Low Carb Lamb Rogan Josh
Savor the rich, aromatic flavors of this Low Carb Lamb Rogan Josh, a keto-friendly twist on the classic Indian curry. Tender pieces of marinated lamb shoulder are slow-simmered in a luxurious sauce infused with warming spices like cumin, coriander, turmeric, and garam masala, alongside fragrant cinnamon stick and crushed cardamom pods. Perfectly balanced with creamy full-fat Greek yogurt, this hearty dish is both indulgent and guilt-free. The ghee adds depth of flavor, while a hint of Kashmiri chili powder brings just the right amount of heat. Serve this low-carb masterpiece with cauliflower rice or steamed vegetables for a nourishing, flavorful meal that’s utterly satisfying. Perfect for cozy dinners, this recipe is also gluten-free, making it ideal for various dietary preferences!
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Recipe Information
Ingredients
- 500 g lamb shoulder, boneless and cut into 1.5-inch pieces
- 120 g greek yogurt, full-fat
- 3 tbsp ghee or clarified butter
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 tsp ground paprika
- 1 tsp garam masala
- 1 tsp Kashmiri red chili powder
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 2 bay leaves
- 1 tsp salt
- 250 ml water
- 2 tbsp fresh cilantro, chopped
Instructions
Start by marinating the lamb. In a large bowl, combine the lamb pieces with Greek yogurt, along with 1 teaspoon each of salt, cumin, coriander, turmeric, paprika, and Kashmiri red chili powder. Mix well to coat the lamb evenly. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.
Heat the ghee in a large heavy-bottomed pot over medium heat. Add the cinnamon stick, cardamom pods, and bay leaves. Sauté until the spices release their aroma, about 1-2 minutes.
Add the finely chopped onion and cook until they become golden brown, stirring occasionally for about 8-10 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the remaining ground cumin, coriander, turmeric, paprika, and garam masala. Stir the spices into the onion mixture and cook for another 2 minutes until well combined.
Increase the heat to medium-high and add the marinated lamb with the marinade to the pot. Cook, stirring occasionally, until the lamb pieces are browned on all sides, about 6-8 minutes.
Lower the heat to medium and pour in the water, scraping any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for approximately 75 minutes, or until the lamb is tender and the sauce has thickened considerably.
Taste and adjust seasoning if needed. Remove the bay leaves, cinnamon stick, and cardamom pods from the curry.
Garnish the Lamb Rogan Josh with the chopped fresh cilantro before serving.
Serve hot, either on its own or with a side of low-carb cauliflower rice or steamed vegetables.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.9 g | 195% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 2783 mg | 121% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 11.6 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2133 mg | 45% | |
*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.
