Low Sodium Rogan Josh

Delight in the rich, fragrant flavors of Low Sodium Rogan Josh, a heart-healthy twist on the classic Indian lamb curry. This recipe masterfully combines tender, marinated cubes of lean lamb with a vibrant blend of spices like cumin, coriander, turmeric, and paprika, all cooked to perfection in a low-sodium chicken broth. Aromatic additions like cinnamon, cardamom, and bay leaves infuse the dish with irresistible depth, while a touch of fresh lemon juice and cilantro brighten the finish. Slow-simmered to ensure melt-in-your-mouth perfection, this satisfying curry is ideal for anyone looking to enjoy traditional Indian cuisine with a mindful approach to salt. Serve it over fluffy basmati rice or alongside naan for a wholesome, flavor-packed meal that's sure to impress!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams Lean lamb shoulder, trimmed and cubed
• 200 grams Plain unsweetened yogurt
• 1 large Onion, finely chopped
• 4 cloves Garlic, minced
• 1 tablespoon Fresh ginger, minced
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Paprika
• 1 teaspoon Ground turmeric
• 1 Cinnamon stick
• 2 Bay leaves
• 2 Black cardamom pods
• 250 milliliters Low sodium chicken broth
• 2 tablespoons Olive oil
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Fresh lemon juice
• 0.5 teaspoon Black pepper, freshly ground

Directions

Step 1

In a large bowl, whisk together the yogurt, ground cumin, ground coriander, paprika, ground turmeric, and black pepper. Add the cubed lamb and coat well. Cover and marinate in the refrigerator for at least an hour.

Step 2

Heat olive oil in a large pot or Dutch oven over medium heat. Add the cinnamon stick, bay leaves, and black cardamom pods. Stir until fragrant, about 2 minutes.

Step 3

Add the chopped onion to the pot and sauté until translucent, about 5-7 minutes.

Step 4

Stir in the minced garlic and ginger, cooking for another 2 minutes until the raw smell dissipates.

Step 5

Add the marinated lamb along with all the marinade to the pot. Cook, stirring occasionally until the lamb is browned on all sides, about 10 minutes.

Step 6

Pour the low sodium chicken broth into the pot, ensuring that the lamb is just covered. Bring to a boil, then reduce the heat to low and cover the pot.

Step 7

Simmer the mixture gently for about 1.5 hours, or until the lamb is tender and the sauce has thickened. Stir occasionally and add a bit more broth if necessary.

Step 8

Once cooked, remove the cinnamon stick, bay leaves, and cardamom pods from the pot.

Step 9

Stir in the fresh lemon juice and adjust seasoning if needed, keeping in mind that this is a low sodium recipe.

Step 10

Garnish with chopped fresh cilantro before serving with basmati rice or naan.

Nutrition Facts

Serving size	(1196.0g)

Amount per serving	% Daily Value*
Calories	1823.4

Total Fat 138.1g	0%
Saturated Fat 49.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 401.1mg	0%
Sodium 1051.9mg	0%
Total Carbohydrate 49.9g	0%
Dietary Fiber 12.6g	0%
Total Sugars 17.8g
Protein 106.4g	0%

Vitamin D 0IU	0%
Calcium 523.6mg	0%
Iron 17.6mg	0%
Potassium 2480.4mg	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: 66.5%

Protein: 22.8%

Carbs: 10.7%