Slow-Braised Kashmiri Lamb Rogan Josh with Toasted Almonds

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Tender lamb chunks simmered in a fragrant Kashmiri spice blend with toasted almonds and poppy seeds for a rich, aromatic curry. This Indian-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1.5-inch cubes, dried Kashmiri red chilies, warm water 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

• 1.5 lbs lamb shoulder, cut into 1.5-inch cubes
• 4 whole dried Kashmiri red chilies
• 1/2 cup warm water
• 1/4 cup almonds
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp poppy seeds
• 1/2 cup plain yogurt
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 large onion, finely sliced
• 3 tbsp vegetable oil
• 1 1/2 tsp salt
• 1 cup water
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Soak 4 dried Kashmiri red chilies in 1/2 cup warm water for 5 minutes until softened.
2. Step 2: While chilies soak, dry toast 1/4 cup almonds, 1 tbsp ground coriander, 1 tbsp ground cumin, and 1 tbsp poppy seeds over low heat for 3-4 minutes until fragrant and lightly browned; then grind to a coarse powder.
3. Step 3: Blend the soaked chilies with the soaking water and 1/2 cup plain yogurt until smooth.
4. Step 4: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 large finely sliced onion and sauté for 8-10 minutes until golden brown and caramelized.
5. Step 5: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until aromatic.
6. Step 6: Add the ground almond and spice powder mixture and cook for 2 minutes, stirring constantly to release the flavors.
7. Step 7: Add 1.5 lbs lamb cubes and 1 1/2 tsp salt, sautéing for 5 minutes until the lamb is browned on all sides.
8. Step 8: Pour in the chili-yogurt blend and 1 cup water, stir well, then reduce heat to low and cover. Simmer gently for 1.5 to 2 hours until the lamb is tender and the sauce has thickened.
9. Step 9: Garnish with 2 tbsp chopped fresh cilantro before serving.