Rogan Josh (Lamb Stew)
Ingredients
-
2
tablespoons
coconut oil
-
1
pound
lamb stew meat, cut into 1½-inch chunks
-
Kosher
salt
to taste
-
Freshly ground
black pepper
to taste
-
2
large
carrots, coarsely chopped
-
2
small
onions, coarsely chopped
-
4
ounces
mushrooms, quartered
-
7
cloves
garlic, minced
-
2
tablespoons
Penzeys Rogan Josh seasoning
-
½
cup
full-fat coconut milk
-
½
cup
water
Instructions
- Preheat the oven to 300°F and prepare the ingredients.
- Heat coconut oil in a Dutch oven over medium-high heat.
- Season the lamb with salt and pepper, then sear in the pot for about 4 minutes on each side.
- Remove the lamb and add carrots and onions to the pot, cooking until onions are translucent.
- Add mushrooms and a dash of salt and pepper, cooking until the liquid has evaporated.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Return the lamb to the pot, add the Rogan Josh seasoning, and mix well.
- Pour in the coconut milk and water, ensuring the liquid covers the meat and veggies about ¾ of the way.
- Cover the pot and braise in the oven for 1.5 to 2 hours until the meat is tender.
Nutrition Facts (estimated)
Servings
4
Calories
336
Total fat
20g
Total carbohydrates
17g
Total protein
26g
Sodium
mg
Cholesterol
mg
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