Slow-Simmered Kashmiri Rogan Josh with Yogurt and Kashmiri Red Chilies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A fragrant lamb curry simmered slowly with Kashmiri red chilies and yogurt, delivering a rich, aromatic flavor typical of Kashmir. This indian-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 1-inch cubes, 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 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-inch cubes
• 1 cup plain yogurt
• 2 tbsp Kashmiri red chili powder
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp fennel seeds
• 1 tbsp coriander powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 3 tbsp vegetable oil
• 1 medium onion, finely sliced
• 1 cup water
• 1 tsp salt
• 4 green cardamom pods
• 1 (2-inch) cinnamon stick
• 3 cloves
• 1 bay leaf

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 4 green cardamom pods, 1 cinnamon stick (2-inch), 3 cloves, and 1 bay leaf, frying until fragrant, about 1 minute.
2. Step 2: Add 1 medium finely sliced onion and 1 tsp salt; sauté for 8-10 minutes until golden and caramelized.
3. Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until fragrant.
4. Step 4: Mix in 2 tbsp Kashmiri red chili powder, 1 tbsp coriander powder, 1 tsp ground cumin, 1/2 tsp ground turmeric, and 1 tsp fennel seeds; cook for 1 minute to release aromas.
5. Step 5: Add 1 lb lamb shoulder cubes and sear for 5 minutes, stirring occasionally until the meat is browned on all sides.
6. Step 6: Lower heat to medium-low and whisk in 1 cup plain yogurt slowly, stirring to combine without curdling.
7. Step 7: Pour in 1 cup water, cover the pot, and simmer gently for 1.5 to 2 hours until lamb is tender and sauce thickens, stirring occasionally.
8. Step 8: Adjust salt to taste and remove whole spices before serving with steamed basmati rice.