Slow-Simmered Kashmiri Lamb Rogan Josh with Almond Spice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Tender lamb pieces cooked slowly in a rich, aromatic Kashmiri rogan josh sauce with toasted almonds and warm spices. This indian-inspired lamb ready in about 130 minutes pairs lamb shoulder, cut into 1.5-inch cubes, dried Kashmiri red chilies, hot water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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. 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 kg lamb shoulder, cut into 1.5-inch cubes
• 6 dried Kashmiri red chilies
• 1 cup hot water
• 1/4 cup almonds
• 2 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp poppy seeds
• 4 tbsp vegetable oil
• 2 medium onion, finely sliced
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 1/2 cup plain yogurt
• 2 cups water
• 1 1/2 tsp salt

Instructions

1. Step 1: Soak 6 dried Kashmiri red chilies in 1 cup hot water for 5 minutes until softened, then blend with 1/4 cup almonds, 2 tbsp ground coriander, 1 tbsp ground cumin, and 1 tbsp poppy seeds into a smooth paste.
2. Step 2: Heat 4 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 2 finely sliced medium onions and cook for 10 minutes until golden brown and caramelized.
3. Step 3: Stir in 2 tbsp ginger paste and 2 tbsp garlic paste, sautéing for 2 minutes until fragrant.
4. Step 4: Add the prepared spice and almond paste to the pot and cook for 5 minutes, stirring frequently until the oil begins to separate from the mixture.
5. Step 5: Add 1 kg lamb shoulder cubes and 1 1/2 tsp salt, stirring to coat the meat well with the spice mixture. Cook for 8 minutes until the lamb browns slightly.
6. Step 6: Whisk 1/2 cup plain yogurt until smooth and gradually add it to the pot, stirring constantly to prevent curdling.
7. Step 7: Pour in 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 30 minutes until lamb is tender and the sauce thickens.
8. Step 8: Adjust seasoning if needed and serve hot with steamed basmati rice or naan bread.