Slow-Cooked Kashmiri Rogan Josh with Yogurt and Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant lamb curry simmered slowly with Kashmiri red chili, yogurt, and a blend of warming spices, delivering tender meat and a rich, aromatic sauce. This indian-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 1.5-inch cubes, 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 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.

★ 4.3 (14 ratings) Prep: 20 min Cook: 120 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 4 green cardamom pods, 1 cinnamon stick, and 4 whole cloves, frying for 1 minute until fragrant.
  2. Step 2: Add 1 medium finely sliced onion and sauté for 5-7 minutes until golden brown and caramelized.
  3. Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
  4. Step 4: Add 1.5 lbs cubed lamb shoulder and brown on all sides over medium-high heat, about 8 minutes.
  5. Step 5: Lower heat to medium, stir in 2 tbsp Kashmiri red chili powder, 1 tbsp ground coriander, 1 tbsp ground cumin, 1 tsp ground fennel seeds, and 1.5 tsp salt, cooking the spices with the lamb for 2 minutes.
  6. Step 6: Whisk 1 cup plain yogurt until smooth, then gradually add it to the pot, stirring to combine and prevent curdling.
  7. Step 7: Pour in 1 cup water, cover the pot, reduce heat to low, and simmer gently for 1.5 to 2 hours until the lamb is very tender and the sauce thickens.
  8. Step 8: Just before serving, stir in 1 tsp garam masala, cook uncovered for 5 minutes to let the flavors meld, then remove from heat.

Frequently asked questions

How long does Slow-Cooked Kashmiri Rogan Josh with Yogurt and Spices 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 Rogan Josh with Yogurt and 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 plain yogurt from drying out.

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