Lamb Rogan Josh
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 105 min · Lamb · gluten-free, keto, low-carb, high-protein
472 cal
34g protein
12g carbs
32g fat
per serving · estimated
Ingredients
- 3/4 lb boneless lamb shoulder
- 1/4 cup plain yogurt
- 1 medium yellow onion
- 1/2 tbsp kashmiri chili powder
- 1 tsp ground fennel
- 1/2 tsp ground ginger
- 2 green cardamom pods
- 1 tbsp ginger-garlic paste
- 1 1/2 tbsp neutral oil
Method (tap to check — screen stays awake)
- Brown cubed lamb in oil over medium-high heat in batches, 8-10 minutes total; set aside.
- Add cardamom to the pan, then sliced onion, and cook 8 minutes until deep golden.
- Stir in ginger-garlic paste, chili powder, fennel and ground ginger; cook 1 minute until fragrant.
- Whisk yogurt and add off-heat to prevent splitting, then return lamb with 1.5 cups water.
- Cover and simmer gently 60 to 75 minutes, adding a splash of water if it dries out, until lamb is fork-tender and the gravy has reddened and thickened; season with salt.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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