Gluten-Free Lamb Rogan Josh

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 2 tbsp ghee or olive oil 2 tbsp ghee or olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 inch fresh ginger, grated 1 inch fresh ginger, grated
• 2 tbsp ground coriander 2 tbsp ground coriander
• 1 tbsp ground cumin 1 tbsp ground cumin
• 1 tsp turmeric powder 1 tsp turmeric powder
• 1 tsp paprika 1 tsp paprika
• 0.5 tsp cayenne pepper (or to taste) 0.5 tsp cayenne pepper (or to taste)
• 1 can (14.5 oz) diced tomatoes, undrained 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup GF chicken or vegetable stock 1 cup GF chicken or vegetable stock
• 0.5 cup plain unsweetened coconut yogurt or GF sour cream 0.5 cup plain unsweetened coconut yogurt or GF sour cream
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 0.5 tsp black pepper, or to taste 0.5 tsp black pepper, or to taste
• 2 tbsp fresh cilantro, chopped (for garnish) 2 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. 1

   Pat the lamb cubes dry with paper towels and season generously with salt and black pepper. This helps achieve a better sear and enhances the flavor of the lamb.

2. 2

   Heat the ghee or olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the seasoned lamb cubes in batches, ensuring not to overcrowd the pot, and sear them on all sides until deeply browned, about 5-7 minutes per batch. Remove the seared lamb to a plate and set aside.

3. 3

   Reduce the heat to medium and add the chopped onion to the same pot, scraping up any browned bits from the bottom. Cook the onion, stirring occasionally, until softened and translucent, about 6-8 minutes. Add the minced garlic and grated ginger, and sauté for another minute until fragrant, being careful not to burn them.

4. 4

   Stir in the ground coriander, cumin, turmeric, paprika, and cayenne pepper. Cook the spices for about 1 minute, stirring constantly, until they become very aromatic. This blooming process intensifies their flavor.

5. 5

   Pour in the diced tomatoes with their juices and the GF chicken or vegetable stock. Bring the mixture to a simmer, scraping the bottom of the pot to loosen any flavorful bits. Return the seared lamb cubes and any accumulated juices to the pot.

6. 6

   Cover the pot, reduce the heat to low, and let the rogan josh simmer gently for at least 25-30 minutes, or until the lamb is tender and the sauce has thickened slightly. Stir in the coconut yogurt or GF sour cream during the last 5 minutes of cooking until fully incorporated and the sauce is creamy. Taste and adjust seasoning with salt and pepper as needed.

7. 7

   Serve the gluten-free lamb rogan josh hot, garnished with fresh chopped cilantro. It pairs wonderfully with steamed basmati rice or gluten-free naan bread.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Full-fat yogurt produces a richer result; reduced-fat works fine in most recipes.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.