Soy-Free Rogan Josh
Indulge in the rich and aromatic flavors of this Soy-Free Rogan Josh, a classic lamb curry reinvented without soy-based ingredients. Featuring tender lamb shoulder simmered in a vibrant yogurt-based marinade infused with warming spices like cumin, turmeric, paprika, and cinnamon, this recipe delivers depth and authentic Indian flair. Slow-cooked with golden onions, fresh ginger, and garlic, and finished with fragrant bay leaves and cardamom pods, every bite is a celebration of bold yet balanced flavors. Perfectly paired with steamed rice or naan, this soy-free version of the beloved Rogan Josh is gluten-free and ideal for those seeking dietary inclusivity while savoring traditional comfort food. Ready in under two hours, it’s an impressive yet approachable dish for dinner parties or weeknight indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams lamb shoulder
- 200 grams plain yogurt
- 3 tablespoons vegetable oil
- 1 whole large onion
- 4 whole garlic cloves
- 1 inch fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon ground cinnamon
- 1 tablespoon paprika
- 0.5 teaspoon cayenne pepper
- 2 whole black cardamom pods
- 2 whole bay leaves
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons fresh cilantro
Instructions
Cut the lamb shoulder into approximately 2-inch cubes and set aside.
In a large bowl, whisk together the plain yogurt, ground cumin, ground coriander, turmeric powder, paprika, cayenne pepper, and salt. Add the lamb cubes and mix well to coat the lamb evenly. Marinate for at least 30 minutes, or ideally overnight in the refrigerator.
Thinly slice the onion and set aside. Finely chop the garlic cloves and the ginger.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onion and sauté until golden brown, about 5-7 minutes.
Add the garlic and ginger to the pot and cook for another 2 minutes until fragrant.
Add the marinated lamb along with the marinade into the pot and cook, stirring occasionally, until the yogurt is fully absorbed and the lamb begins to brown, about 10-15 minutes.
Stir in the ground cinnamon, black cardamom pods, and bay leaves. Add the water and bring to a boil.
Reduce the heat to low, cover the pot, and let it simmer for approximately 60 minutes, or until the lamb is tender and the sauce has thickened, stirring occasionally.
Adjust seasoning with more salt if needed. Remove the bay leaves and cardamom pods before serving.
Garnish with freshly chopped cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2962 mg | 129% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 22.5 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 641 mg | 49% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2615 mg | 56% | |
*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.
