Slow-Cooked Rogan Josh with Kashmiri Red Chili

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A fragrant lamb curry simmered in Kashmiri red chili and aromatic spices, delivering tender meat and a rich, vibrant sauce. This indian-inspired lamb ready in about 135 minutes pairs lamb shoulder, cut into 1.5-inch cubes, mustard oil, dried 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 lbs lamb shoulder, cut into 1.5-inch cubes
• 3 tbsp mustard oil
• 2 tbsp dried Kashmiri red chili powder
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tbsp coriander powder
• 1/4 tsp asafoetida (hing)
• 1/2 cup yogurt, whisked
• 2 cups water
• 1.5 tsp salt
• 4 green cardamom pods
• 1 black cardamom pod
• 1 (2-inch) cinnamon stick
• 4 cloves
• 1 bay leaf

Instructions

1. Step 1: Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium-high heat until shimmering and lightly smoking. Add 1 tsp fennel seeds, 1 tsp cumin seeds, 4 green cardamom pods, 1 black cardamom pod, 1 cinnamon stick, 4 cloves, and 1 bay leaf, sautéing for 30 seconds until fragrant.
2. Step 2: Add 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 1 minute until aromatic but not browned. Stir in 2 tbsp dried Kashmiri red chili powder, 1 tbsp coriander powder, and 1/4 tsp asafoetida, mixing well to form a spice base.
3. Step 3: Add 1.5 lbs lamb shoulder cubes, stirring to coat the meat in the spices. Cook for 5-6 minutes over medium heat until the lamb browns on all sides.
4. Step 4: Reduce heat to low and add 1/2 cup whisked yogurt, stirring constantly to prevent curdling, and cook for 3 minutes until the mixture thickens slightly.
5. Step 5: Pour in 2 cups water and add 1.5 tsp salt. Bring to a boil, then reduce to a low simmer, cover, and cook for 1.5 to 2 hours until the lamb is tender and the sauce has thickened and coats the meat beautifully.