Paleo Rogan Josh
Indulge in the robust flavors of this Paleo Rogan Josh, a healthy twist on the classic Indian-inspired curry. This hearty recipe features tender, slow-cooked lamb shoulder, richly spiced with aromatic cumin, coriander, turmeric, and Kashmiri chili powder. Simmered to perfection in creamy coconut milk, tomatoes, and fragrant ginger-garlic paste, this dish offers a dairy-free and gluten-free comfort food experience. Perfectly balanced with a touch of cinnamon and cayenne for warmth and heat, this paleo-friendly Rogan Josh is easy to make and ideal for meal prepping or family dinners. Garnished with fresh cilantro, it’s best served over cauliflower rice or alongside a fresh salad for a satisfying paleo meal. Whether you're following a paleo diet or just love flavorful, wholesome recipes, this dish is sure to become a favorite!
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Recipe Information
Ingredients
- 2 pounds lamb shoulder
- 2 tablespoons coconut oil
- 1 large, finely chopped onion
- 4 minced garlic cloves
- 1 inch, grated fresh ginger
- 2 tablespoons tomato paste
- 1.5 cups coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 1 teaspoon kashmiri chili powder
- 0.5 teaspoon black pepper
- 1 teaspoon sea salt
- 2 bay leaves
- 2 tablespoons, chopped fresh cilantro
- 1 cup water
Instructions
Trim any excess fat from the lamb shoulder and cut it into 1.5-inch cubes.
Heat coconut oil in a large heavy-bottomed pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, and cook for another 2 minutes.
Add the tomato paste and mix well, cooking for 2 minutes until the paste becomes fragrant.
Add the cumin, coriander, turmeric, cinnamon, cayenne pepper, kashmiri chili powder, black pepper, and sea salt. Stir to combine the spices with the onion mixture.
Increase the heat to medium-high and add the lamb pieces, browning them on all sides for about 5-6 minutes.
Pour in the coconut milk and water, then add the bay leaves. Stir to combine.
Bring the mixture to a boil, then reduce to a simmer, cover with a lid, and let it cook for 75 minutes or until the lamb is tender.
Check occasionally and stir to prevent any sticking. Add more water if needed for desired consistency.
Once cooked, remove the bay leaves and adjust seasoning if necessary.
Garnish with fresh chopped cilantro before serving.
Serve hot and enjoy your Paleo Rogan Josh.
Nutrition Facts
Calories |
3091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.6 g | 285% | |
| Saturated Fat | 109.2 g | 546% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 3208 mg | 139% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 39.4 g | ||
| Protein | 198.7 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3738 mg | 80% | |
*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.
