Rogan Josh-Style Lamb Curry with Kashmiri Chilies

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A rich, aromatic curry featuring tender lamb in a deep red sauce infused with Kashmiri chilies. This Indian-inspired one-pot recipe, ready in about 115 minutes, pairs bone-in lamb shoulder, Kashmiri red chili powder, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1.25 lbs bone-in lamb shoulder
• 2 tsp Kashmiri red chili powder
• 2 medium onion
• 2 large tomato
• 1.5 tbsp ginger
• 1 tbsp garlic
• 1/2 cup yogurt
• 3 tbsp ghee
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Cut 1.25 lbs bone-in lamb shoulder into 1-inch cubes; season with 1 tsp salt and set aside.
2. Step 2: Finely chop 2 medium onions and 2 large tomatoes, then blend into a smooth paste.
3. Step 3: Heat 3 tbsp ghee in a heavy pot over medium heat; add 1.5 tbsp grated ginger and 1 tbsp minced garlic, sautéing for 2 minutes until golden.
4. Step 4: Stir in 2 tsp Kashmiri red chili powder and 1 tsp each ground coriander and cumin, cooking for 1 minute to toast the spices.
5. Step 5: Add the onion-tomato paste and cook for 15 minutes until oil separates from the mixture.
6. Step 6: Add lamb cubes and 1/2 cup yogurt, stirring to coat. Simmer covered on low heat for 1.5 hours until lamb is fork-tender.