Smoky Beef Rogan Josh

Directions

1. Step 1

   Whisk the plain yogurt until smooth. Set aside. In a heavy-bottomed pot or pressure cooker, heat the ghee or oil. Add the whole spices (cinnamon, cardamom, cloves) and sauté for 30 seconds until fragrant.

2. Step 2

   Add the sliced onions to the pot and fry until they are deep golden brown. Remove about half of the fried onions and set them aside for garnish.

3. Step 3

   Add the beef chuck pieces to the pot and brown them on all sides for about 8-10 minutes until nicely seared.

4. Step 4

   Stir in the ginger-garlic paste and cook for 2 minutes. Add the tomato paste and cook for another minute. Reduce the heat to low, then gradually add the whisked yogurt, stirring constantly to prevent curdling. Cook for 5 minutes, stirring occasionally.

5. Step 5

   Add the Kashmiri red chili powder, smoked paprika, fennel powder, dry ginger powder, coriander powder, salt, and the optional erythritol or low-carb sweetener. Mix well and cook for 5-7 minutes until the oil separates from the gravy.

6. Step 6

   Pour in the water, bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 90-120 minutes (or pressure cook for 30-35 minutes after the first whistle) until the beef is fork-tender.

7. Step 7

   Stir in the garam masala and the reserved fried onions. Add the fresh cilantro and toasted slivered almonds. Simmer for another 5 minutes to allow the flavors to meld.

8. Step 8

   Serve hot with a side of cauliflower rice or your favorite low-carb bread.