Sautéed Lamb with Kashmiri Red Chili and Yogurt Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb pieces cooked with aromatic Kashmiri red chili and a cooling yogurt sauce for a balanced and flavorful dish. This Indian-inspired lamb recipe, ready in about 60 minutes, pairs lamb shoulder, cubed, Kashmiri red chili powder, plain yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 45 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pan over medium heat until shimmering. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
  2. Step 2: Add 1 medium thinly sliced onion and sauté for 5-6 minutes until golden brown and caramelized.
  3. Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until aromatic.
  4. Step 4: Add 500 g cubed lamb shoulder and 1 tsp salt, stirring to coat the meat; cook for 8-10 minutes until the lamb browns on all sides.
  5. Step 5: Sprinkle 2 tsp Kashmiri red chili powder over the lamb, stirring gently to combine and cook for another 2 minutes to release the chili's vibrant color and flavor.
  6. Step 6: Reduce heat to low and add 1/2 cup plain yogurt, stirring continuously to prevent curdling; cover and simmer for 25 minutes until the lamb is tender and the sauce thickens.
  7. Step 7: Garnish with 2 tbsp chopped fresh coriander leaves before serving warm with steamed rice or flatbread.

Frequently asked questions

How long does Sautéed Lamb with Kashmiri Red Chili and Yogurt Sauce take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Lamb with Kashmiri Red Chili and Yogurt Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder, cubed from drying out.

Can I substitute ingredients in Sautéed Lamb with Kashmiri Red Chili and Yogurt Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Lamb with Kashmiri Red Chili and Yogurt Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Lamb with Kashmiri Red Chili and Yogurt Sauce?

Indian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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