James Whelan Butchers: Kashmiri Lamb Curry

Kashmiri Lamb Curry

Kashmir is in North India near the Himalyan mountains.  This spiced, slow cooked lamb dish takes its name from that region.  It is often found on menus in restaurants as Rogan Josh.  While it is no doubt spicy, it was never intended to scorch the palate.

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  • 2 tbsps sunflower oil
  • 2 finely chopped onion
  • 1 kg of diced lamb
  • 300g natural yogurt
  • 75g chopped almonds
  • 2 Teaspoon medium curry powder
  • 2 teaspoon finely chopped fresh ginger
  • 3 garlic cloves, finely chopped
  • 1 teaspoon salt
  • 1 green chilli, deseeded and finely chopped
  • Juice of half a lemon
  • 400g tin of chopped tomatoes
  • 300 ml water
  • 2 bay leaves
  • Large handful of fresh coriander chopped
  • 100g raisins

To Cook

In a large mixing bowl combine the yogurt, almonds, curry powder, ginger, garlic and salt, stirring to mix well. Add the lamb to the yogurt mixture covering the meat well. (You could leave this to marinate in the fridge overnight or for at least a few hours before cooking.)

Heat the oil in a large saucepan and fry the onions with the bay leaf until golden brown, constantly moving them around the pan.

Add the meat and the yogurt mixture to the pan and stir fry for 5 minutes.  Add the chilli, the lemon juice and the tinned tomatoes to the mixture in the pan and stir- fry for another five minutes.

Add the water to the pan, cover and leave to simmer over a gentle heat for 60 minutes. Add the sultanas and the coriander and turn up the heat.  Stir until the sauce has thickened.  Serve the curry with rice and chopped coriander.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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