Slow-Simmered Rogan Josh Lamb Curry with Kashmiri Chilies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A richly spiced lamb curry infused with aromatic Kashmiri chilies and warming spices, slowly simmered to tender perfection. This indian-inspired lamb ready in about 140 minutes pairs tablespoons Kashmiri red chili powder, plain yogurt, tablespoon ginger paste 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.

Prep: 20 min Cook: 120 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons vegetable oil in a heavy-bottomed pot over medium heat. Add 4 green cardamom pods, 1 cinnamon stick, 4 cloves, and 2 bay leaves, frying gently for 1 minute until fragrant.
  2. Step 2: Add 1 large finely sliced onion and sauté for 8-10 minutes until golden brown and caramelized, stirring frequently to prevent burning.
  3. Step 3: Stir in 1 tablespoon ginger paste and 1 tablespoon garlic paste, cooking for 2 minutes until aromatic.
  4. Step 4: Lower the heat and whisk together 1/2 cup plain yogurt with 2 tablespoons Kashmiri red chili powder, 1 tablespoon ground coriander, 1 teaspoon ground cumin, and 1.5 teaspoons salt. Add this spice-yogurt mixture to the pot, stirring carefully to combine and cook for 3 minutes.
  5. Step 5: Add 1.5 pounds lamb shoulder cubes to the pot, stirring to coat with the spice mixture. Cook on medium-high heat for 5 minutes until the lamb starts to brown.
  6. Step 6: Pour in 1 cup water, bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the lamb is tender and the sauce thickens.
  7. Step 7: Remove whole spices and bay leaves. Garnish with 1/4 cup chopped fresh cilantro leaves before serving hot with steamed rice or naan.

Frequently asked questions

How long does Slow-Simmered Rogan Josh Lamb Curry with Kashmiri Chilies take to make?

Total time is about 140 minutes (20 min prep + 120 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 Rogan Josh Lamb Curry with Kashmiri 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 plain yogurt from drying out.

Can I substitute ingredients in Slow-Simmered Rogan Josh Lamb Curry with Kashmiri 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 Rogan Josh Lamb Curry with Kashmiri 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 Rogan Josh Lamb Curry with Kashmiri 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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