Slow-Cooked Lamb Rogan Josh with Cinnamon and Cloves

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A rich Kashmiri lamb curry slow-cooked in a blend of aromatic spices including cinnamon and cloves, delivering tender meat in a deeply flavorful sauce. This Indian-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cubed, mustard oil, onion, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 pounds lamb shoulder, cubed
• 4 tbsp mustard oil
• 2 medium onion, thinly sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp Kashmiri red chili powder
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 2 (2-inch) cinnamon sticks
• 6 green cardamom pods
• 6 cloves
• 3/4 cup yogurt
• 1.5 tsp salt
• 2 cups water
• 1/4 cup chopped fresh coriander leaves

Instructions

1. Step 1: Heat 4 tbsp mustard oil in a large heavy-bottomed pot over medium heat until it begins to smoke slightly. Add 2 thinly sliced onions and sauté for 12 minutes until golden brown and caramelized.
2. Step 2: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until aromatic.
3. Step 3: Add 2 tsp Kashmiri red chili powder, 1/2 tsp turmeric powder, 1 tbsp coriander powder, and 1 tsp cumin powder; cook the spice mixture for 1 minute until fragrant.
4. Step 4: Add 1.5 pounds cubed lamb shoulder and 1.5 tsp salt, stirring to coat the meat in the spices. Cook on medium-high heat for 6 minutes until lamb starts browning.
5. Step 5: Mix 3/4 cup yogurt until smooth and add to the pot, stirring well to combine. Add 2 cinnamon sticks, 6 green cardamom pods, and 6 cloves.
6. Step 6: Pour in 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until lamb is tender and sauce thickens.
7. Step 7: Garnish with 1/4 cup chopped fresh coriander leaves and serve hot with steamed basmati rice or naan bread.