Ingredients

The following ingredients have 3 Servings
  • 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

Instruction

  • 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)