Slow-Cooked Lamb Rogan Josh with Kashmiri Chili

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A fragrant, slow-cooked lamb curry infused with Kashmiri chili and warming spices, delivering vibrant color and deep flavor. This Indian-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1.5-inch cubes, vegetable oil, 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.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1.5-inch cubes
• 3 tbsp vegetable oil
• 1 large (150 g) onion, finely sliced
• 2 tbsp ginger-garlic paste
• 2 tbsp Kashmiri chili powder
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground fennel seeds
• 1/2 tsp turmeric powder
• 1/2 cup plain yogurt
• 1 cup water
• 1.5 tsp salt
• 2 tbsp fresh cilantro leaves, chopped
• 4 green cardamom pods
• 4 cloves
• 1 (2-inch piece) cinnamon stick

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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.