Slow-Cooked Kashmiri Lamb Rogan Josh with Aromatic Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A rich and flavorful lamb curry simmered in a fragrant blend of Kashmiri spices and yogurt, perfect for a comforting meal. This Indian-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1.5-inch cubes, plain yogurt, ginger paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 ginger paste
• 2 tbsp garlic paste
• 2 tbsp Kashmiri red chili powder
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp fennel seeds
• 6 green cardamom pods
• 5 whole cloves
• 1 (2-inch) cinnamon stick
• 2 bay leaves
• 4 tbsp vegetable oil
• 2 cups sliced onions
• 1.5 tsp salt
• 2 cups water
• 1/4 cup for garnish fresh cilantro leaves

Instructions

1. Step 1: Heat 4 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 2 cups sliced onions and sauté for 10 minutes until golden brown and caramelized, stirring frequently.
2. Step 2: Add 2 tbsp ginger paste and 2 tbsp garlic paste to the onions, cooking for 2 minutes until fragrant.
3. Step 3: Stir in 2 tbsp Kashmiri red chili powder, 1 tbsp ground coriander, and 1 tbsp ground cumin, cooking the spices for 1 minute to release their aromas.
4. Step 4: Add 1 tsp fennel seeds, 6 green cardamom pods, 5 cloves, 1 cinnamon stick, and 2 bay leaves, toasting them gently for 30 seconds.
5. Step 5: Add 2 lbs lamb shoulder cubes, stirring to coat the meat with the spices and onions. Cook over medium-high heat for 5 minutes, browning the lamb on all sides.
6. Step 6: Lower the heat to medium and stir in 1 cup plain yogurt and 1.5 tsp salt, mixing well to combine.
7. Step 7: Pour in 2 cups water, bring to a boil, then reduce heat to low and cover the pot. Let the curry simmer gently for 1.5 to 2 hours until the lamb is tender and the sauce thickens, stirring occasionally.
8. Step 8: Remove the cinnamon stick, bay leaves, and whole spices. Taste and adjust salt if needed.
9. Step 9: Garnish with 1/4 cup fresh cilantro leaves before serving with steamed basmati rice or naan.