Roganjosh recipe

Roganjosh is a popular lamb dish in Kashmir. The dish has Persian roots (rogan = fat in Persian, and josh = boil). It is one of the main dishes of Wazwan.

The dish is flavored with a blend of aromatic spices such as cardamom, cloves, cinnamon, and Kashmiri chili powder, which gives it a rich and flavorful taste. It is usually served with rice, and is a staple dish in Kashmiri cuisine.

In Kashmir, to impart its traditional red color, the recipe used RattanJot (also called Cockscomb flower), infused in hot oil.

Simple and authentic recipe

Ingredients:

1 kg lamb (with bones)
2 tablespoon Vegetable oil
4-5 Cloves
2-3 Black cardamoms
2-3 Green cardamoms
1 inch Cinnamon stick
10-12 Black peppercorns
Half teaspoon Asafoetida
2 tablespoon Fennel powder
1 tablespoon Dry ginger powder
1 tablespoon Coriander powder
Half tablespoon Black pepper powder
1 tablespoon Kashmiri red chili powder
1 cup plain yogurt, gently beaten
Salt to taste

Rogan Josh from On The Himalayan Trail (Matt Russell/PA)

Recipe:

Cut lamb into medium size pieces. Heat oil in a thick-bottomed pan/ Dutch oven. Add asafoetida, cinnamon, cloves, black peppercorns and green and black cardamoms. Saute till fragrant.

Add lamb pieces. Slowly fry the meat on medium heat, stir constantly till lamb pieces turn a nice reddish brown color (15 - 20 mins)

Add Kashmiri red chili powder, black pepper powder, fennel powder, dry ginger powder, and coriander powder. Add the beaten yogurt and two cups of water. While adding yogurt, turn the heat to the lowest mark so that it does not curdle on high heat. Add salt to taste.

Cook, covered, till lamb is tender, stirring occasionally, until mutton is tender and the oil surfaces.