Slow-Braised Lamb Rogan Josh with Palak Paneer

Ingredients

• 2 lbs Lamb Shoulder
• 1 cup Greek Yogurt
• 3 tbsp Ghee
• 2 tbsp Kashmiri Chili Powder
• 1 lb Spinach
• 0.5 gallon Whole Milk
• 2 tbsp Lemon Juice
• 1 tbsp Garam Masala

Instructions

1. 1

   Make paneer: Boil milk, add lemon juice to curdle, strain in cheesecloth, and press with a heavy weight for 1 hour.

2. 2

   Sear cubed lamb in ghee until deeply browned.

3. 3

   Create a paste of yogurt, chili powder, ginger, and garlic; add to the pot with lamb.

4. 4

   Slow cook on low heat for 2 hours until the oil separates from the gravy.

5. 5

   Blanch spinach, puree with spices, and fold in cubed fried paneer.

6. 6

   Serve the lamb alongside the palak paneer without rice to keep it low-carb.