Succulent Coconut Fish Curry
A light yet richly flavoured curry, blending the best of the sea with the comforting warmth of coconut and spices.
Lamb Rogan Josh
Lamb Rogan Josh is a classic Kashmiri curry built on browned lamb, sweet onions, and fragrant warming spices. This version keeps the heat balanced while delivering a deep, rich sauce.
Slow simmering tenderises the lamb and lets the flavours meld. Stirring in yoghurt at the end gives the curry a rounded, silky finish.
Method
20m1h 40m2h
- Heat the oil in a heavy casserole over medium-high heat. Brown the lamb in batches, then transfer to a plate.
- Lower the heat to medium and fry the onions for 8–10 minutes until softened and lightly golden.
- Stir in the garlic and ginger; cook for 1 minute. Add Kashmiri chilli powder, turmeric, and garam masala, then cook for 30 seconds until fragrant.
- Return the lamb to the pan and stir to coat in the spiced onion mixture.
- Pour in the water or stock, bring to a gentle simmer, cover, and cook for 90 minutes (stovetop on low heat or in a 170°C oven) until the lamb is tender.
- Reduce the heat to low. Stir in the yoghurt gradually and cook uncovered for 10 minutes to thicken the sauce slightly.
- Taste and season as needed. Scatter over chopped coriander and serve hot with rice or naan.
Ingredients
- 5 ml Turmeric
- 1 kg Lamb lamb shoulder, cut into chunks
- 4 Garlic garlic cloves, minced
- 2 Onion large onions, finely sliced
- 500 ml Water water or lamb stock
- 30 ml Vegetable Oil
- 200 ml Yoghurt plain yoghurt
- 5 ml Garam Masala
- 1 handful Coriander fresh coriander, chopped, for garnish
- 10 ml Kashmiri Chilli Powder
- 30 ml Ginger fresh ginger, grated
Notes
For deeper flavour, marinate the lamb in a little yoghurt, chilli powder, and ginger-garlic paste for 2–12 hours before cooking.
Serve with steamed basmati rice, naan, and a spoon of plain yoghurt to cool the spice.
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