Nut-Free Rogan Josh

Indulge in the rich, aromatic flavors of Nut-Free Rogan Josh, a comforting lamb curry that’s perfect for those with nut allergies. This recipe features tender, marinated lamb shoulder simmered in a vibrant, spice-infused tomato and yogurt gravy, creating a perfectly balanced dish with layers of warmth and depth. By skipping nuts, it remains allergen-friendly without compromising on the authenticity of its bold, earthy spices like cumin, coriander, turmeric, and cinnamon. Ready in just over an hour, this crowd-pleaser is ideal for cozy dinners or festive gatherings. Garnish with fresh cilantro and serve over fluffy basmati rice or warm naan for a satisfying meal that’s both wholesome and flavorful.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Cut the lamb into 1.5-inch cubes. Set aside.

Step 2

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.

Step 3

Peel and thinly slice the onions. Finely chop the garlic cloves and ginger.

Step 4

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.

Step 5

Add the garlic and ginger to the pan, and sauté for another 2 minutes until fragrant.

Step 6

Stir in the tomato puree and ground cinnamon. Cook for 2 more minutes.

Step 7

Add the marinated lamb along with all the marinade to the pan. Stir well to combine with the onions and spices.

Step 8

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.

Step 9

Season with additional salt and black pepper to taste, if needed.

Step 10

Garnish with freshly chopped cilantro before serving.

Step 11

Serve hot with rice or naan.

Nutrition Facts

Serving size	1500.6 grams (1500.6g)

Amount per serving	% Daily Value*
Calories	1975

Total Fat 144.50g	185%
Saturated Fat 47.60g	238%
Polyunsaturated Fat 25.30g
Cholesterol 384mg	128%
Sodium 2943mg	128%
Total Carbohydrate 76.40g	28%
Dietary Fiber 14.30g	51%
Total Sugars 35.70g
Protein 108.70g	217%

Vitamin D 72IU	360%
Calcium 563mg	43%
Iron 17mg	94%
Potassium 3343mg	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.

Source of Calories

Fat: 63.7%

Protein: 21.3%

Carbs: 15.0%