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Slow-Simmered Rogan Josh Inspired Lamb Coconut Curry with Sweet Bell Peppers and Crispy Golden Fries

A slow-simmered lamb curry with Rogan Josh-inspired spices, creamy coconut milk, sweet bell peppers, and crispy golden fries.

  • Total Time: 2 hours 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into bite-sized chunks
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 can (14 oz) crushed tomatoes
  • 1 can (14 oz) coconut milk
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili flakes
  • Salt to taste
  • Fresh cilantro for garnish (optional)
  • For the crispy golden fries:
  • 4 large potatoes, cut into fries
  • Oil for frying
  • Salt to taste

Instructions

  1. 1. Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb chunks in batches, about 3-4 minutes per batch. Set aside.
  2. 2. Reduce heat to medium. Add sliced onion, garlic, and ginger. Sauté until onion is soft and translucent, about 5 minutes.
  3. 3. Add garam masala, paprika, turmeric, cumin, and chili flakes. Stir and cook for 1 minute until fragrant.
  4. 4. Return lamb to pot. Add crushed tomatoes and coconut milk. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until lamb is tender.
  5. 5. Add sliced red and green bell peppers. Cook uncovered for an additional 15 minutes, until peppers are tender-crisp. Season with salt to taste.
  6. 6. Meanwhile, prepare the fries: Peel and cut potatoes into fries. Soak in cold water for 30 minutes, then drain and pat dry.
  7. 7. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry potatoes in batches until golden and crispy, about 5-7 minutes per batch. Drain on paper towels and season with salt.
  8. 8. Serve the curry over rice or with naan, accompanied by the crispy golden fries. Garnish with fresh cilantro if desired.

Notes

For extra heat, add more chili flakes or a fresh chopped chili. This curry tastes even better the next day after flavors meld in the refrigerator.

  • Author: Chef Stella
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 15 minutes
  • Method: Main Course
  • Cuisine: Indian

Nutrition

  • Calories: 620
  • Sugar: 8g
  • Fat: 35g
  • Carbohydrates: 38g
  • Protein: 35g