Saffron-Infused Kashmiri Lamb Rogan Josh

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A fragrant and richly spiced Kashmiri lamb curry simmered with saffron and yogurt to create a deep, aromatic sauce. This indian-inspired lamb ready in about 115 minutes pairs lamb shoulder, cut into 1-inch cubes, plain yogurt, saffron strands 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 lb lamb shoulder, cut into 1-inch cubes
• 1 cup plain yogurt
• 1/2 tsp saffron strands
• 1/4 cup water
• 3 tbsp mustard oil
• 1 medium (150 g) onion, finely sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp Kashmiri red chili powder
• 1 tsp fennel powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 2 whole dry red chilies
• 1 1/2 tsp salt
• 1 1/2 cups water for cooking
• 2 tbsp fresh cilantro leaves, chopped

Instructions

1. Step 1: Soak 1/2 tsp saffron strands in 1/4 cup warm water for 15 minutes to release the color and aroma.
2. Step 2: Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium heat until it starts to smoke lightly, then reduce to medium-low and add 1 medium finely sliced onion. Sauté for 8-10 minutes until golden brown and fragrant.
3. Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until the raw smell disappears.
4. Step 4: Add 2 tsp Kashmiri red chili powder, 1 tsp fennel powder, 1 tsp coriander powder, 1 tsp cumin powder, and 2 whole dry red chilies. Cook the spices with the onion mixture for 2 minutes until aromatic.
5. Step 5: Add 1 lb lamb shoulder cubes and 1 1/2 tsp salt, stirring well to coat the meat with the spices. Cook for 5 minutes until the lamb starts browning.
6. Step 6: Lower the heat and mix in 1 cup plain yogurt gradually, stirring continuously to prevent curdling.
7. Step 7: Pour in 1 1/2 cups water and the saffron water infusion. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours until lamb is tender and sauce thickens.
8. Step 8: Garnish with 2 tbsp chopped fresh cilantro leaves before serving hot with steamed basmati rice.