Slow-Simmered Lamb Rogan Josh with Kashmiri Red Chilies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Kashmiri lamb curry slow-cooked to tender perfection with a rich blend of aromatic spices and vibrant red chilies. This indian-inspired lamb ready in about 130 minutes pairs lamb shoulder, cut into 1.5-inch cubes, mustard oil, large (150 g) onion, finely sliced 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.

Prep: 20 min Cook: 110 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium-high heat until shimmering. Add 4 green cardamom pods, 4 cloves, 1 cinnamon stick, and 1 bay leaf, frying for 30 seconds until fragrant.
  2. Step 2: Add 1 large finely sliced onion and sauté for 8-10 minutes until golden brown and caramelized.
  3. Step 3: Stir in 2 tbsp ginger-garlic paste and cook for 2 minutes until raw smell dissipates.
  4. Step 4: Add 2 tbsp Kashmiri red chili powder, 1 tsp fennel powder, 1/2 tsp dry ginger powder, and 1 tsp coriander powder; cook the spice mixture for 1 minute until fragrant.
  5. Step 5: Add 600 g lamb cubes, stirring to coat the meat evenly with the spices, and brown for 5 minutes.
  6. Step 6: Lower heat to medium, mix in 1/2 cup beaten yogurt gradually to prevent curdling, and cook for 5 minutes until the sauce thickens.
  7. Step 7: Pour in 1 cup water and add 1.5 tsp salt, bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 hours until lamb is tender.
  8. Step 8: Garnish with 3 tbsp chopped fresh coriander leaves before serving hot with rice or naan.

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Frequently asked questions

How long does Slow-Simmered Lamb Rogan Josh with Kashmiri Red Chilies 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 Lamb Rogan Josh with Kashmiri Red Chilies?

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 mustard oil from drying out.

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

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 Lamb Rogan Josh with Kashmiri Red Chilies 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 Lamb Rogan Josh with Kashmiri Red Chilies?

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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