Slow-Cooked Lamb Rogan Josh with Kashmiri Red Chilies

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A fragrant Kashmiri lamb curry slow-cooked with aromatic spices and vibrant Kashmiri red chili powder, delivering a mild heat and rich flavor. This Indian-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cubed, Kashmiri red chili powder, plain yogurt 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, cubed
• 2 tablespoons Kashmiri red chili powder
• 1/2 cup plain yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 large (about 8 ounces) onion, finely sliced
• 3 tablespoons vegetable oil
• 1 teaspoon fennel seeds
• 4 green cardamom pods
• 1 (2-inch piece) cinnamon stick
• 4 whole cloves
• 1 1/2 teaspoons salt
• 1 cup water
• 1/4 cup for garnish 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 tablespoons vegetable oil in a heavy-bottomed pot over medium heat. Add 1 teaspoon fennel seeds, 4 green cardamom pods, 1 cinnamon stick, and 4 whole cloves; sauté for 1 minute until fragrant.
2. Step 2: Add 1 large finely sliced onion and 1 1/2 teaspoons salt, cooking over medium heat for 10 minutes until the onion is soft and golden brown.
3. Step 3: Stir in 1 tablespoon ginger paste and 1 tablespoon garlic paste, cooking for 2 minutes until aromatic.
4. Step 4: Add 2 tablespoons Kashmiri red chili powder and stir for 30 seconds to release its color and fragrance.
5. Step 5: Mix in 1/2 cup plain yogurt, stirring continuously to form a smooth, thick sauce.
6. Step 6: Add 1.5 pounds cubed lamb shoulder and coat well with the spice mixture. Cook on medium-high heat for 5 minutes until lamb is browned.
7. Step 7: Pour in 1 cup water, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours until lamb is tender and sauce thickens.
8. Step 8: Adjust salt if necessary. Garnish with 1/4 cup chopped fresh cilantro leaves before serving.