Slow-Simmered Kashmiri Lamb Rogan Josh

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb pieces cooked slowly in a fragrant blend of Kashmiri spices and yogurt, creating a rich and aromatic curry. This indian-inspired lamb ready in about 140 minutes pairs pounds bone-in lamb chunks, 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 420 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 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 tsp cumin seeds, 1 tsp fennel seeds, 4 whole cloves, 4 cardamom pods, 2 bay leaves and sauté for 1-2 minutes until fragrant.
  2. Step 2: Add 6 minced garlic cloves and 2 tbsp ginger paste, cooking for 2 minutes until aromatic and lightly golden.
  3. Step 3: Stir in 1.5 pounds bone-in lamb chunks, browning them on all sides over medium-high heat for 5-7 minutes.
  4. Step 4: Reduce heat to medium, add 2 tbsp Kashmiri red chili powder, 1 tbsp ground coriander, 1 tsp turmeric, 1/2 tsp ground cinnamon, and 1.5 tsp salt, mixing well to coat the lamb.
  5. Step 5: Whisk 1 cup plain yogurt until smooth, then slowly add it to the pot, stirring continuously to prevent curdling, cooking for 3 minutes until the mixture thickens and clings to the lamb.
  6. Step 6: Pour in 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until lamb is tender and the sauce is rich and thick.
  7. Step 7: Remove bay leaves, adjust seasoning to taste, and garnish with 2 tbsp chopped fresh cilantro just before serving.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Kashmiri Lamb Rogan Josh 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-Simmered Kashmiri Lamb Rogan Josh?

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 bone-in lamb chunks from drying out.

Can I substitute ingredients in Slow-Simmered Kashmiri Lamb Rogan Josh?

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-Simmered Kashmiri Lamb Rogan Josh 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-Simmered Kashmiri Lamb Rogan Josh?

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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