Slow-Cooked Lamb Rogan Josh with Cinnamon and Cardamom

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A fragrant Kashmiri curry made with tender lamb simmered in a rich tomato-based sauce with whole spices, traditionally served with rice. This indian ready in about 155 minutes pairs lamb shoulder, medium onion, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1.5 lbs lamb shoulder
• 2 medium onion
• 1 tbsp ginger
• 2 cloves garlic
• 2 medium tomato
• 1/2 cup yogurt
• 1 cup water
• 2 cinnamon stick
• 6 cardamom pods
• 6 cloves
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp salt
• 2 tbsp vegetable oil

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a heavy pot over medium heat. Add 1.5 lbs lamb shoulder cubes and brown on all sides, about 8 minutes; remove and set aside.
2. Step 2: In the same pot, add 2 medium chopped onions and cook until golden, about 10 minutes. Add 1 tbsp grated ginger and 2 minced garlic cloves, cooking for 1 minute until fragrant.
3. Step 3: Add 2 medium chopped tomatoes and cook for 5 minutes until they break down. Stir in 1 tsp cumin seeds, 2 cinnamon sticks, 6 cardamom pods, and 6 cloves.
4. Step 4: Return the browned lamb to the pot, add 1/2 cup yogurt and 1 cup water, then bring to a gentle simmer.
5. Step 5: Cover and cook on low heat for 2 hours, or until the lamb is fork-tender. Stir in 1 tsp garam masala and 1 tsp salt, then simmer for an additional 10 minutes. Remove whole spices before serving.