Rogan Josh (Indian Lamb Stew)
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tablespoons ghee or coconut oil
- 2½ pounds boneless lamb shoulder cut into 1½-inch cubes (can also use cubed beef chuck roast)
- 2 onions coarsely chopped
- 2 large carrots coarsely chopped
- 3 tablespoons Rogan Josh seasoning
- ½ cup full-fat coconut yogurt or full-fat coconut milk
- 1½ teaspoons Diamond Crystal kosher salt
- ¼ teaspoon Freshly ground black pepper
Method
- Preheat the oven to 300°F with the rack in the middle.
- Melt the ghee in a large Dutch oven over medium low heat. Add the lamb, onions, carrots, Rogan Josh seasoning, salt, and pepper to the pot.
- Stir the mixture constantly for 5-8 minutes, or until the spices are fragrant.
- Next, mix in ½ cup of water and the coconut yogurt. Increase the heat to high to bring the contents to a simmer.
- Place the lid on the pot and place the stew in the oven for around two hours or until the lamb is fork tender.
- Remove the stew from the oven and adjust the seasoning with salt and pepper to taste. Serve over Simple Cauliflower Rice or along with roasted vegetables.
- Leftovers can be kept in a sealed container for up to four days in the fridge or up to four months in the freezer.