Lamb rogan josh
A Indian dinner for the galley that copes with rough seas, can be made ahead and frozen, about 105 min hands-on.
- Dinner
- Indian
- ⏱ 105 min
- 🌊 Sea tolerance 5/5
- gluten-free
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Lamb shoulder (diced)680 g (170 g)
- Plain yogurt200 g (50 g)
- Canned chopped tomatoes400 g (100 g)
- Onion (brown/yellow)240 g (≈ 2 onions) (60 g (≈ 0.5 onion))
- Garam masala16 g (4 g)
- Fresh ginger20 g (5 g)
- Garlic (bulb)20 g (≈ 0.5 bulb) (5 g)
- Basmati rice280 g (70 g)
- Sunflower / vegetable oil40 g (10 g)
Method
- Brown lamb; add onion, garlic, ginger and spices.
- Stir in yogurt a spoon at a time, then tomatoes and water to cover.
- Simmer covered 1½ hours; serve with rice.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Make ahead: cook in port and freeze in portions.
- Contains: Milk / lactose — always check the labels of what you buy.
Per serving
💪 Protein-packed · ⚡ Night-watch fuel
- kcal
- 887
- protein
- 37 g
- fat
- 50 g
- carbs
- 72 g
- sugar
- 8 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes