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Rogan Josh is a dish that epitomizes the rich, layered flavours of Indian cuisine, particularly from the northern region of Kashmir.
This fragrant lamb curry, simmered with a blend of aromatic spices and yogurt, offers a depth of flavour that is both comforting and sophisticated.
Known for its vibrant colour and tender meat, Rogan Josh is the kind of dish that draws people in with its intoxicating aroma and keeps them coming back for more.
What Is Rogan Josh?
Rogan Josh is a traditional Indian lamb curry that hails from the Kashmir region. The name itself is derived from Persian, with “Rogan” meaning oil and “Josh” referring to heat or intensity, hinting at the dish’s richness and the way it’s cooked.
Typically made with lamb or goat, the meat is slow cooked in a sauce that is spiced with cardamom, cloves, cinnamon, and ground red chili, all balanced with the tanginess of yogurt.
Unlike many curries, Rogan Josh isn’t overly hot, it leans on its warm, earthy spices to deliver a deeply satisfying flavour without overwhelming heat.
What makes Rogan Josh special is its balance. The lamb is cooked until it becomes tender, absorbing the spices and yogurt, which melt into a sauce that is both luxurious and full of flavour.
The dish is often served with basmati rice or naan bread, both perfect for soaking up the rich sauce. It’s a dish that feels indulgent but remains approachable, with its aromatic spices lifting the hearty, meaty base.
Ingredients and Taste
The ingredients that go into Rogan Josh are what give it its complexity and distinctive taste. The star of the dish is the lamb, chosen for its ability to become tender and flavourful when slow cooked.
Onions, garlic, and ginger form the base of the sauce, providing a savoury foundation that enhances the spices to come.
The spice blend includes staples like cardamom, cloves, cumin, and cinnamon, each adding a layer of warmth and depth to the dish. Ground Kashmiri red chili is traditionally used, not for its heat, but for the vivid red colour it gives to the curry.
This chili, combined with paprika and sometimes saffron, gives Rogan Josh its signature look without making it overwhelmingly spicy. Yogurt is another essential component, helping to mellow the spices and create a smooth, velvety sauce that clings to the lamb.
The result is a curry that’s rich, aromatic, and slightly tangy, with the spices perfectly balancing the natural sweetness of the lamb. Each bite is a harmonious blend of flavours, from the warmth of the spices to the tender, melt in your mouth texture of the meat.
It’s a dish that feels both hearty and refined, with layers of flavour that reveal themselves with each bite.
A Taste of History
Rogan Josh has its origins in Persian cuisine and was brought to Kashmir by the Mughals, who were known for their love of rich, indulgent foods.
The Mughals adapted the dish to suit the ingredients available in the Kashmir region, incorporating local spices and methods.
Over time, Rogan Josh became a hallmark of Kashmiri cuisine, with its vibrant colour and rich flavours reflecting the culinary traditions of the area.
The use of yogurt and ground red chili speaks to the region’s climate and the need for hearty, sustaining meals that could be enjoyed throughout Kashmir’s cold winters.
The dishes slow cooking method, which allows the meat to absorb the spices fully, also reflects the importance of patience and care in traditional Indian cooking.
Traditional Indian Rogan Josh Recipe
Serves: 4 people
Ingredients:
- 500g lamb, cut into medium pieces
- 2 tbsp ghee or vegetable oil
- 2 large onions, finely sliced
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp Kashmiri red chili powder
- 1 tsp turmeric powder
- 1 cinnamon stick
- 4-5 green cardamom pods
- 4 cloves
- 2 bay leaves
- 200g plain yogurt, whisked
- 2 cups water or stock
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Directions
Begin by heating 2 tbsp of ghee or vegetable oil in a heavy-bottomed pan over medium heat. Once hot, add the cinnamon stick, cardamom pods, cloves, and bay leaves. Sauté until fragrant, about 2-3 minutes, to release the essential oils from the spices.
Add the sliced onions to the pan and sauté until golden brown, which should take around 10 minutes. Stir frequently to ensure they cook evenly without burning. This slow caramelization deepens the flavour of the curry base.
Add the minced garlic and grated ginger to the onions. Sauté for another 2 minutes, ensuring the raw aroma disappears. Stir continuously to avoid burning the garlic.
In a small bowl, mix the ground coriander, cumin, chili powder, and turmeric with a little water to form a paste. This helps prevent the spices from burning when added to the hot oil. Add the spice paste to the pan and cook for 2-3 minutes, stirring constantly until the oil starts to separate.
Add the lamb pieces to the pan. Sear the meat on all sides for about 5-7 minutes, ensuring it’s well coated with the spices. This browning process seals in the juices and adds depth to the flavour.
Reduce the heat to low and gradually stir in the whisked yogurt, one spoonful at a time, to prevent curdling. This step is essential for creating a smooth, rich sauce. Once incorporated, simmer for 5 minutes.
Add 2 cups of water or stock to the pot. Season with salt and bring the mixture to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer for 1.5-2 hours, or until the lamb is tender and the sauce has thickened. Stir occasionally to prevent sticking.
Once the lamb is cooked, check for seasoning and adjust if necessary. Garnish with freshly chopped cilantro and serve the Rogan Josh hot, alongside basmati rice or naan. The rich, aromatic flavors are best complemented with cooling accompaniments like yogurt or raita.
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