Slow-Cooked Kashmiri Lamb Rogan Josh with Yogurt and Kashmiri Chili

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A fragrant, slow-simmered lamb curry infused with Kashmiri chili and yogurt, delivering a rich yet balanced taste emblematic of Kashmiri cuisine. This Indian-inspired lamb recipe, ready in about 140 minutes, pairs plain yogurt, Kashmiri chili powder, ginger paste 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 pounds bone-in lamb shoulder, cut into 2-inch pieces
• 1 cup plain yogurt
• 2 tbsp Kashmiri chili powder
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 medium onion, finely sliced
• 3 tbsp mustard oil
• 1 tsp fennel seeds
• 1 tsp dry ginger powder
• 1/4 tsp asafoetida (hing) powder
• 1.5 tsp salt
• 1.5 cups water
• 4 green cardamom pods
• 1 (2-inch) cinnamon stick
• 4 cloves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons mustard oil in a heavy-bottomed pot over medium heat until shimmering. Add 4 green cardamom pods, 1 cinnamon stick, and 4 cloves and sauté for 1 minute until aromatic.
2. Step 2: Add 2 finely sliced medium onions and cook for 10 minutes, stirring frequently, until golden brown and caramelized.
3. Step 3: Stir in 1 tablespoon ginger paste and 1 tablespoon garlic paste and cook for 2 minutes until fragrant.
4. Step 4: Reduce heat to low and add 1 cup plain yogurt whisked smooth with 2 tablespoons Kashmiri chili powder, 1 teaspoon dry ginger powder, 1/4 teaspoon asafoetida powder, and 1.5 teaspoons salt. Cook gently for 5 minutes while stirring to prevent curdling.
5. Step 5: Add 1.5 pounds bone-in lamb shoulder pieces, coating them well with the yogurt-spice mixture. Sear the lamb for 5 minutes, stirring occasionally.
6. Step 6: Pour in 1.5 cups water, bring to a gentle simmer, then cover and cook on low heat for 1.5 to 2 hours until lamb is tender and sauce thickens.
7. Step 7: Adjust seasoning if needed and serve hot with steamed basmati rice or naan.