Braised Lamb Rogan Josh with Kashmiri Red Chili Paste

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A rich, aromatic lamb curry slow-cooked with Kashmiri red chili paste and warm spices, delivering tender meat and a vibrant deep-red sauce. This indian-inspired lamb ready in about 125 minutes pairs Kashmiri red chili powder, plain yogurt, ghee for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs bone-in lamb shoulder, cut into 2-inch pieces
• 2 tbsp Kashmiri red chili powder
• 1/2 cup plain yogurt
• 3 tbsp ghee
• 2 medium onion, finely sliced
• 1 tbsp fresh ginger paste
• 1 tbsp garlic paste
• 6 whole green cardamom pods
• 4 whole cloves
• 1 (3-inch) whole cinnamon stick
• 2 bay leaves
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 1/2 cups water
• 1 1/2 tsp salt
• 1/4 cup fresh cilantro leaves, chopped

Instructions

1. Step 1: Heat 3 tbsp ghee in a heavy-bottomed pot over medium heat. Add 6 green cardamom pods, 4 cloves, 1 cinnamon stick, and 2 bay leaves; sauté for 1-2 minutes until fragrant and spices release aroma.
2. Step 2: Add 2 finely sliced medium onions and sauté for 10 minutes until golden brown and caramelized, stirring frequently to prevent burning.
3. Step 3: Stir in 1 tbsp fresh ginger paste and 1 tbsp garlic paste; cook for 2 minutes until fragrant.
4. Step 4: Add 2 tbsp Kashmiri red chili powder, 1 tsp ground coriander, and 1 tsp ground cumin; cook for 1 minute to toast the spices.
5. Step 5: Mix in 1/2 cup plain yogurt, stirring continuously to avoid curdling, and cook for 3 minutes until the oil begins to separate from the mixture.
6. Step 6: Add 2 lbs bone-in lamb shoulder pieces and 1 1/2 tsp salt; coat the meat evenly with the spice mixture by stirring and browning the lamb for 5 minutes.
7. Step 7: Pour in 1 1/2 cups water, bring to a low boil, then reduce heat to low, cover the pot, and simmer gently for 1 hour 30 minutes until lamb is tender and sauce thickens.
8. Step 8: Remove the whole spices and bay leaves, then garnish with 1/4 cup chopped fresh cilantro leaves before serving.