Gluten-Free Lamb Rogan Josh Recipe

By: Gillian on August 15, 2012

Lamb Rogan Josh is a traditional dish of northern India that originated in Persia. The name may derive from the hot oil that is used for cooking or the red color of this flavorful stew. (Garam masala is often used in Indian cooking, as in this recipe. It is a mix of spices that is available in many supermarkets or can be made from scratch). Served with aromatic basmati rice, this may become one of your favorite gluten-free dinners!

1/4 cup vegetable oil
2 lb boneless lamb shoulder, cut into 1-inch cubes
Salt
3 cups thinly sliced onions
1 green bell pepper, cut into 3/4-inch pieces
1 Tbs minced garlic
2 Tbs minced fresh ginger
4 tsp Madras curry powder
1 tsp turmeric
1/2 tsp cayenne pepper
2 bay leaves
2 fresh tomatoes, seeded, and diced
1 cup plain, whole milk yogurt
2 cups water
One can (14-oz) tomato purée
1 tsp garam masala

Heat the oil in a large heavy pan. Add the lamb and cook over high heat, stirring occasionally, until browned (about 10 minutes). Transfer meat to a plate. Add the onions to the pan and cook over medium heat until golden (4 minutes). Add the bell pepper, garlic, ginger, curry, turmeric, cayenne and bay leaves, and cook for 2 minutes. Add the diced tomatoes, yogurt, water and tomato purée, and bring to a boil. Season with salt. Return the lamb to the pan. Partially cover and reduce to a simmer for 1 hour. Stir in the garam masala and cook for 5 minutes. Remove the bay leaves, adjust seasoning to taste with more salt if needed, and serve.

6 servings