Dairy-Free Lamb Rogan Josh
Experience the bold and fragrant flavors of traditional Rogan Josh with a modern twist in this **Dairy-Free Lamb Rogan Josh** recipe. Tender pieces of lamb shoulder are simmered to perfection in a rich, spiced curry made with warming cumin, garam masala, Kashmiri chili powder, and a luscious base of crushed tomatoes and creamy coconut milk. This dairy-free variation swaps yogurt for coconut milk, making it perfect for those avoiding dairy without compromising on authenticity or taste. The dish comes together with simple ingredients like fresh ginger, garlic, and a sprinkling of fresh cilantro for a vibrant finish. Ready in about two hours, this one-pot meal is ideal for a cozy dinner, especially when paired with steamed basmati rice or warm naan bread. Indulge in this flavorful, allergy-friendly take on a classic Indian favorite!
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Recipe Information
Ingredients
- 2 pounds Lamb shoulder, cut into 1-inch cubes
- 2 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 2 tablespoons Ginger, minced
- 28 ounces Canned tomatoes, crushed
- 13.5 ounces Coconut milk
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Fresh cilantro, chopped
- 1 cup Water
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the finely chopped onions to the pot and sauté until golden brown, about 8-10 minutes.
Stir in the minced garlic and ginger, and cook for another 2-3 minutes until the raw smell disappears.
Add the lamb cubes to the pot and brown them on all sides, about 5-7 minutes.
Once the lamb is browned, add the coriander powder, garam masala, turmeric, Kashmiri red chili powder, and ground cinnamon. Stir well to coat the lamb in the spices.
Pour in the crushed tomatoes, coconut milk, and water. Mix everything well and season with salt and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Let the curry simmer gently for about 75-90 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.
Adjust seasoning if needed, and garnish with chopped fresh cilantro before serving.
Serve hot with rice or naan for a complete meal.
Nutrition Facts
Calories |
3575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.4 g | 326% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5127 mg | 223% | |
| Total Carbohydrate | 130.5 g | 47% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 71.0 g | ||
| Protein | 197.1 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 5179 mg | 110% | |
*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.
