Nut-Free Rogan Josh
Dive into the rich, aromatic flavors of Nut-Free Rogan Josh, a classic Indian-inspired dish carefully crafted without nuts to accommodate dietary needs without compromising taste. This comforting recipe features tender chunks of boneless lamb shoulder marinated in a vibrant blend of yogurt, warm spices like cumin, coriander, cinnamon, and turmeric, and a hint of chili for gentle heat. Slow-cooked to perfection in a silky tomato-based sauce, the dish bursts with layers of flavor enhanced by golden caramelized onions, fresh garlic, and ginger. Ready in just under 90 minutes, this nut-free variation remains true to the soul of traditional Rogan Josh while offering a safe and satisfying option for all. Serve it over fragrant steamed rice or paired with fluffy naan for a meal that’s perfect for dinner parties or cozy family nights.
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Recipe Information
Ingredients
- 500 grams Boneless lamb shoulder
- 150 grams Plain yogurt
- 3 tablespoons Vegetable oil
- 2 medium Onion
- 4 units Garlic cloves
- 1 inch piece Fresh ginger
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Chili powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cinnamon
- 200 grams Tomato puree
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
- 250 milliliters Water
Instructions
Cut the lamb into 1.5-inch cubes. Set aside.
In a bowl, mix the yogurt, ground cumin, ground coriander, chili powder, turmeric, and salt. Add the lamb cubes and coat well. Let it marinate for at least 30 minutes while you prepare the other ingredients.
Peel and thinly slice the onions. Finely chop the garlic cloves and ginger.
Heat vegetable oil in a large pan over medium heat. Add the sliced onions and cook until they are golden brown, about 8-10 minutes.
Add the garlic and ginger to the pan, and sauté for another 2 minutes until fragrant.
Stir in the tomato puree and ground cinnamon. Cook for 2 more minutes.
Add the marinated lamb along with all the marinade to the pan. Stir well to combine with the onions and spices.
Pour in the water, bring to a simmer, then reduce the heat to low. Cover the pan and let it cook for 45-50 minutes, or until the lamb is tender and the sauce has thickened, stirring occasionally.
Season with additional salt and black pepper to taste, if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with rice or naan.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.5 g | 185% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2943 mg | 128% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 35.7 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 563 mg | 43% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3343 mg | 71% | |
*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.
