Gluten-Free Lamb Rogan Josh
Savor the rich, aromatic flavors of this *Gluten-Free Lamb Rogan Josh*, a classic Indian curry made with tender lamb shoulder slow-cooked in a vibrant blend of yogurt, Kashmiri chili powder, and fragrant whole spices including black cardamom, green cardamom, cinnamon, and cloves. This recipe is not only gluten-free but also brimming with authentic spices that meld beautifully with the tangy tomato purée and creamy yogurt marinade. The slow-cooking process ensures melt-in-your-mouth lamb in a deeply flavorful sauce that’s perfected with a final touch of garam masala and fresh cilantro. Perfect for a cozy dinner, pair it with gluten-free naan or basmati rice for a hearty, satisfying meal that celebrates the essence of Indian cuisine. Whether you're catering to dietary needs or simply exploring bold, authentic flavors, this dish is a must-try!
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Recipe Information
Ingredients
- 2 pounds Boneless lamb shoulder, cut into 2-inch cubes
- 1 cup Plain yogurt
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Kashmiri red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 3 tablespoons Ghee or vegetable oil
- 2 large Onions, finely sliced
- 6 Garlic cloves, minced
- 1.5 tablespoons Fresh ginger, grated
- 2 Black cardamom pods, lightly crushed
- 4 Green cardamom pods, lightly crushed
- 1 2-inch piece Cinnamon stick
- 5 Cloves
- 1 Bay leaf
- 0.5 cup Tomato purée
- 2 cups Water
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro leaves, chopped
Instructions
In a large bowl, combine the lamb cubes with yogurt, ground cumin, ground coriander, Kashmiri red chili powder, turmeric, and salt. Marinate for at least 1 hour in the refrigerator.
In a large, heavy-bottomed pot, heat the ghee or vegetable oil over medium heat. Add the sliced onions and sauté until they are golden brown, about 10-15 minutes.
Stir in the minced garlic and grated ginger, cooking for 2 more minutes until fragrant.
Add the black cardamom, green cardamom, cinnamon stick, cloves, and bay leaf. Sauté for another minute to let the spices release their aroma.
Increase the heat to medium-high and add the marinated lamb along with all the marinade ingredients. Sear the lamb until browned on all sides, about 5-7 minutes.
Reduce the heat to medium and stir in the tomato purée. Cook for 5 minutes, allowing the tomatoes to integrate into the mixture.
Add the water to the pot, bringing it to a gentle simmer. Cover the pot and let the curry slow-cook for about 90 minutes, stirring occasionally, until the lamb is tender and the sauce is thick and rich.
Check the seasoning and adjust salt if necessary. Stir in the garam masala and cook for another 5 minutes before turning off the heat.
Garnish with chopped fresh cilantro before serving. Serve hot with gluten-free naan or rice.
Nutrition Facts
Calories |
3108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.4 g | 297% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 3253 mg | 141% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 36.3 g | ||
| Protein | 185.9 g | 372% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 881 mg | 68% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4302 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
