Lamb Rogan Josh

Indian · 60 min · Lamb · gluten-free, keto, low-carb, high-protein

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Ingredients

• 700 g boneless lamb shoulder
• 1/2 cup plain yogurt
• 2 medium yellow onion
• 1 tbsp kashmiri chili powder
• 2 tsp ground fennel
• 1 tsp ground ginger
• 4 green cardamom pods
• 2 tbsp ginger-garlic paste
• 3 tbsp neutral oil

Method

1. Brown cubed lamb in oil over medium-high heat in batches, 8-10 minutes total; set aside.
2. Add cardamom to the pan, then sliced onion, and cook 8 minutes until deep golden.
3. Stir in ginger-garlic paste, chili powder, fennel and ground ginger; cook 1 minute until fragrant.
4. Whisk yogurt and add off-heat to prevent splitting, then return lamb with 1.5 cups water.
5. Cover and simmer gently 35-40 minutes until lamb is fork-tender and gravy has reddened and thickened; season with salt.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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