20th centuries, Indian communities began to establish roots overseas, in East Africa, the Caribbean, and later in Britain.

With them travelled their food traditions, adapted to new ingredients and tastes but always grounded in the comforting familiarity of spices and slow-cooked meat.

In Britain, lamb curry found a particularly welcoming audience. At first it was prepared within family kitchens, a way for communities to keep a taste of home alive. But before long, it began appearing in restaurants, becoming a favourite among locals who were captivated by its richness and warmth.

By the mid-20th century, lamb curry was firmly woven into the fabric of British dining, a dish that could be both celebratory and comforting, exotic yet familiar.

This global journey is part of what makes lamb curry so special today. It’s a dish that carries stories, of empires, of railways, of families crossing oceans, and yet it remains timelessly enjoyable on a modern dinner table.

Lamb curry on the menu at Sachins

At Sachins, lamb curry is a celebration of tradition.

Each recipe draws on centuries of culinary heritage, elevated with a modern touch that makes it uniquely ours.

Here are some of our dishes and how they capture that heritage:

Karahi Goshat

Cooked in a sizzling iron karahi, this dish captures the vibrancy of Punjabi street kitchens.

The diced lamb is tossed with onions and Punjabi spices, creating a lively balance of savoury and aromatic flavours.

Its rustic cooking style echoes the transition of lamb curry from royal palaces to the everyday tables of families, proving that simple methods can deliver extraordinary depth.

Lamb Tari Wala

A homely classic, this dish combines lamb with tomatoes, peppers, ginger and green chillies, finished with fresh coriander.

Medium-hot and full of character, it’s reminiscent of the railway curries that were designed to be hearty, sustaining and full of warmth. It’s a celebration of that same spirit – practical, comforting and deeply satisfying.

Rogan Josh

A jewel of Kashmiri cuisine, rogan josh reflects the Persian influences of Mughal kitchens.

Our version blends tomatoes, cream, chilli oil and Punjabi spices into a rich, fragrant sauce that clings beautifully to tender lamb.

It’s a dish that carries the elegance of royal banquets but is just as inviting today, enjoyed with family and friends.

Lal Goshat

This fiery Punjabi favourite is a dish with attitude.

Marinated in yoghurt, red chillies and spices, the lamb is slow-cooked until every bite is infused with heat and depth.

Lal Goshat embodies the Mughal tradition of marinating meat for tenderness, but with the bold, fearless spice of Punjab – a dish that demands attention and rewards the adventurous palate.

Kashmiri Goshat

A rustic, slow-cooked onion and tomato sauce forms the heart of this classic dish. Full of flavour yet grounded in simplicity, Kashmiri Goshat reflects the way lamb curry evolved beyond the royal courts into the kitchens of local communities.

It’s proof that slow cooking and careful spicing can transform humble ingredients into something timeless.

The Dish Formerly Known as Jalfrezi

Not for the faint-hearted, this fiery green chilli and coriander sauce makes this dish one of the spiciest on our menu.

While its roots are more contemporary, it reflects the same innovation that has kept lamb curry alive across centuries, a dish that adapts, surprises, and excites while still staying true to the essence of spice and flavour.

Nilgri Goshat

South Indian flavours take centre stage here, with mustard seeds, curry leaves and fresh coconut giving this dish its unique identity.

It recalls how regional variations transformed lamb curry into a canvas for local ingredients, each version telling a slightly different story.

At Sachins, Nilgri goshat brings the fragrance and freshness of the south to our Newcastle tables.

Lamb Makhani

Marinated in Punjabi spices, cooked in the tandoor, and finished with butter, cream, tomato and yoghurt, this dish is a true indulgence.

Its richness calls back to the Mughal fondness for dairy-based sauces and decadent flavours but presented with the modern finesse our guests expect.
Comforting, luxurious and impossible to resist.

Lamb Bhagwani

Here, lamb is cooked with tomatoes, spinach, onion seeds and a touch of cream to make a dish that feels nourishing as well as indulgent.

It reflects the adaptability of lamb curry through the ages, blending leafy greens with spice to create something wholesome without losing depth.

Lamb Bhuna

Cooked with tomatoes, peppers, onions and fresh coriander, our lamb bhuna is a classic that never goes out of style.

Its thick, flavour-packed sauce clings to the meat, offering boldness without heaviness. In many ways, it’s the natural heir to both railway curries and homestyle cooking, straightforward, satisfying and always a crowd-pleaser.

Experience the flavours at Sachins

The story of lamb curry is one best told not just in words, but in flavour.

We invite you to experience this journey for yourself. Sit down at a table where centuries of spice routes, royal kitchens and homely traditions come together on a single plate.

Whether you’re discovering a new favourite or revisiting a much-loved classic, our lamb curries are crafted to delight, comfort and connect.

Come and taste the story, because at Sachins, history has never been so delicious. Contact us or use our online system to book your table.