Soy-Free Rogan Josh

Experience the rich, aromatic flavors of a traditional Rogan Josh with a modern twist in this Soy-Free Rogan Josh recipe, crafted for those seeking a luxurious yet allergen-conscious meal. Tender lamb shoulder is marinated in a fragrant medley of yogurt, warm spices, and herbs, ensuring every bite is packed with flavor. The slow-cook technique allows the meat to become melt-in-your-mouth tender, while the spices infuse the dish with layers of complexity. This recipe eliminates soy-based ingredients without compromising on authenticity, making it perfect for soy-sensitive diners. Serve it with fluffy basmati rice or warm naan for a truly comforting, restaurant-quality meal made right in your own kitchen.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams lamb shoulder
• 200 grams plain yogurt
• 3 tablespoons vegetable oil
• 1 whole large onion
• 4 whole garlic cloves
• 1 inch fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon ground cinnamon
• 1 tablespoon paprika
• 0.5 teaspoon cayenne pepper
• 2 whole black cardamom pods
• 2 whole bay leaves
• 1 teaspoon salt
• 1 cup water
• 2 tablespoons fresh cilantro

Directions

Step 1

Cut the lamb shoulder into approximately 2-inch cubes and set aside.

Step 2

In a large bowl, whisk together the plain yogurt, ground cumin, ground coriander, turmeric powder, paprika, cayenne pepper, and salt. Add the lamb cubes and mix well to coat the lamb evenly. Marinate for at least 30 minutes, or ideally overnight in the refrigerator.

Step 3

Thinly slice the onion and set aside. Finely chop the garlic cloves and the ginger.

Step 4

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onion and sauté until golden brown, about 5-7 minutes.

Step 5

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

Step 6

Add the marinated lamb along with the marinade into the pot and cook, stirring occasionally, until the yogurt is fully absorbed and the lamb begins to brown, about 10-15 minutes.

Step 7

Stir in the ground cinnamon, black cardamom pods, and bay leaves. Add the water and bring to a boil.

Step 8

Reduce the heat to low, cover the pot, and let it simmer for approximately 60 minutes, or until the lamb is tender and the sauce has thickened, stirring occasionally.

Step 9

Adjust seasoning with more salt if needed. Remove the bay leaves and cardamom pods before serving.

Step 10

Garnish with freshly chopped cilantro and serve hot with steamed rice or naan.

Nutrition Facts

Serving size	(1194.8g)

Amount per serving	% Daily Value*
Calories	2030.2

Total Fat 151.6g	0%
Saturated Fat 55.2g	0%
Polyunsaturated Fat 25.3g
Cholesterol 512mg	0%
Sodium 2962.3mg	0%
Total Carbohydrate 51.7g	0%
Dietary Fiber 12.4g	0%
Total Sugars 22.5g
Protein 122.5g	0%

Vitamin D 96IU	0%
Calcium 640.7mg	0%
Iron 15.2mg	0%
Potassium 2615.1mg	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: 66.2%

Protein: 23.8%

Carbs: 10.0%