Slow-Cooked Lamb Rogan Josh with Kashmiri Chili and Yogurt

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender lamb pieces simmered in a fragrant sauce of Kashmiri red chili, yogurt, and warming spices, perfect for a comforting meal. This Indian-inspired lamb recipe, 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. 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, cut into 1.5-inch cubes
• 1 cup plain yogurt
• 2 tbsp Kashmiri red chili powder
• 3 tbsp vegetable oil
• 1 large onion, finely sliced
• 1 tbsp fresh ginger paste
• 1 tbsp garlic paste
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground fennel seeds
• 1/2 tsp ground cinnamon
• 4 green cardamom pods
• 4 cloves
• 1 bay leaf
• 2 cups water
• to taste salt
• 2 tbsp fresh cilantro leaves, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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 bay leaf, sauté for 1 minute until aromatic.
2. Step 2: Add 1 large finely sliced onion and cook for 8-10 minutes until golden brown and caramelized, stirring occasionally.
3. Step 3: Stir in 1 tbsp fresh ginger paste and 1 tbsp garlic paste; cook for 2 minutes until fragrant.
4. Step 4: Mix in 2 tbsp Kashmiri red chili powder, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground fennel seeds, and 1/2 tsp ground cinnamon; cook for 1-2 minutes to toast the spices.
5. Step 5: Lower heat to medium-low and add 1 cup plain yogurt slowly while stirring to prevent curdling.
6. Step 6: Add 1.5 pounds lamb shoulder cubes and salt to taste; stir well to coat the meat with the spice and yogurt mixture.
7. Step 7: Pour in 2 cups water, bring to a boil, then reduce heat to low and cover the pot. Let it simmer gently for 1.5 to 2 hours until the lamb is tender and the sauce thickens.
8. Step 8: Adjust seasoning, sprinkle 2 tbsp chopped fresh cilantro leaves before serving hot with steamed rice or naan.