Slow-Simmered Kashmiri Lamb Rogan Josh with Yogurt and Aromatic Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A rich, slow-cooked lamb curry featuring vibrant Kashmiri spices and creamy yogurt, perfect for a comforting meal. This indian-inspired lamb ready in about 140 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 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 lb lamb shoulder, cut into 1.5-inch cubes
• 3/4 cup plain yogurt
• 3 tbsp mustard oil
• 1 large (150 g) onion, finely sliced
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 1 tbsp Kashmiri red chili powder
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp fennel seeds, crushed
• 1/2 tsp ground cinnamon
• 4 green cardamom pods, lightly crushed
• 4 cloves
• 1 bay leaf
• 1.5 tsp salt
• 1 1/2 cups water
• 2 tbsp fresh cilantro leaves, chopped

Instructions

1. Step 1: Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium heat until shimmering but not smoking, about 2 minutes. Add 1 large finely sliced onion and sauté for 8-10 minutes until deep golden brown and caramelized, stirring frequently.
2. Step 2: Stir in 2 tbsp ginger paste and 2 tbsp garlic paste, cooking for 2 minutes until aromatic and fragrant. Add 1 tbsp Kashmiri red chili powder, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp crushed fennel seeds, 1/2 tsp ground cinnamon, 4 lightly crushed green cardamom pods, 4 cloves, and 1 bay leaf. Cook the spices for 2 minutes, stirring constantly to avoid burning.
3. Step 3: Add 1.5 lb lamb shoulder cubes and 1.5 tsp salt, stirring well to coat the meat thoroughly in the spice mixture. Cook for 5 minutes until the lamb starts to brown on all sides.
4. Step 4: Reduce heat to low, then gently fold in 3/4 cup plain yogurt, stirring continuously to prevent curdling. Pour in 1 1/2 cups water, bring to a simmer, then cover and cook on low heat for 1.5 to 2 hours until the lamb is tender and the sauce thickens.
5. Step 5: Remove the bay leaf and whole spices, then sprinkle 2 tbsp chopped fresh cilantro over the curry. Stir gently and serve hot with steamed basmati rice or naan.