Keto Lamb Rogan Josh
Indulge in the tantalizing flavors of Keto Lamb Rogan Josh, a low-carb twist on the classic Indian curry. This rich and aromatic dish features tender cubes of lamb shoulder bathed in a luxurious sauce of warming spices like garam masala, turmeric, and cardamom, cooked with creamy Greek yogurt for the perfect balance of heat and richness. The recipe embraces keto-friendly ingredients, such as ghee and tomato paste, while skipping high-carb fillers, making it ideal for anyone following a ketogenic lifestyle. Slow-cooked to perfection, the lamb becomes irresistibly tender, while the sauce thickens into a delightfully fragrant masterpiece. Garnished with fresh cilantro and served piping hot, this hearty curry is a satisfying choice for cozy dinners or special gatherings. Keywords: keto lamb curry, Rogan Josh recipe, low-carb Indian food, tender lamb curry, keto dinner ideas.
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Recipe Information
Ingredients
- 500 grams Lamb shoulder, boneless and cubed
- 3 tablespoons Ghee (clarified butter)
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 1 cup Greek yogurt, full-fat
- 2 tablespoons Tomato paste
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper
- 4 units Cardamom pods
- 1 unit Cinnamon stick
- 2 units Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 cup Water
- 0.25 cup Fresh cilantro, chopped (for garnish)
Instructions
Heat the ghee in a large heavy-bottomed pot over medium heat.
Add the cardamom pods, cinnamon stick, and bay leaves. Cook until fragrant, about 1-2 minutes.
Add the chopped onion to the pot and sauté until golden brown, approximately 6-8 minutes.
Stir in the minced garlic and ginger, and cook for another 2 minutes or until aromatic.
Mix in the tomato paste and cook for 2 more minutes, stirring continuously.
Add the ground cumin, ground coriander, turmeric, garam masala, cayenne pepper, salt, and black pepper.
Cook the spices for 1-2 minutes until they are well blended with the onion mixture.
Add the cubed lamb to the pot, stirring to coat the pieces thoroughly with the spice blend. Cook until the lamb is browned on all sides, about 10 minutes.
Lower the heat and add the Greek yogurt gradually, stirring constantly to prevent curdling.
Pour in the water, bring the mixture to a gentle simmer, and cover the pot with a tight-fitting lid.
Cook on low heat for 90-120 minutes, or until the lamb is tender and the sauce has thickened to your desired consistency. Stir occasionally and add a little more water if the sauce becomes too thick.
Remove and discard the whole spices (cardamom pods, cinnamon stick, bay leaves) before serving.
Garnish with freshly chopped cilantro and serve hot.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 2840 mg | 123% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 19.0 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2657 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
