🇮🇳 Indian
Lamb Rogan Josh
Slow-cooked Kashmiri lamb stew fragrant with whole spices, layered heat, and a deep burgundy color.
520 cal / serving
12g net carbs
46g protein
28g fat
Prep: 15 min
Cook: 90 min
2 servings
Ingredients
Meat & Poultry
- 1.5 lb Lamb shoulder, cubed
Dairy & Eggs
- 3 tbsp Ghee
- 0.5 cup Greek yogurt
Produce
- 2 tbsp Fresh cilantro
- 1.5 inch Fresh ginger
- 4 cloves Garlic cloves
- 1 whole Onion
Pantry
- 0.5 cup Crushed tomatoes
Spices & Herbs
- 1 whole Cinnamon stick
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 2 tsp Kashmiri chili powder
- 4 whole Whole cardamom pods
- 3 whole Whole cloves
Instructions
1. Heat ghee in a heavy pot. Fry whole spices 1 min until fragrant.
2. Add onion and cook until deeply caramelized, 15 min. Add garlic and ginger; cook 2 min.
3. Add ground spices and chili; stir 1 min. Add lamb and sear until browned on all sides.
4. Add yogurt one spoonful at a time, stirring well. Add tomatoes.
5. Cover and cook on low 75–90 min, stirring occasionally, until lamb is very tender.
6. Adjust seasoning. Garnish with cilantro and fried onions.