Gluten-Free Lamb Rogan Josh

Indulge in the bold, aromatic flavors of this Gluten-Free Lamb Rogan Josh, a comforting Indian curry that's perfect for anyone avoiding gluten without sacrificing taste. Tender pieces of marinated lamb are slow-cooked to perfection in a rich tomato-based sauce infused with fragrant spices like cardamom, cinnamon, and cloves, creating a symphony of deep, warming flavors. This easy-to-follow recipe uses wholesome ingredients, such as Kashmiri chili powder for a vibrant color and garam masala for a finishing touch of warmth. Serve this delectable dish with fluffy gluten-free naan or delicate rice for an authentic yet accessible dining experience that’s both satisfying and nourishing. Perfect for cozy family dinners or impressing guests with a homemade classic!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Stir in the minced garlic and grated ginger, cooking for 2 more minutes until fragrant.

Step 4

Add the black cardamom, green cardamom, cinnamon stick, cloves, and bay leaf. Sauté for another minute to let the spices release their aroma.

Step 5

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.

Step 6

Reduce the heat to medium and stir in the tomato purée. Cook for 5 minutes, allowing the tomatoes to integrate into the mixture.

Step 7

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.

Step 8

Check the seasoning and adjust salt if necessary. Stir in the garam masala and cook for another 5 minutes before turning off the heat.

Step 9

Garnish with chopped fresh cilantro before serving. Serve hot with gluten-free naan or rice.

Nutrition Facts

Serving size	2165.1 grams (2165.1g)

Amount per serving	% Daily Value*
Calories	3108

Total Fat 231.40g	297%
Saturated Fat 101.70g	509%
Polyunsaturated Fat 0.10g
Cholesterol 803mg	268%
Sodium 3253mg	141%
Total Carbohydrate 86.20g	31%
Dietary Fiber 20.60g	74%
Total Sugars 36.30g
Protein 185.90g	372%

Vitamin D 118IU	588%
Calcium 881mg	68%
Iron 23mg	127%
Potassium 4302mg	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.

Source of Calories

Fat: 65.7%

Protein: 23.5%

Carbs: 10.9%