My husband and I enjoy eating a lot of different foods from different countries, and Indian is one of our favorites. I know what a lot of you might be thinking; “But Indian food is just hot curries that will burn all the way down”, am I right to suggest? Well, I’ve got some great news for you; That’s not always the case. You see, Indian is a cuisine that is very diverse in its flavors, cooking methods and also spice/heat levels. Southern Indian cuisine has more of the spicy curries, but the Northern Indian cuisine is actually quite mild in both spice and heat.
Rogan josh is a very mild curry, but packs a lot of flavor. The prep time is very fast, and most of the spices we used are now available at any good/large grocery store in the Spices or Ethnic Food isle, or you can simply click on our links and order them. Today we used lamb in our Rogan Josh, but you can also use mutton, venison or goat. They all go great in this curry.
Serve this dish with our INDIAN SPICED RICE, and if you want to make it an Indian Banquet, use our Palak Paneer as a side dish.
We also do a fantastic Butter Chicken Recipe, which is nearly every persons favorite Indian dish, and is probably the best dish to go to if you’ve never eaten Indian Cuisine before.
- 2 pounds lamb (shanks, chops or stew meat are all good options)
- 1 large onion finely sliced (see picture below)
- 4 cups chicken bone broth/stock
- 4 TBSP coconut oil
- 1 cinnamon stick
- 2 large bay leaves
- 3 whole cloves
- 4 green green cardamom pods (lightly cracked)
- 1 tsp black mustard seeds
- 1 TBSP garlic paste
- 1 TBSP ginger paste
- 3 TBSP sour cream or keto approved plain yoghurt
- 3 tsp Kashmiri chilli powder (not to be confused with chili powder) as a substitute you can use 2 tsp paprika and 1 tsp cayenne pepper.
- 1/2 tsp ginger powder
- 1 tsp garam masala
- 1 tsp kasoori methi (dried fenugreek)
- 1 tsp stevia/erythritol blend sweetener
- 1/2 tsp xanthan gum
- Salt + Pepper to taste
- In a large pot, add oil, cinnamon stick, bay leaves, cloves, cardamom pods and mustard seeds. Heat up on medium heat until you hear the spices start to crackle.(Do not burn)
- Add in the sliced onions and sauté until they are soft and golden.
- Turn heat onto high and add in the lamb, stirring continuously until the lamb is starting to brown.
- Add a pinch of salt and both your garlic and ginger paste. Stir for 2-3 mins.
- Now add your chicken stock, bring to a boil, then turn down to med/low, cover with a lid and allow to cook for 30 minutes.
- After 30 minutes, get your kashmiri chilli powder and put it in a small bowl with a 1/4 cup of the broth from the pot. Stir and make a slurry, then add that to the curry. Stir in well.
- Add the sour cream/yoghurt, stir and allow to cook for 10 minutes.
- Sprinkle in your xanthan gum and stir well. This will thicken the curry slightly.
- Add in your ginger powder, sweetener, kasoori methi and garam masala. Stir in well, taste the curry for seasoning. Adjust if needed.
- SERVE OVER OUR INDIAN SPICED RICE
PRODUCTS WE USE:
- KITCHEN AID MEASURING SPOONS/CUPS
- PIONEER WOMAN CUTTING BOARD
- PIONEER WOMAN KNIFE SET
- PYREX MIXNG BOWLS
- FARBERWARE 10.5 QUART NONSTICK POT
- INDIAN COPPER CURRY BOWL
- INDIAN COPPER RICE BOWL
- OTTOMAN SERVING TRAY
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