Low Carb Rogan Josh
Savor the bold, aromatic flavors of this Low Carb Rogan Josh, a keto-friendly twist on the classic Indian dish. Tender lamb cubes are marinated in a spiced Greek yogurt blend and slow-cooked with fragrant whole spices like cinnamon, cardamom, and cloves for a deeply rich and satisfying curry. Served with light and fluffy cauliflower rice, this recipe keeps the comforting essence of Rogan Josh while being low-carb and gluten-free, perfect for those on a healthy eating journey. Ready in just over an hour, this hearty meal pairs melt-in-your-mouth lamb with a vibrant, spiced gravy, making it a showstopper for weeknight dinners or special occasions. Garnished with fresh cilantro, it’s as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 500 grams boneless lamb shoulder, cut into 1-inch cubes
- 150 grams Greek yogurt
- 300 grams cauliflower, grated or riced
- 1 medium onion, finely sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 2 tablespoons ghee (clarified butter)
- 1 cinnamon stick
- 4 cloves
- 4 green cardamom pods, slightly crushed
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon Kashmiri red chili powder (or mild chili powder)
- 1 teaspoon salt, adjusted to taste
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro leaves, chopped
Instructions
In a large bowl, mix the yogurt with ground coriander, cumin, paprika, chili powder, and salt. Add the lamb cubes and coat them thoroughly in the yogurt spice mix. Let them marinate for at least 30 minutes or up to 24 hours in the refrigerator for better infusion of flavors.
In a heavy-bottomed pan or Dutch oven, heat the ghee over medium heat. Add the cinnamon stick, cloves, and cardamom pods; sauté for about 1 minute until fragrant.
Add the sliced onions to the pan and sauté until golden brown, about 7-10 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until the raw smell goes away.
Add the tomato paste, and cook for another 2 minutes, stirring frequently.
Add the marinated lamb to the pan and cook on medium-high heat until the lamb is browned on all sides, about 5-7 minutes.
Pour in 1 cup of water, ensuring the lamb is barely covered. Bring it to a gentle boil, then reduce the heat to low, cover, and simmer for 40 minutes to 1 hour, or until the lamb is tender and the sauce has thickened to your liking.
While the lamb is cooking, prepare the cauliflower rice by grating the cauliflower using a box grater or a food processor.
Heat a separate pan over medium heat, add a little ghee, and lightly sauté the cauliflower rice for 5 minutes until just tender. Season with salt and pepper to taste.
Once the lamb is cooked, taste for seasoning, and adjust if necessary.
Serve the Rogan Josh hot, garnished with fresh cilantro, over the cauliflower rice.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 20.2 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3255 mg | 69% | |
*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.
