Slow-Simmered Kashmiri Lamb Rogan Josh with Aromatic Spices
Tender lamb pieces cooked in a fragrant blend of Kashmiri spices and yogurt, simmered slowly to develop deep, rich flavors typical of Kashmiri cuisine. This indian-inspired lamb ready in about 130 minutes pairs lamb shoulder, cut into 1.5-inch cubes, plain yogurt, mustard oil 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 lb lamb shoulder, cut into 1.5-inch cubes
- 3/4 cup plain yogurt
- 3 tbsp mustard oil
- 1 medium (150 g) onion, finely sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tsp Kashmiri red chili powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp fennel seeds, crushed
- 2 tbsp ghee
- 1.5 tsp salt
- 1 cup water
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium heat until shimmering, then add 1 medium finely sliced onion and sauté for 8 minutes until golden and caramelized.
- Step 2: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until fragrant.
- Step 3: Add 2 tsp Kashmiri red chili powder, 1 tsp ground coriander, 1 tsp ground cumin, and 1 tsp crushed fennel seeds, stirring for 1 minute to release the spices’ aroma.
- Step 4: Mix in 1 lb lamb shoulder cubes, coating them well with the spice mixture, and cook on medium-high heat for 5 minutes until the lamb browns slightly.
- Step 5: Reduce heat to low and whisk in 3/4 cup plain yogurt gradually to avoid curdling, then season with 1.5 tsp salt.
- Step 6: Pour in 1 cup water, cover the pot, and simmer gently for 1.5 hours until the lamb is tender and the sauce thickens, stirring occasionally.
- Step 7: Finish by stirring in 2 tbsp ghee and garnish with 2 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Kashmiri Lamb Rogan Josh with Aromatic Spices take to make?
Total time is about 130 minutes (20 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-Simmered Kashmiri Lamb Rogan Josh with Aromatic 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 plain yogurt from drying out.
Can I substitute ingredients in Slow-Simmered Kashmiri Lamb Rogan Josh with Aromatic 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-Simmered Kashmiri Lamb Rogan Josh with Aromatic Spices 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 with Aromatic 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.
