Keto Rogan Josh
Indulge in the rich and aromatic flavors of Keto Rogan Josh, a low-carb twist on the classic Indian curry that's perfect for ketogenic diets. This hearty dish features tender cubes of boneless lamb shoulder simmered to perfection in a luscious, spice-infused sauce crafted with ground coriander, garam masala, fennel, and smoky paprika. Creamy full-fat yogurt lends richness, while avocado oil keeps it healthy and keto-friendly. With a simmering time that allows the flavors to meld beautifully, this meal is ideal for cozy dinners or special occasions. Garnished with fresh cilantro and best served alongside cauliflower rice for a complete low-carb feast, Keto Rogan Josh is a celebration of bold spices and silky textures that'll keep you coming back for more.
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Recipe Information
Ingredients
- 500 grams Boneless lamb shoulder
- 3 tablespoons Avocado oil
- 1 medium Onion
- 4 cloves Garlic cloves
- 1 tablespoon Ginger
- 1 cup Yogurt, full-fat
- 2 tablespoons Tomato paste
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 1 teaspoon Garam masala
- 0.5 teaspoon Ground fennel
- 0.5 teaspoon Red chili powder
- 1.5 teaspoons Salt
- 1 cup Water
- 2 tablespoons Fresh cilantro
Instructions
Cut the lamb into 1-inch cubes and set aside.
Peel and finely chop the onion. Crush the garlic cloves and grate the ginger.
Heat 3 tablespoons of avocado oil in a large pot over medium heat.
Add the chopped onion to the pot and sauté until golden brown.
Add the crushed garlic and grated ginger to the onions and sauté for another 2 minutes.
Mix in the ground coriander, ground cumin, ground paprika, garam masala, ground fennel, red chili powder, and salt. Sauté the spices for about 1 minute, until fragrant.
Add the lamb cubes to the pot, stirring to coat well with the spice mixture. Cook the lamb until it's browned on all sides.
In a bowl, whisk together the full-fat yogurt and tomato paste until smooth.
Pour the yogurt mixture into the pot, stirring well to combine with the lamb and spices. Cook for 5-7 minutes to reduce slightly.
Add the cup of water to the pot, stir well, and bring to a boil. Once boiling, lower the heat, cover, and let it simmer for 45-50 minutes or until the lamb is tender.
Stir the curry occasionally and add a little more water if the sauce looks too thick.
Once cooked, taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.
Serve hot, ideally with a keto-friendly side like cauliflower rice.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 49% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 5.6 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 131 mg | 10% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 606 mg | 13% | |
*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.
