Rogan Josh (Lamb Stew)
I paleo-fied this Indian recipe with the help of my friend, Melissa Joulwan! It's super easy and delicious.
Servings: 4
Ingredients
- 2 tablespoons coconut oil
- 1 pound lamb stew meat cut into 1½-inch chunks
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 large carrots coarsely chopped
- 2 small onions coarsely chopped
- 4 ounces mushrooms quartered
- 7 garlic cloves minced
- 2 tablespoons Penzeys Rogan Josh seasoning
- ½ cup full-fat coconut milk
- ½ cup water
Instructions
- Assemble your ingredients. Chop your veggies and preheat your oven to 300°F.
- Heat the coconut oil in a Dutch oven over medium high heat. Toss the lamb with salt and pepper in a separate bowl. Once the pot is hot, sear the lamb chunks in a single layer for about 4 minutes undisturbed on each side.
- Remove the browned lamb to a separate plate once browned, and add the carrots and onions to the empty pot. When the onions are translucent throw in the mushrooms along with a dash of salt and pepper.
- After the liquid has cooked off, toss in the garlic and stir everything around until fragrant (around 30 seconds).
- Add the lamb back into the pot along with the Rogan Josh seasoning. Stir and make sure everything is well distributed.
- Pour in the coconut milk and water. The liquid level should be about ¾ the way up the meat and veggies. Cover your pot and stick it in your oven until the meat is nice and tender (about 1.5 to 2 hours). (Tip: I like to braise my stews in the oven ‘cause the temperature is constant, the flavors get concentrated, and you don’t have to babysit it)
Nutrition
Calories: 336kcal | Carbohydrates: 17g | Protein: 26g | Fat: 20g | Fiber: 5g | Sugar: 5g