Lamb Rogan Josh
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 700 g | Lamb | |
| 2 | Onions | |
| 1 tbsp | Ghee | |
| 4 tbsp | Plain yogurt | |
| 3 cloves | Garlic | |
| 1 tbsp | Ginger | |
| 1.5 tsp | Chili powder | |
| 1 tsp | Turmeric | |
| 2 tsp | Garam masala | |
| 5 | Cardamom pods | (green) |
| 1 tsp | Cloves | (whole) |
| .5 tsp | Cinnamon | |
| 200 g | Chopped tomatoes | |
| 1 tbsp | Tomato paste |
- Add the ghee to a deep lidded pot or pan over medium-high heat. Once hot, add the onion and fry till golden and translucent. Add the turmeric, garlic, chili peppers and ginger and fry for a further few mins.
- Add in the lamb, garam masala, chilli powder, salt and continue to fry for a couple of minutes until the lamb is coated in all the spices. Stir in the cardamom pods, cloves and cinnamon.
- Add the crushed tomatoes, tomato paste, and 1 cup of water, bring to a boil, reduce heat, cover with a lid and simmer for approximately 1 hour and 30 mins, until lamb is tender. If it gets too dry just add a little water at a time.
- Once cooked, taste and season with some more salt if needed. Add the yoghurt to a bowl, and spoon some of the hot gravy into the yoghurt and whisk until combined, yoghurt should no longer be cold. This helps prevent it from splitting when added into the hot sauce.
- Add the yoghurt mixture into the lamb and stir until combined.
Fat:
13.3g
Saturates:
7.3g
Sugars:
6.6g
Protein:
37.7g
Carbs:
13.6g
Fiber:
3.6g
26.7%
Calories
13.7%
Carbs
44.4%
Protein
33.3%
Fat
14.4%
Fiber