Nut-Free Lamb Rogan Josh
Indulge in the rich, aromatic flavors of **Nut-Free Lamb Rogan Josh**, a dairy-infused twist on the classic Indian curry. This hearty and comforting dish features tender cubes of lamb slow-simmered in a luscious sauce made from yogurt, crushed tomatoes, and a vibrant medley of warming spices like coriander, cumin, turmeric, and Kashmiri red chili powder. Perfectly balanced with a hint of fresh lime juice and garnished with fragrant cilantro, this nut-free version ensures everyone at the table can savor the iconic dish without compromising on flavor. Ready in under 2 hours and ideal for pairing with fluffy basmati rice or warm naan bread, this recipe is the perfect centerpiece for your next family dinner or celebratory feast. Ideal for lovers of Indian cuisine, this lamb rogan josh is bold, satisfying, and irresistibly delicious!
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Recipe Information
Ingredients
- 750 g boneless lamb shoulder, cubed
- 2 tablespoons vegetable oil
- 1 large onion, finely sliced
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 2 teaspoons coriander powder
- 2 teaspoons cumin powder
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 0.5 teaspoon ground black pepper
- 150 ml yogurt
- 400 g canned crushed tomatoes
- 2 teaspoons salt
- 300 ml water
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
Instructions
Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
Add the sliced onion and sauté until golden brown, about 10 minutes.
Stir in the minced garlic and ginger, cook for another 2 minutes until aromatic.
Add the coriander, cumin, turmeric, red chili powder, and black pepper; stir for 1 minute to toast the spices.
Increase the heat to medium-high and add the lamb cubes, searing until browned on all sides, which takes about 5-7 minutes.
Lower the heat to medium, add the yogurt gradually, stirring continuously to avoid curdling.
Stir in the crushed tomatoes and salt. Mix well to combine with the lamb and spices.
Pour in the water and bring to a gentle simmer. Cover the pot with a lid and reduce heat to low.
Let the lamb cook for 60-75 minutes, stirring occasionally until the lamb is tender and the sauce has thickened.
Once cooked, taste and adjust seasoning if necessary, then add in the lime juice.
Garnish with fresh cilantro before serving.
Serve hot with steamed basmati rice or naan bread.
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.7 g | 233% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5892 mg | 256% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 35.2 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 622 mg | 48% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4162 mg | 89% | |
*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.
