Slow-Cooked Lamb Rogan Josh with Kashmiri Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A tender lamb curry braised slowly with Kashmiri red chili, yogurt, and warming whole spices for a deeply flavorful, rich stew. This indian-inspired lamb ready in about 125 minutes pairs grams lamb shoulder, cubed, 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 6, 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.

★ 4.1 (13 ratings) Prep: 15 min Cook: 110 min Serves 6 Indian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 800 grams cubed lamb shoulder with 1 cup plain yogurt, 2 tablespoons Kashmiri red chili powder, 1 tablespoon ginger paste, and 1 tablespoon garlic paste. Marinate for at least 1 hour.
  2. Step 2: Heat 4 tablespoons mustard oil in a heavy-bottomed pot over medium-high heat until shimmering. Add 2 cinnamon sticks, 6 green cardamom pods, 6 cloves, 1 teaspoon black peppercorns, and 1/4 teaspoon asafoetida, frying for 1 minute until aromatic.
  3. Step 3: Add 2 medium finely sliced onions and cook over medium heat for 10 minutes until golden brown and caramelized.
  4. Step 4: Add the marinated lamb along with all the marinade, stirring well to combine. Cook over medium heat for 8 minutes until the lamb browns slightly.
  5. Step 5: Add 1 1/2 teaspoons salt and 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 30 minutes until the lamb is tender and the sauce thickens.
  6. Step 6: Stir occasionally to prevent sticking, adjusting water if necessary to maintain a thick curry consistency.
  7. Step 7: Garnish with 3 tablespoons chopped fresh coriander leaves before serving hot with steamed rice or naan.

Frequently asked questions

How long does Slow-Cooked Lamb Rogan Josh with Kashmiri Spices take to make?

Total time is about 125 minutes (15 min prep + 110 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 Spices?

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 grams lamb shoulder, cubed from drying out.

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

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 Spices for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spices?

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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