Saffron-Infused Kashmiri Rogan Josh with Lamb

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A rich and aromatic slow-cooked lamb curry featuring the distinctive warmth of Kashmiri spices and delicate saffron threads. This Indian-inspired lamb recipe, ready in about 130 minutes, pairs lamb shoulder, cubed, mustard oil, onion, finely sliced 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

• 1.5 lbs lamb shoulder, cubed
• 3 tbsp mustard oil
• 2 medium (about 200g) onion, finely sliced
• 2 tbsp ginger-garlic paste
• 1/2 cup yogurt, whisked
• 2 tsp Kashmiri red chili powder
• 1/2 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp cumin seeds
• 4 green cardamom pods
• 4 cloves
• 1 (2-inch piece) cinnamon stick
• 8 black peppercorns
• 1/4 tsp saffron threads
• 2 tbsp warm milk
• 1 1/2 tsp salt
• 1 1/2 cups water
• 2 tbsp fresh coriander leaves, chopped

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Instructions

1. Step 1: Soak 1/4 tsp saffron threads in 2 tbsp warm milk and set aside for 15 minutes to release 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 tsp cumin seeds, 4 green cardamom pods, 4 cloves, 1 cinnamon stick, and 8 black peppercorns. Sauté for 1 minute until fragrant.
3. Step 3: Add 2 medium finely sliced onions and cook, stirring occasionally, for 10 minutes until golden brown and caramelized.
4. Step 4: Stir in 2 tbsp ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
5. Step 5: Add 1.5 lbs cubed lamb shoulder and sauté on high heat for 5 minutes until the lamb edges turn white and start to brown slightly.
6. Step 6: Mix in 2 tsp Kashmiri red chili powder, 1/2 tsp turmeric powder, and 1 tsp ground coriander. Cook for 2 minutes to toast the spices.
7. Step 7: Lower heat to medium and add 1/2 cup whisked yogurt gradually while stirring to prevent curdling, cooking for 5 minutes until the mixture thickens and coats the lamb.
8. Step 8: Pour in 1 1/2 cups water and 1 1/2 tsp salt, stir well, then cover and simmer on low heat for 1 1/2 hours until the lamb is tender.
9. Step 9: Stir in the saffron milk, cook uncovered for an additional 10 minutes to thicken the sauce and infuse the aroma.
10. Step 10: Garnish with 2 tbsp chopped fresh coriander leaves before serving.