Lamb rogan josh
The red is Kashmiri chile, not heat — it colors far more than it burns, which is why the dish can hold three tablespoons of it and still be mild enough to eat a bowl of.
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Ingredients
For the whole dish · serves 4
- Lamb shoulder, diced1¾ lb
- Plain yogurt5½ oz
- Ghee2 oz
- Onion5½ oz
- Kashmiri chile powder¾ oz
- Fresh ginger¾ oz
- Garlic cloves4
- Whole spicesa cinnamon stick, four cloves, four green cardamom
- Sea saltto taste
Served with
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+5g net · 82 kcal · 10 min · together 11g net, 512 kcal
Method
6 steps · 130 minutes
- Fry the whole spices in the ghee for 30 seconds until the cardamom smells of itself.
- Add the onion, ginger and garlic and cook them down properly, 10 minutes, until they collapse.
- Brown the lamb in batches. Crowding the pan steams it, and a stewed-looking rogan josh started here.
- Take the pan off the heat before the yogurt goes in, and beat it in a spoonful at a time. Straight into a hot pan it splits.
- Stir in the chile powder, return everything, add a splash of water, cover and cook at the barest simmer for 90 minutes.
- It is done when the fat separates and sits red on top. That layer is the dish, not a fault — stir it back in.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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