Low Carb Lamb Rogan Josh

Savor the rich, aromatic allure of this Low Carb Lamb Rogan Josh, a keto-friendly twist on the classic Indian curry. Tender pieces of marinated lamb are slow-cooked to perfection in a vibrant, spice-infused sauce made with warm garam masala, Kashmiri chili, and fragrant cardamom. This recipe swaps carb-heavy sides for low-carb options like cauliflower rice, making it a perfect choice for those craving authentic flavors without breaking their low-carb lifestyle. With its creamy Greek yogurt marinade and golden ghee base, this dish is irresistibly flavorful, while simple prep and simmering techniques ensure the lamb turns out melt-in-your-mouth tender every time. Perfect for cozy dinners or meal prep, this hearty, homemade curry will transport your taste buds to a world of bold spices and savory indulgence in just one bowl!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the finely chopped onion and cook until they become golden brown, stirring occasionally for about 8-10 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Taste and adjust seasoning if needed. Remove the bay leaves, cinnamon stick, and cardamom pods from the curry.

Step 9

Garnish the Lamb Rogan Josh with the chopped fresh cilantro before serving.

Step 10

Serve hot, either on its own or with a side of low-carb cauliflower rice or steamed vegetables.

Nutrition Facts

Serving size	(1124.7g)

Amount per serving	% Daily Value*
Calories	1927.2

Total Fat 151.9g	0%
Saturated Fat 70.3g	0%
Polyunsaturated Fat 0g
Cholesterol 498.7mg	0%
Sodium 2783.0mg	0%
Total Carbohydrate 43.7g	0%
Dietary Fiber 13.0g	0%
Total Sugars 11.6g
Protein 106.1g	0%

Vitamin D 0IU	0%
Calcium 390.3mg	0%
Iron 17.6mg	0%
Potassium 2132.6mg	0%

*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.

Source of Calories

Fat: 69.5%

Protein: 21.6%

Carbs: 8.9%