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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 20 min Cook: 120 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Kashmiri Lamb Rogan Josh with Yogurt and Kashmiri Chili take to make?

Total time is about 140 minutes (20 min prep + 120 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 Slow-Cooked Kashmiri Lamb Rogan Josh with Yogurt and Kashmiri Chili?

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 plain yogurt from drying out.

Can I substitute ingredients in Slow-Cooked Kashmiri Lamb Rogan Josh with Yogurt and Kashmiri Chili?

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

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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