Lamb Rogan Josh
Lamb cooked in a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Rogan Josh is believed to have originated in Kashmir, India. Its roots can be traced back to Persian cuisine, brought to Kashmir by the Mughals. The name 'Rogan Josh' itself is Persian in origin; 'Rogan' means clarified butter or oil, and 'Josh' means heat, passion, or intensity.
Lamb Rogan Josh holds a significant place in Kashmiri cuisine and culture. It is often prepared for special occasions and celebrations and is considered a culinary emblem of the region.
Festive Dish
Rogan Josh is a staple dish during Kashmiri Pandit weddings (Wazwan) and other festive gatherings. It is served as part of a multi-course meal and is highly regarded for its rich flavor and cultural significance.
Culinary Heritage
The dish represents the blending of Persian and Kashmiri culinary traditions, showcasing the region's unique culinary heritage. Its preparation and ingredients reflect the historical influences and local produce of the area.
Regional Identity
Rogan Josh is a symbol of Kashmiri identity and pride. It is a dish that is cherished and passed down through generations, representing the region's culinary distinctiveness.
Lamb Rogan Josh is characterized by its rich, aromatic, and moderately spicy flavor profile. The dish boasts a deep red hue, attributed to the use of Kashmiri chili powder and alkanet root (Ratan Jot).
The primary flavors come from tender lamb simmered in a gravy based on browned onions, yogurt, ginger, garlic, and a blend of aromatic spices. Kashmiri chili powder lends both color and a mild heat, while other spices like cardamom, cloves, bay leaves, and cinnamon contribute to the complex aroma. The yogurt adds a creamy tanginess that balances the richness of the lamb. The use of 'Ratan Jot' traditionally provides a vibrant red color. The careful browning of onions forms a critical base for the sauce adding depth of flavour. Fennel powder and dried ginger powder are also integral to the dish's distinctive taste.
Use Kashmiri Chili Powder
Kashmiri chili powder is crucial for the dish's signature red color and mild heat. If unavailable, use a combination of sweet paprika and a small amount of cayenne pepper for a similar effect.
Brown the Onions Properly
Take your time to properly brown the onions to a deep golden brown color. This step is essential for developing the rich, caramelized flavor base of the curry.
Low and Slow Cooking
Simmering the lamb on low heat for a long time is key to achieving tender and flavorful meat. This allows the spices to meld together and create a harmonious blend of flavors.
Yogurt Tempering
Tempering the yogurt before adding it to the curry prevents it from curdling. Whisk the yogurt with a little water or stock and gradually add it to the hot curry, stirring constantly.
Use of Ratan Jot
The use of Ratan Jot is what gives the dish its distinct colour and flavour profile. If you are unable to find it, you can omit it.
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