MAKES: 8 servings
PREPARATION TIME: 15 minutes
COOKING TIME: 8 hours
This delectable, mildly spicy curry is a staple of Kashmiri cuisine. It’s made with sweet tomatoes, warming chiles, and stimulating, aromatic spices like cardamom and cinnamon. If you like yours on the spicy side, add some chili powder for extra heat.
2.65 pounds (1.2 kg) boneless leg of lamb
Salt and pepper
1/4 cup (55 g/1.9 oz) ghee or other healthy cooking fat, divided
1 medium (110 g/3.9 oz) yellow onion, chopped
1 recipe Rogan Josh Curry Paste (shown here)
2 large (400 g/7.1 oz) tomatoes, diced (or use canned diced tomatoes)
1 cup (240 ml) bone broth or vegetable stock
2 bay leaves
1 cup (230 g/8.1 oz) full-fat sour cream or creamed coconut milk
Optional: 2/3 cup (60 g/2.1 oz) toasted flaked almonds and fresh cilantro for topping
Suggested side: cauli-rice (shown here) or shirataki rice (shown here)
Preheat the slow cooker. Cut the lamb into 11/2-inch (4-cm) chunks, and season with salt and pepper. Grease a large heavy-based saucepan or Dutch oven with half of the ghee. Cook the lamb in batches until browned on all sides and transfer to the slow cooker.
Grease the pan where you cooked the lamb with the remaining ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned. Add the Rogan Josh curry paste and cook for a minute, stirring frequently. Mix in the tomatoes, bone broth, and bay leaves, and transfer to the slow cooker. Cover with a lid. Cook on low for 8 hours or on high for 4 hours.
When done, discard the bay leaves and mix in the sour cream. Taste and season if needed. Optionally, top with toasted flaked almonds and fresh cilantro, and serve with steamed cauli-rice or shirataki rice. To store, let it cool, and refrigerate for up to 4 days or freeze for up to 3 months.
NUTRITION FACTS PER SERVING:
Total carbs: 7.6 g / Fiber: 2 g / Net carbs: 5.6 g / Protein: 29.7 g / Fat: 36.3 g / Energy: 477 kcal
Macronutrient ratio: Calories from carbs (5%), protein (25%), fat (70%)