Rogan Josh is lamb stew with an unusual but memorable name. It’s a meal that fills your house with the comforting aroma of spices and slow cooked meat. Luckily, in this quick and easy (and dairy-free) version of Rogan Josh, “slow” only means an hour, so you won’t be tortured by the mouth-watering aroma for long.
Rogan Josh is a popular Kashmiri dish traditionally made with lamb, yogurt, loads of hot Kashmiri chiles and other spices. This simplified version uses fire-roasted tomatoes and curry powder for heat and flavor. Creamy coconut milk easily takes the place of yogurt, coating the tender lamb in a rich, creamy sauce.
Lamb often shows up in slow-cooked, spice-heavy recipes like this, and for good reason; lamb’s mild but slightly gamey, grassy flavor pairs really well with intense spices.
Plus, slow-cooking lamb in sauce practically guarantees the meat will be tender. A dish like this version of Rogan Josh shows how easy it is to make a delicious meal out of lamb, even on a busy weeknight. Lamb is an excellent source of all eight essential amino acids as well as vitamins and minerals. It’s also one of the richest sources of conjugated linoleic acid (CLA). So, getting lamb on the table regularly is definitely a good thing.
Servings: 4 to 6
Time in the Kitchen: 35 minutes, plus 1 hour to simmer
¼ cup coconut oil (120 ml)
2 pounds boneless lamb shoulder, cut into 1-inch pieces, seasoned generously with salt (900 g)
1 onion, thinly sliced
2-inch piece of ginger, thinly sliced (5 cm)
3 garlic cloves, finely chopped
1 tablespoon curry powder (15 ml)
1/2 teaspoon turmeric (2.5 ml)
1 cinnamon stick
1 14-ounce can fire-roasted tomatoes, or regular diced tomatoes (400 g)
1 cup coconut milk (240 ml)
1 cup beef stock or water (240 ml)
Heat coconut oil in a large, heavy casserole or pot (cast iron works well). Add the lamb, cooking in small batches so the meat isn’t crowded, until each piece is browned. Remove the meat from the pot and set aside.
To the same pot, add onion and cook until lightly browned. Add ginger, garlic, curry powder and turmeric. Saute for 2 to 3 minutes, then add the cinnamon stick, tomatoes, coconut milk, and water/stock. Add the lamb back to the pot as well.
Bring to a boil then turn the heat down to a simmer.
Simmer over low heat, partially covered, until lamb is tender, about 1 hour.