Low Carb Rogan Josh
Dive into the rich, aromatic flavors of Low Carb Rogan Josh, a healthy twist on the classic Indian curry that’s perfect for your keto or low-carb lifestyle. Tender, yogurt-marinated lamb simmers to perfection with bold spices like Kashmiri chili, cumin, and cardamom, creating a deeply flavorful dish that’s both hearty and satisfying. The traditional base of this curry is replaced with fluffy, sautéed cauliflower rice, keeping it light without sacrificing any of the authentic taste. Fragrant cinnamon sticks and whole cloves infuse every bite, while a final garnish of fresh cilantro adds a refreshing touch. With just 15 minutes of prep time, this vibrant dish is an easy, wholesome way to enjoy a restaurant-quality meal at home—without the carbs. Perfect for cozy dinners or meal prepping, this recipe ensures you don’t have to compromise on flavor for health.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
Add the sliced onions to the pan and sauté until golden brown, about 7-10 minutes.
Step 4
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until the raw smell goes away.
Step 5
Add the tomato paste, and cook for another 2 minutes, stirring frequently.
Step 6
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.
Step 7
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.
Step 8
While the lamb is cooking, prepare the cauliflower rice by grating the cauliflower using a box grater or a food processor.
Step 9
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.
Step 10
Once the lamb is cooked, taste for seasoning, and adjust if necessary.
Step 11
Serve the Rogan Josh hot, garnished with fresh cilantro, over the cauliflower rice.
Nutrition Facts
| Serving size | (1178.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1870.0 |
| Total Fat 134.0g | 0% |
| Saturated Fat 58.7g | 0% |
| Cholesterol 452.7mg | 0% |
| Sodium 2755.9mg | 0% |
| Total Carbohydrate 63.1g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 20.2g | |
| Protein 112.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 462.2mg | 0% |
| Iron 16.5mg | 0% |
| Potassium 3255.2mg | 0% |
Source of Calories