Slow-Cooked Rogan Josh Lamb Curry with Kashmiri Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Tender lamb simmered in a rich, aromatic sauce infused with traditional Kashmiri spices, perfect for a comforting meal. This indian-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 1.5-inch cubes, mustard oil, ginger paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 mustard oil
• 2 medium (about 1 cup) onion, finely sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp Kashmiri red chili powder
• 1 tsp fennel powder
• 1 tsp dry ginger powder (sonth)
• 1/4 tsp asafoetida (hing)
• 2-inch piece cinnamon stick
• 4 green cardamom pods
• 4 cloves
• 1/2 cup yogurt, beaten
• 1.5 tsp salt
• 1.5 cups water
• 2 tbsp fresh coriander leaves, chopped

Instructions

1. Step 1: Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium heat until it begins to smoke slightly, then reduce heat to medium-low and add 2-inch cinnamon stick, 4 green cardamom pods, and 4 cloves; sauté for 1 minute until fragrant.
2. Step 2: Add 1 cup finely sliced onions to the pot and cook, stirring often, for 10-12 minutes until golden brown and caramelized.
3. Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste; cook for 2 minutes until the raw smell disappears.
4. Step 4: Add 2 tsp Kashmiri red chili powder, 1 tsp fennel powder, 1 tsp dry ginger powder, and 1/4 tsp asafoetida; cook while stirring for 2 minutes until spices release aroma.
5. Step 5: Add 1.5 lbs lamb shoulder cubes and 1.5 tsp salt, stirring well to coat the meat with the spice mixture; cook on medium heat for 5 minutes until lamb browns slightly.
6. Step 6: Lower heat and mix in 1/2 cup beaten yogurt gradually to avoid curdling, stirring continuously until combined.
7. Step 7: Pour 1.5 cups 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 seasoning if needed, garnish with 2 tbsp chopped fresh coriander leaves, and serve hot with steamed basmati rice.