Slow-Cooked Kashmiri Rogan Josh with Yogurt and Aromatic Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavored lamb curry slow-cooked with Kashmiri red chilies, yogurt, and a blend of aromatic spices, resulting in tender meat and a vibrant red gravy. This indian-inspired lamb ready in about 145 minutes pairs lamb leg, cubed, 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 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.

Prep: 25 min Cook: 120 min Serves 6 Indian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 4 tbsp ghee in a heavy pot over medium heat; add 5 green cardamom pods, 4 cloves, 1 cinnamon stick, 1 tsp fennel seeds, and 1/4 tsp asafoetida. Sauté for 1 minute until aromatic.
  2. Step 2: Add 1 large finely sliced onion and cook for 6-7 minutes until golden brown and caramelized.
  3. Step 3: Stir in 2 tsp garlic paste and 2 tsp ginger paste, cooking for 2 minutes until fragrant.
  4. Step 4: Add 1.5 lbs cubed lamb leg and sear for 5 minutes, stirring occasionally until browned on all sides.
  5. Step 5: Reduce heat to low; whisk 1 cup plain yogurt with 2 tbsp Kashmiri red chili powder and 1 1/2 tsp salt, then gradually mix into the lamb to coat evenly.
  6. Step 6: Pour 2 cups water into the pot, bring to a gentle boil, then cover and simmer on low heat for 1.5 to 2 hours until the lamb is tender and the sauce thickens.
  7. Step 7: Garnish with 2 tbsp chopped fresh coriander leaves before serving with steamed rice or naan.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 145 minutes (25 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 Rogan Josh with Yogurt and Aromatic Spices?

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 lamb leg, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Kashmiri Rogan Josh with Yogurt and Aromatic Spices?

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 Rogan Josh with Yogurt and Aromatic Spices for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Rogan Josh with Yogurt and Aromatic Spices?

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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