Slow-Cooked Kashmiri Lamb Rogan Josh with Yogurt and Aromatic Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Tender lamb chunks simmered in a rich, spiced yogurt-based gravy infused with Kashmiri red chili and warming spices. This indian-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 1.5-inch cubes, plain yogurt, Kashmiri red chili powder 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
• 1 cup plain yogurt
• 2 tbsp Kashmiri red chili powder
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp ground fennel seeds
• 1 tsp ground cardamom
• 1 (2-inch piece) cinnamon stick
• 4 whole cloves
• 4 whole green cardamom pods
• 1 bay leaf
• 2 medium (about 1 cup) onion, finely sliced
• 3 tbsp vegetable oil
• 1.5 tsp salt
• 1.5 cups water
• 1/4 cup, chopped fresh cilantro leaves

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 cinnamon stick, 4 cloves, 4 green cardamom pods, and 1 bay leaf; sauté for 1 minute until fragrant.
2. Step 2: Add 2 medium finely sliced onions (about 1 cup) and 1.5 tsp salt; cook, stirring occasionally, for 8-10 minutes until onions are golden brown and caramelized.
3. Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste; cook for 2 minutes until aromatic.
4. Step 4: Reduce heat to low and add 1 cup plain yogurt slowly, whisking to prevent curdling. Then add 2 tbsp Kashmiri red chili powder, 1 tbsp ground coriander, 1 tbsp ground cumin, 1 tsp ground fennel seeds, and 1 tsp ground cardamom; cook for 3 minutes, stirring continuously until the oil begins to separate from the masala.
5. Step 5: Add 1.5 lbs lamb shoulder cubes, stirring to coat the meat with the spice mixture, and cook for 5 minutes until lamb is browned on all sides.
6. Step 6: Pour in 1.5 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the lamb is tender and the sauce thickens.
7. Step 7: Adjust salt if needed. Garnish with 1/4 cup chopped fresh cilantro leaves before serving.