Dairy-Free Rogan Josh
Rich, aromatic, and completely dairy-free, this Rogan Josh recipe is a modern twist on the classic Indian favorite. Made with tender pieces of boneless lamb shoulder slow-cooked in a fragrant blend of spices, including cinnamon, cardamom, and garam masala, this dish is bursting with bold, earthy flavors. Tomato puree adds depth and richness to the sauce, while freshly chopped cilantro provides a vibrant finishing touch. Perfect for anyone seeking a recipe free of dairy without sacrificing authenticity, this hearty, gluten-free dish pairs beautifully with basmati rice or warm naan bread. With just 20 minutes of prep and a slow simmer for melt-in-your-mouth lamb, this is the ultimate comfort food for any dinner table. Indulge in the irresistible tastes of India with this flavorful, dairy-free Rogan Josh!
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Recipe Information
Ingredients
- 500 grams boneless lamb shoulder
- 3 tablespoons vegetable oil
- 2 medium onions
- 4 garlic cloves
- 1 inch piece fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1.5 teaspoons paprika
- 1 teaspoon garam masala
- 0.5 teaspoon cayenne pepper
- 1 cinnamon stick
- 5 cloves
- 2 black cardamom pods
- 200 grams tomato puree
- 1 teaspoon salt
- 400 ml water
- 2 tablespoons fresh cilantro
Instructions
Cut the lamb into 2-inch cubes and set aside.
Peel and thinly slice the onions. Mince the garlic cloves and grate the ginger.
Heat the vegetable oil in a large pot over medium heat.
Add the sliced onions and cook until they are golden brown, about 10 minutes.
Stir in the garlic and ginger, cooking for an additional 2 minutes.
Add the cumin, coriander, turmeric, paprika, garam masala, and cayenne pepper. Stir well to coat the onion mixture with the spices.
Add the cinnamon stick, cloves, and black cardamom pods. Sauté for 1 minute until fragrant.
Increase the heat and add the lamb cubes to the pot. Stir and cook for 5 minutes to lightly brown the lamb.
Mix in the tomato puree and salt. Stir until combined.
Pour in the water and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1 hour, stirring occasionally.
Remove the lid and cook for an additional 20 minutes, allowing the sauce to thicken and the lamb to become tender.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2825 mg | 123% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 21.1 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3048 mg | 65% | |
*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.
