Lamb Rogan Josh

Rogan Josh is one of the most iconic dishes of Indian cuisine, particularly associated with Kashmiri cuisine. Its history reflects a fascinating blend of Persian, Central Asian, and Indian culinary influences. Here’s a detailed overview:

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Origins

• The name “Rogan Josh” comes from Persian:

  • “Rogan” means oil or fat.

  • “Josh” means heat, passion, or boiling.
    Together, it roughly translates to “cooked in oil at intense heat” or “red-hot oil,” which describes the traditional preparation method and the vibrant red color of the curry.

• Rogan Josh was brought to Kashmir by Persian or Central Asian cooks during the Mughal era (16th–18th centuries). The Mughals had a profound influence on Indian cuisine, introducing rich meat-based dishes, slow-cooked curries, and aromatic spices.

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Cultural Context

• In Kashmir, Rogan Josh became a signature dish of Wazwan, the traditional multi-course meal prepared for weddings and special occasions.

• Traditionally, the dish uses lamb or sometimes goat, reflecting local availability and Kashmiri Muslim culinary preferences.

• Unlike some Indian curries, the Kashmiri version focuses on aromatic spices, yogurt, and slow cooking, rather than heavy use of chili heat.

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Spices and Ingredients

• Rogan Josh is known for its vibrant red color, which traditionally comes from dried Kashmiri red chilies, rather than extremely hot spices.

• Common ingredients include yogurt, garlic, ginger, and a mix of aromatic spices like cardamom, cloves, cinnamon, and fennel.

• Interestingly, in traditional Kashmiri cuisine, onions and tomatoes were originally minimal or absent, which is different from many modern Indian curry adaptations.

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Global Spread

• Rogan Josh became popular outside India during the British colonial period, appearing in Anglo-Indian cookbooks.

• Today, it’s a staple in Indian restaurants worldwide, though many international versions add cream, tomato paste, or extra chili, which diverges from the authentic Kashmiri style.

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In essence, Rogan Josh is a dish that embodies the fusion of Persian elegance and Indian spice artistry, carefully slow-cooked to tender perfection. It’s as much a cultural symbol as a culinary one in Kashmir.

Here’s a detailed Indian-style Lamb Rogan Josh recipe for 2 people, including equipment, prep, and cooking times:

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Lamb Rogan Josh 

Equipment

• Medium saucepan or heavy-bottomed pan

• Wooden spoon or spatula

• Knife and chopping board

• Small bowls for spices

• Measuring spoons and cups

• Serving dish

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Ingredients

For the lamb:

• 300g lamb shoulder or leg, cut into bite-sized cubes

• 2 tbsp vegetable oil or ghee

• 1 large onion, finely sliced

• 2 garlic cloves, minced

• 1-inch piece of ginger, minced

Spices:

• 1 tsp cumin seeds

• 1 tsp coriander powder

• 1 tsp paprika

• ½ tsp turmeric

• 1 tsp Kashmiri red chili powder (milder)

• ½ tsp garam masala

• 2 green cardamom pods

• 2 cloves

• 1 small cinnamon stick

Other ingredients:

• 150ml plain yogurt, whisked

• 150ml water or lamb stock

• Salt to taste

• Fresh coriander leaves, for garnish

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Preparation Time

• Prep: 15 minutes

• Cooking: 45–50 minutes

• Total: ~1 hour

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Preparation

1. Heat oil/ghee in a medium pan over medium heat.

2. Add cumin seeds, cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.

3. Add sliced onion and cook for 8–10 minutes until golden brown.

4. Stir in garlic and ginger, cook for 1–2 minutes.

5. Add lamb cubes, season with salt, and brown on all sides for 5–6 minutes.

6. Mix in powdered spices (coriander, paprika, turmeric, chili powder). Cook 1–2 minutes, stirring constantly.

7. Lower heat and add yogurt gradually, stirring to coat the lamb and avoid curdling.

8. Pour in water or stock, cover, and simmer gently for 35–40 minutes, or until lamb is tender. Stir occasionally.

9. Sprinkle garam masala and simmer for another 2 minutes. Adjust salt if needed.

10. Garnish with fresh coriander leaves and serve hot with steamed rice or naan.

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Tips

• Use Kashmiri chili for authentic color without overpowering heat.

• Cook on low heat after adding yogurt to prevent splitting.

• Marinating the lamb in yogurt and a pinch of salt for 30 minutes beforehand enhances tenderness and flavor.