Slow-Simmered Rogan Josh Lamb Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A rich and aromatic lamb curry simmered with traditional Kashmiri spices, delivering tender meat in a vibrant red gravy. This indian-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 1.5-inch cubes, mustard oil, large (150g) onion, finely sliced 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 lbs lamb shoulder, cut into 1.5-inch cubes
• 3 tbsp mustard oil
• 1 large (150g) onion, finely sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp Kashmiri red chili powder
• 1 tsp fennel powder
• 1/2 tsp dry ginger powder
• 1/4 tsp asafoetida (hing)
• 1/2 cup yogurt, whisked
• 2 cups water
• 1.5 tsp salt
• 1 set whole garam masala (cinnamon stick 2-inch, 4 green cardamoms, 4 cloves)
• 2 tbsp fresh coriander leaves, chopped

Instructions

1. Step 1: Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium heat until it starts smoking slightly, then reduce to medium-low and add 1 large finely sliced onion. Sauté for 10 minutes until golden brown and fragrant.
2. Step 2: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until the raw smell dissipates.
3. Step 3: Add 2 tsp Kashmiri red chili powder, 1 tsp fennel powder, 1/2 tsp dry ginger powder, and 1/4 tsp asafoetida; cook while stirring for 1 minute until the spices release their aroma.
4. Step 4: Mix in 1.5 lbs lamb shoulder cubes, increasing heat to medium-high, and sear for 5 minutes until browned on all sides.
5. Step 5: Lower heat to medium, add 1/2 cup whisked yogurt gradually while stirring continuously to prevent curdling, then add 2 cups water and 1.5 tsp salt.
6. Step 6: Toss in the whole garam masala set (2-inch cinnamon stick, 4 green cardamoms, 4 cloves), cover the pot, and simmer gently for 1.5 to 2 hours until lamb is tender and the sauce thickens, stirring occasionally.
7. Step 7: Remove the whole spices, sprinkle 2 tbsp chopped fresh coriander leaves, and cook uncovered for 5 minutes to concentrate flavors before serving.