Kashmiri slow-braised lamb in a rich red chili-yogurt sauce
Lamb Rogan Josh
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Servings
5
6 cups
Difficulty
Medium
Cost
Premium
$$$
Lamb Rogan Josh
Kashmiri slow-braised lamb in a rich red chili-yogurt sauce
★4.3(11)
Tender chunks of lamb braised in a deep red sauce of Kashmiri chilies, yogurt, and aromatic spices. A Kashmiri masterpiece of slow-cooked flavor.
15m
Prep Time
90m
Cook Time
105m
Total Time
5
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Rogan josh is Kashmir's gift to the curry world—a slow braise where lamb becomes meltingly tender in a sauce stained crimson by Kashmiri chilies. The name means "red heat," but the dish is more warmly aromatic than fiery.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Ingredients
- 2 lbs lamb shoulder, cut into 2-inch chunks
- 1 cup yogurt, whisked smooth
- 3 tbsp Kashmiri chili powder
- 2 tbsp oil or ghee
- 2 onions finely sliced, plus 1 tsp each fennel and ginger powder
- 4 cardamom pods, 2 cloves, 1 bay leaf, 1 cinnamon stick
Instructions
- 1
Heat oil in a heavy pot, add whole spices, then fry onions until deep golden brown, about 10 minutes.
- 2
Add lamb chunks in batches and sear on all sides until browned, about 5 minutes per batch.
- 3
Stir in Kashmiri chili powder, fennel powder, ginger powder, and salt; cook 2 minutes.
- 4
Add whisked yogurt one tablespoon at a time, stirring well between additions to prevent curdling.
- 5
Add 1 cup water, bring to a boil, then cover tightly and simmer on low for 75 minutes until lamb is fork-tender.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
Lamb shoulderBeef chuck or goat
Beef works well; adjust braising time as needed
Kashmiri chili powderPaprika plus a pinch of cayenne
Provides color and mild heat
Tips & Storage
Pro Tips
Add yogurt gradually—dumping it all at once will cause it to curdle in the hot oil.
This dish tastes even better the next day; the flavors deepen overnight.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 5 days. Freezes beautifully for up to 3 months.
Reheating
Reheat slowly on the stovetop over low heat; the fat will re-emulsify into the sauce.
Nutrition Facts
Per serving (120mg) · 5 servings
Calories390
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates6g
Fat24g
Fiber650mg
Sugar1g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use goat instead of lamb?
- Absolutely—goat is traditional in many regions. Increase cooking time to 90-100 minutes.
- What makes it so red?
- Kashmiri chili powder gives the signature color without extreme heat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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