Kashmiri Spiced Lamb Rogan Josh

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A fragrant and richly spiced slow-cooked lamb curry featuring traditional Kashmiri spices and yogurt for a tender, flavorful dish. This indian-inspired lamb ready in about 130 minutes pairs lamb shoulder, cut into 1.5-inch cubes, plain yogurt, mustard oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1.5-inch cubes
• 1 cup plain yogurt
• 3 tbsp mustard oil
• 2 medium onion, thinly sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp Kashmiri red chili powder
• 1 tsp fennel seeds, ground
• 1 tsp dry ginger powder
• 1/4 tsp asafoetida (hing)
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 4 cardamom pods
• 1 (2-inch) cinnamon stick
• 4 cloves
• 1 cup water
• 1 1/2 tsp salt
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium heat until shimmering but not smoking, about 2 minutes. Add 4 cardamom pods, 1 cinnamon stick, and 4 cloves, sautéing for 1 minute until aromatic.
2. Step 2: Add 2 medium thinly sliced onions and 1/4 tsp asafoetida to the pot, cooking over medium heat for 8-10 minutes until golden brown and caramelized, stirring occasionally.
3. Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until fragrant.
4. Step 4: Lower heat to medium-low, add 2 tsp Kashmiri red chili powder, 1 tsp ground fennel seeds, 1 tsp dry ginger powder, 1/2 tsp turmeric powder, and 1 tbsp coriander powder; cook the spice mixture for 2 minutes, stirring constantly to prevent burning.
5. Step 5: Add 1.5 lbs lamb shoulder cubes and 1 1/2 tsp salt, stirring to coat the meat evenly with the spices. Cook for 5 minutes until the lamb starts to brown.
6. Step 6: Reduce heat to low, add 1 cup plain yogurt gradually while stirring to prevent curdling. Cook for 10 minutes, stirring occasionally.
7. Step 7: Pour in 1 cup water, bring to a simmer, then cover and cook on low heat for 1 hour 30 minutes until lamb is tender and sauce thickens, stirring every 20 minutes.
8. Step 8: Turn off heat and sprinkle 2 tbsp chopped fresh cilantro on top before serving.