Spiced Lamb Rogan Josh with Kashmiri Red Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A fragrant slow-cooked lamb curry infused with Kashmiri red chili and traditional spices, delivering a vibrant red color and deep flavor. This indian-inspired lamb ready in about 125 minutes pairs lamb shoulder, cut into 1.5-inch cubes, Kashmiri red chili powder, plain yogurt 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
• 2 tbsp Kashmiri red chili powder
• 1 cup plain yogurt
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 (2-inch) cinnamon stick
• 4 green cardamom pods
• 4 cloves
• 2 medium onion, thinly sliced
• 3 tbsp vegetable oil
• 1.5 cups water
• to taste salt
• 1/4 cup fresh cilantro leaves, chopped

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 tsp cumin seeds, 1 tsp fennel seeds, 1 cinnamon stick, 4 green cardamom pods, and 4 cloves, sautéing for 1 minute until fragrant.
2. Step 2: Add 2 medium thinly sliced onions and cook for 10 minutes, stirring occasionally until golden brown and caramelized.
3. Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste and cook for 2 minutes until aromatic.
4. Step 4: Add 1.5 lbs lamb shoulder cubes and sauté over medium-high heat for 5 minutes until browned on all sides.
5. Step 5: Mix in 2 tbsp Kashmiri red chili powder, 2 tsp coriander powder, 1/2 tsp turmeric powder, and salt to taste, stirring to coat the lamb evenly.
6. Step 6: Reduce heat to medium-low and add 1 cup plain yogurt, stirring continuously to prevent curdling, cook for 5 minutes until the spices deepen in color.
7. Step 7: Pour in 1.5 cups water, 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 1/4 cup chopped fresh cilantro leaves before serving with steamed basmati rice.