Slow-Cooked Lamb Rogan Josh with Kashmiri Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant, slow-cooked lamb curry infused with Kashmiri chili and warming spices, delivering vibrant color and deep flavor. This indian-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 1.5-inch cubes, vegetable oil, large (150 g) onion, finely sliced 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.

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, 4 cloves, and 1 cinnamon stick, frying for 1 minute until aromatic.
  2. Step 2: Add 1 large finely sliced onion and sauté for 8-10 minutes over medium heat until golden brown and caramelized.
  3. Step 3: Stir in 2 tbsp ginger-garlic paste and cook for 2 minutes until fragrant.
  4. Step 4: Add 2 tbsp Kashmiri chili powder, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground fennel seeds, and 1/2 tsp turmeric powder. Cook for 1 minute, stirring constantly to release the spices' aromas.
  5. Step 5: Add 1.5 lbs lamb shoulder cubes and sauté on medium-high heat for 5-6 minutes until the meat is browned on all sides.
  6. Step 6: Lower heat to medium, stir in 1/2 cup plain yogurt and mix thoroughly to coat the lamb.
  7. Step 7: Pour in 1 cup water and add 1.5 tsp salt. Bring to a gentle simmer, cover with a lid, and cook on low heat for 1.5 to 2 hours until the lamb is tender and the sauce thickens.
  8. Step 8: Stir in 2 tbsp chopped fresh cilantro leaves just before serving to add fresh herbal notes.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Rogan Josh with Kashmiri Chili 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 Lamb Rogan Josh with Kashmiri Chili?

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 vegetable oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Rogan Josh with Kashmiri Chili?

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 Lamb Rogan Josh with Kashmiri Chili 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 Lamb Rogan Josh with Kashmiri Chili?

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.