Slow-Cooked Lamb Rogan Josh with Kashmiri Red Chilies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 140 minutes pairs pounds lamb shoulder, cubed, tablespoons 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.

Prep: 20 min Cook: 120 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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.

Frequently asked questions

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

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 pounds lamb shoulder, cubed from drying out.

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

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 Red Chilies 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 Red Chilies?

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.

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