Rogan josh also written roghan josh or roghan ghosht, is an aromatic lamb dish of Persian or Kashmiri origin, which is one of the signature recipes of Kashmiri cuisine. The dish is a staple of Kashmir and is one of the main dishes of the Kashmiri
multi-course meal (the “Wazwan”).

The dish was originally brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude.

Rogan josh consists of pieces of lamb braised with a gravy flavoured with garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, and cinnamon), and in some versions incorporating onions. Its characteristic deep red colour traditionally comes from dried flowers or root of Alkanna tinctoria and from liberal amounts of dried, deseeded Kashmiri chilies. These chilies, whose flavour approximates that of paprika, are considerably milder than the typical dried cayenne pepper of Indian cuisine.

The recipe’s spice emphasises aroma rather than heat. Saffron is also part of some traditional recipes. Although the dish is from Jammu & Kashmir, it is a staple in Australian curry houses, whose menu is partly Northern cuisine, and is an example of dishes from the Subcontinent that got “co-opted” once they left the area.

Simply add diced lamb and coriander.

Serves 8.

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