Slow-Cooked Kashmiri Lamb Rogan Josh with Yogurt and Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A rich and aromatic lamb curry simmered slowly in yogurt and traditional Kashmiri spices, delivering tender meat and a deeply flavorful sauce. This Indian-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cubed, plain yogurt, mustard oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, cubed
• 1 cup plain yogurt
• 3 tbsp mustard oil
• 1 large (about 150g) onion, finely sliced
• 6 cloves garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 2 tsp Kashmiri red chili powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp fennel seeds, crushed
• 4 pods green cardamom pods, crushed
• 1 pod black cardamom pod
• 1 (2-inch) cinnamon stick
• 4 whole cloves
• 1 cup water
• 1 1/2 tsp salt
• 2 tbsp fresh cilantro leaves, chopped

Instructions

1. Step 1: Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium heat until shimmering. Add 1 large finely sliced onion and sauté for 10 minutes until deep golden and caramelized, stirring frequently.
2. Step 2: Stir in 6 minced garlic cloves and 2 tbsp grated fresh ginger, cooking for 2 minutes until fragrant and golden.
3. Step 3: Add 2 tsp Kashmiri red chili powder, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp crushed fennel seeds, 4 crushed green cardamom pods, 1 black cardamom pod, 1 cinnamon stick, and 4 cloves. Cook the spices with the onion mixture for 2 minutes, stirring constantly to release their aroma.
4. Step 4: Add 2 lbs cubed lamb shoulder and sear for 6-8 minutes until all sides are browned and the spices coat the meat.
5. Step 5: Lower the heat to medium-low and stir in 1 cup plain yogurt gradually, mixing well to avoid curdling. Cook for 5 minutes until the yogurt blends with the spices.
6. Step 6: Pour in 1 cup water and season with 1 1/2 tsp salt. Bring to a gentle simmer, cover the pot, and cook on low heat for 1 1/2 to 2 hours, stirring occasionally until the lamb is tender and the sauce thickens.
7. Step 7: Remove from heat, discard whole spices like cinnamon stick and cardamom pods if desired. Garnish with 2 tbsp chopped fresh cilantro leaves before serving.