Rogan Josh

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The Charlie Foundation is pleased to present this Ketogenic Diet approved recipe with the collaboration of our partner site

Recipe makes 1 serving

Each serving provides:

507 Calories  2:1 Ratio

17.92gm Protien

46.2gm Fat

4.92gm Carbohydrate



70g lamb, raw, leg meat trimmed of fat

10g onions, diced small

2g fresh garlic, minced

2g fresh ginger root, minced

1g chili powder

1g garam masala

20g ghee

200g chicken broth

(use vegetable or lamb broth if available)

20g coconut milk, full fat

25g macadamia nuts, chopped

4g fresh cilantro, minced

white pepper

sea salt, use Kala Namak if available

*Optional spices to steep in a tea ball- see directions at the bottom of the page.



1. Combine the first 6 ingredients and marinate for at least 1 hour or overnight. 

2. Add the ghee to a small pan over medium high heat.  Add the marinated meat  including all the additional ingredients mixture to the ghee.  Brown the meat on all sides.

3. Add the broth and the tea ball filled with spices to the browned meat. Cover the pot with a lid and turn the heat to low.  Simmer this for at least 1 hour.  You may add water if needed.

4. When the meat is tender, remove the pot from the heat, drain the juices from the tea ball.  Discard the spices in the tea ball.  Add the mayonnaise and ground macadamia nuts, stir very well until it is completely combined. Season to taste with the salt and white pepper. Top with the fresh cilantro.


 *Directions for steeping spices in tea ball

Use whole, fresh spices for best results. Break open or crush to get maximum flavor.  Put this spice combination into a mesh “tea ball”. Allow this to steep during the cooking process to add lots of flavor.  This does not need to be calculated into the meal. Add all spices below for this recipe. Adjust for your taste preferances.

 cardamom pods

bay leaf


black peppercorns

cinnamon stick



chili flakes




For lower ratio's or nut-free needs, consider using flaxmeal and coconut milk in place of the macadamia nuts and mayonnaise to thicken the stew.


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