Slow-Cooked Kashmiri Rogan Josh with Aromatic Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A tender, slow-cooked lamb curry simmered in a rich, fragrant gravy featuring traditional Kashmiri spices and yogurt for depth and warmth. This indian-inspired lamb ready in about 130 minutes pairs mustard oil, large onion, finely sliced, 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 lamb shoulder, cut into 1.5-inch cubes
• 3 tbsp mustard oil
• 1 large onion, finely sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp Kashmiri red chili powder
• 1 tsp fennel powder
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 2 black cardamom pods
• 1 (2-inch) cinnamon stick
• 4 cloves
• 1/2 cup greek yogurt
• 2 cups water
• 1 1/2 tsp salt
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium heat until shimmering; add 1 tsp cumin seeds, 2 black cardamom pods, 1 cinnamon stick, and 4 cloves, frying for 1 minute until fragrant.
2. Step 2: Add 1 large finely sliced onion and sauté over medium heat for 10 minutes until golden brown and caramelized.
3. Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until aromatic.
4. Step 4: Add 1.5 pounds lamb shoulder cubes and brown on all sides over medium-high heat for 5-7 minutes.
5. Step 5: Mix in 2 tsp Kashmiri red chili powder, 1 tsp fennel powder, 1/2 tsp turmeric powder, and 1 1/2 tsp salt, stirring for 1 minute to coat the meat evenly.
6. Step 6: Lower heat to medium-low and gently fold in 1/2 cup Greek yogurt, cooking for 3 minutes until the sauce thickens and clings to the lamb.
7. Step 7: Pour in 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer gently for 1 1/2 hours until the lamb is tender and the sauce is rich.
8. Step 8: Garnish with 2 tbsp chopped fresh cilantro before serving.