Nut-Free Lamb Rogan Josh

Discover the rich, aromatic flavors of this Nut-Free Lamb Rogan Josh, a comforting and allergy-friendly twist on the classic Indian curry. Tender cubes of lamb shoulder are slow-cooked in a fragrant blend of spices like coriander, Kashmiri chili, and turmeric, balanced with creamy yogurt and tangy crushed tomatoes. This nut-free recipe ensures all the bold, authentic flavors without the use of allergens, making it perfect for family meals or dinner parties. Garnished with fresh cilantro and a touch of lime juice for brightness, this hearty dish pairs beautifully with steamed basmati rice or warm naan bread. Ready in just under two hours, this satisfying curry is ideal for those seeking a wholesome, nut-free Indian classic that doesn’t skimp on flavor. Keywords: nut-free lamb rogan josh, Indian curry, lamb curry recipe, nut-free dinner ideas, allergy-friendly curry.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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

Directions

Step 1

Heat the vegetable oil in a large heavy-bottomed pot over medium heat.

Step 2

Add the sliced onion and sauté until golden brown, about 10 minutes.

Step 3

Stir in the minced garlic and ginger, cook for another 2 minutes until aromatic.

Step 4

Add the coriander, cumin, turmeric, red chili powder, and black pepper; stir for 1 minute to toast the spices.

Step 5

Increase the heat to medium-high and add the lamb cubes, searing until browned on all sides, which takes about 5-7 minutes.

Step 6

Lower the heat to medium, add the yogurt gradually, stirring continuously to avoid curdling.

Step 7

Stir in the crushed tomatoes and salt. Mix well to combine with the lamb and spices.

Step 8

Pour in the water and bring to a gentle simmer. Cover the pot with a lid and reduce heat to low.

Step 9

Let the lamb cook for 60-75 minutes, stirring occasionally until the lamb is tender and the sauce has thickened.

Step 10

Once cooked, taste and adjust seasoning if necessary, then add in the lime juice.

Step 11

Garnish with fresh cilantro before serving.

Step 12

Serve hot with steamed basmati rice or naan bread.

Nutrition Facts

Serving size	1859.1 grams (1859.1g)

Amount per serving	% Daily Value*
Calories	2443

Total Fat 181.70g	233%
Saturated Fat 65.50g	328%
Polyunsaturated Fat 16.90g
Cholesterol 572mg	191%
Sodium 5892mg	256%
Total Carbohydrate 65.20g	24%
Dietary Fiber 14.30g	51%
Total Sugars 35.20g
Protein 153.10g	306%

Vitamin D 75IU	373%
Calcium 623mg	48%
Iron 22mg	119%
Potassium 4162mg	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.

Source of Calories

Fat: 65.2%

Protein: 24.4%

Carbs: 10.4%