Saffron-Infused Rogan Josh Lamb Stew

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A fragrant Kashmiri lamb stew slow-cooked with aromatic saffron and warming spices, delivering tender meat in a rich, spiced gravy. This Indian-inspired lamb recipe, ready in about 135 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
• 1/2 cup plain yogurt
• 1/2 tsp saffron strands
• 2 tbsp warm milk
• 3 tbsp mustard oil
• 1 large onion, finely sliced
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tbsp Kashmiri red chili powder
• 1 tsp ground fennel seeds
• 1/2 tsp ground dry ginger
• 1 tsp salt
• 1 1/2 cups water
• 2 tbsp fresh coriander leaves, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Soak 1/2 tsp saffron strands in 2 tbsp warm milk for 10 minutes to release color and aroma.
2. Step 2: In a large bowl, whisk together 1/2 cup plain yogurt, soaked saffron milk, 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tbsp Kashmiri red chili powder, 1 tsp ground fennel seeds, 1/2 tsp ground dry ginger, and 1 tsp salt. Add 1 lb lamb shoulder cubes and marinate for at least 1 hour.
3. Step 3: Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium-high heat until shimmering. Add 1 large finely sliced onion and sauté for 8-10 minutes until golden brown and fragrant.
4. Step 4: Add the marinated lamb along with all the marinade to the pot. Cook, stirring occasionally, for 5 minutes until the lamb starts to brown.
5. Step 5: Pour in 1 1/2 cups water, bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender and the sauce thickens.
6. Step 6: Stir in 2 tbsp chopped fresh coriander leaves before serving. Adjust seasoning with salt if needed.