Dairy-Free Rogan Josh

Discover the vibrant flavors of India with this Dairy-Free Rogan Josh, a delectable spin on the classic lamb curry. Tender chunks of boneless lamb shoulder are slow-cooked in a rich, aromatic sauce infused with a medley of warming spices like cumin, coriander, garam masala, and cinnamon. This version skips dairy without sacrificing depth, relying on tomato puree to create a luscious, flavorful base. Perfect for a cozy dinner, this dish pairs beautifully with steamed basmati rice or warm naan. Ready in just over 90 minutes and ideal for meal prep, this recipe is a must-try for curry enthusiasts seeking a dairy-free option. Garnish with fresh cilantro for a bright, herby finish and savor every comforting bite!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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

Directions

Step 1

Cut the lamb into 2-inch cubes and set aside.

Step 2

Peel and thinly slice the onions. Mince the garlic cloves and grate the ginger.

Step 3

Heat the vegetable oil in a large pot over medium heat.

Step 4

Add the sliced onions and cook until they are golden brown, about 10 minutes.

Step 5

Stir in the garlic and ginger, cooking for an additional 2 minutes.

Step 6

Add the cumin, coriander, turmeric, paprika, garam masala, and cayenne pepper. Stir well to coat the onion mixture with the spices.

Step 7

Add the cinnamon stick, cloves, and black cardamom pods. Sauté for 1 minute until fragrant.

Step 8

Increase the heat and add the lamb cubes to the pot. Stir and cook for 5 minutes to lightly brown the lamb.

Step 9

Mix in the tomato puree and salt. Stir until combined.

Step 10

Pour in the water and bring the mixture to a boil.

Step 11

Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1 hour, stirring occasionally.

Step 12

Remove the lid and cook for an additional 20 minutes, allowing the sauce to thicken and the lamb to become tender.

Step 13

Garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(1440.8g)

Amount per serving	% Daily Value*
Calories	1894.0

Total Fat 144.3g	0%
Saturated Fat 46.7g	0%
Polyunsaturated Fat 25.2g
Cholesterol 375mg	0%
Sodium 2825.3mg	0%
Total Carbohydrate 68.9g	0%
Dietary Fiber 21.0g	0%
Total Sugars 21.1g
Protein 101.0g	0%

Vitamin D 0IU	0%
Calcium 350.8mg	0%
Iron 18.3mg	0%
Potassium 3048.5mg	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: 65.6%

Protein: 20.4%

Carbs: 13.9%