Saffron-Infused Kashmiri Rogan Josh Lamb Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A fragrant, slow-cooked lamb stew enriched with Kashmiri saffron and aromatic spices, delivering a rich and vibrant flavor typical of Kashmir. This Indian-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1.5-inch cubes, plain yogurt, Kashmiri red chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 lamb shoulder, cut into 1.5-inch cubes
• 1 cup plain yogurt
• 2 tbsp Kashmiri red chili powder
• 1/2 tsp saffron strands
• 1/4 cup warm milk
• 3 tbsp mustard oil
• 2 medium onion, finely sliced
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp fennel seeds
• 4 whole cloves
• 4 whole green cardamom pods
• 1 piece, 2 inches cassia bark (or cinnamon stick)
• 1.5 tsp salt
• 2 cups water
• 2 tbsp fresh cilantro leaves, chopped

Instructions

1. Step 1: Soak 1/2 tsp saffron strands in 1/4 cup warm milk for 15 minutes to release color and aroma.
2. Step 2: In a large bowl, combine 2 lbs lamb shoulder cubes with 1 cup plain yogurt, 2 tbsp Kashmiri red chili powder, 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tsp salt, and half of the saffron milk. Mix thoroughly and marinate for at least 2 hours, preferably overnight in the refrigerator.
3. Step 3: Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium-high heat until it starts to smoke slightly. Reduce heat to medium and add 2 finely sliced medium onions. Sauté for 10-12 minutes until golden brown and caramelized, stirring frequently.
4. Step 4: Add 1 tsp fennel seeds, 4 cloves, 4 green cardamom pods, and 1 piece (2-inch) cassia bark to the onions. Stir for 1 minute until fragrant.
5. Step 5: Add the marinated lamb along with all the marinade to the pot. Increase heat to medium-high and sear the meat for 5-7 minutes until browned on all sides.
6. Step 6: Stir in 1 tbsp ground coriander and 1 tsp ground cumin, coating the lamb evenly with the spices. Pour 2 cups water, and the remaining saffron milk into the pot.
7. Step 7: Bring the stew to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the lamb is tender and the sauce thickens, stirring occasionally.
8. Step 8: Adjust salt to taste if necessary. Garnish with 2 tbsp chopped fresh cilantro leaves before serving hot with steamed basmati rice or naan.