Low Sodium Lamb Rogan Josh

Savor the rich and aromatic flavors of this Low Sodium Lamb Rogan Josh, a heart-healthy twist on the classic Indian curry. Tender cubes of marinated lamb are simmered to perfection in a medley of fragrant spices, including cumin, coriander, and cardamom, creating a deep and satisfying flavor profile without the need for added salt. This recipe relies on natural herbs and spices, along with creamy Greek yogurt and vibrant tomato paste, to deliver a sauce that’s both bold and comforting. Finished with a hint of fresh lemon juice and a sprinkle of cilantro, it’s the perfect dish for those seeking a lower sodium alternative without sacrificing taste. Ready in under two hours, this wholesome one-pot meal is ideal for family dinners or special occasions. Serve it alongside steamed rice or warm naan for an unforgettable dining experience!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 500 grams lamb shoulder, cut into cubes
• 150 grams Greek yogurt
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 cinnamon stick
• 2 bay leaves
• 4 cardamom pods, lightly crushed
• 4 cloves
• 2 tablespoons tomato paste
• 300 milliliters water
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice

Directions

Step 1

In a large bowl, combine the lamb cubes with Greek yogurt. Mix well to coat the lamb. Set aside to marinate for at least 30 minutes.

Step 2

Heat the vegetable oil in a large pot over medium heat. Add the onions and cook until they are golden brown, about 8-10 minutes.

Step 3

Add the garlic and ginger to the pot and cook for another 2 minutes until fragrant.

Step 4

Stir in the ground cumin, coriander, turmeric, paprika, cayenne pepper, and black pepper. Cook the spices for 1-2 minutes to release their aromas.

Step 5

Add the cinnamon stick, bay leaves, cardamom pods, and cloves to the pot. Stir well to coat the spices with the oil.

Step 6

Increase the heat to high, add the marinated lamb along with the yogurt that clings to it, and cook for 6-8 minutes, stirring occasionally, until the lamb is lightly browned.

Step 7

Stir in the tomato paste and cook for an additional 3 minutes.

Step 8

Pour in the water, bring to a boil, then lower the heat to a simmer. Cover the pot and let it cook for 45-60 minutes or until the lamb is tender and the sauce has thickened.

Step 9

Check the seasoning and add freshly ground black pepper if needed, avoiding any salt.

Step 10

Once cooked, remove the pot from heat and stir in the lemon juice.

Step 11

Garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(1241.5g)

Amount per serving	% Daily Value*
Calories	2031.3

Total Fat 148.8g	0%
Saturated Fat 55.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 490mg	0%
Sodium 490.3mg	0%
Total Carbohydrate 58.2g	0%
Dietary Fiber 16.9g	0%
Total Sugars 16.4g
Protein 117.2g	0%

Vitamin D 0IU	0%
Calcium 486.9mg	0%
Iron 21.2mg	0%
Potassium 2685.8mg	0%

*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: 65.6%

Protein: 23.0%

Carbs: 11.4%