Dairy-Free Lamb Rogan Josh

Savor the rich, comforting flavors of this Dairy-Free Lamb Rogan Josh, a deliciously aromatic twist on the traditional Indian curry. Made with tender chunks of lamb shoulder simmered in a velvety sauce of crushed tomatoes and creamy coconut milk, this recipe is perfectly spiced with cumin, garam masala, turmeric, and a hint of Kashmiri red chili for a gentle kick. Free of dairy but full of bold flavor, this dish is ideal for anyone seeking a hearty, allergen-friendly meal. With just 20 minutes of prep and a slow simmer yielding irresistibly tender lamb, it’s a satisfying centerpiece for any dinner table. Serve it with fluffy rice or warm naan, and finish with a sprinkling of fresh cilantro for an unforgettable feast.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Add the finely chopped onions to the pot and sauté until golden brown, about 8-10 minutes.

Step 3

Stir in the minced garlic and ginger, and cook for another 2-3 minutes until the raw smell disappears.

Step 4

Add the lamb cubes to the pot and brown them on all sides, about 5-7 minutes.

Step 5

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.

Step 6

Pour in the crushed tomatoes, coconut milk, and water. Mix everything well and season with salt and black pepper.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.

Step 8

Let the curry simmer gently for about 75-90 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.

Step 9

Adjust seasoning if needed, and garnish with chopped fresh cilantro before serving.

Step 10

Serve hot with rice or naan for a complete meal.

Nutrition Facts

Serving size	(2843.3g)

Amount per serving	% Daily Value*
Calories	3575.0

Total Fat 254.4g	0%
Saturated Fat 97.0g	0%
Polyunsaturated Fat 25.2g
Cholesterol 725.7mg	0%
Sodium 5126.6mg	0%
Total Carbohydrate 130.5g	0%
Dietary Fiber 28.3g	0%
Total Sugars 71.0g
Protein 197.1g	0%

Vitamin D 0IU	0%
Calcium 573.5mg	0%
Iron 29.8mg	0%
Potassium 5179.1mg	0%

*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.

Source of Calories

Fat: 63.6%

Protein: 21.9%

Carbs: 14.5%