Fragrant Kashmiri Lamb Rogan Josh with Red Chilies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional slow-cooked Kashmiri lamb curry enriched with aromatic spices and dried red chilies, offering deep flavors and tender meat. This indian-inspired lamb ready in about 130 minutes pairs tablespoons mustard oil, large (150 grams), finely sliced onion, teaspoons ginger paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

Prep: 20 min Cook: 110 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Grind 6 soaked dried Kashmiri red chilies with 1/4 cup warm water into a smooth paste using a blender; set aside.
  2. Step 2: Heat 4 tablespoons mustard oil in a heavy pot over medium-high heat until smoking point, then reduce to medium and add 1 large finely sliced onion. Sauté for 6-8 minutes until golden brown.
  3. Step 3: Add 2 teaspoons ginger paste and 2 teaspoons garlic paste to the onions, cooking for 2 minutes until fragrant.
  4. Step 4: Stir in the ground chili paste, 1 teaspoon fennel powder, 1 teaspoon coriander powder, 1/2 teaspoon dry ginger powder, a pinch of asafoetida, and 1 teaspoon salt. Cook the masala for 5 minutes, stirring frequently until oil starts to separate.
  5. Step 5: Add 500 grams lamb cubes and sear the meat for 5 minutes until browned on all sides.
  6. Step 6: Lower the heat to medium-low, add 1/2 cup beaten yogurt slowly while stirring to avoid curdling, then pour 1 cup water. Cover and simmer gently for 1.5 hours until lamb is tender and sauce thickens.
  7. Step 7: Garnish with 2 tablespoons chopped fresh coriander leaves and serve hot with steamed basmati rice or naan.

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Frequently asked questions

How long does Fragrant Kashmiri Lamb Rogan Josh with Red Chilies take to make?

Total time is about 130 minutes (20 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fragrant Kashmiri Lamb Rogan Josh with Red Chilies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons mustard oil from drying out.

Can I substitute ingredients in Fragrant Kashmiri Lamb Rogan Josh with Red Chilies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fragrant Kashmiri Lamb Rogan Josh with Red Chilies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Fragrant Kashmiri Lamb Rogan Josh with Red Chilies?

Indian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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