Know How To Prepare Lamb Rogan Josh

(Recipe By Chef Harshit Moza)

Lamb Rogan Josh is more than just a curry; it is an epitome of history, flavour, and tradition. With its fiery red colour, aromatic spices, and tantalising taste, Lamb Rogan Josh invokes cultural pride and culinary effrontery.

Rogan means "oil", and Josh means "intense heat" or "passion" in Persian. The oil layer, created by rendering fat from the meat combined with aromatic ghee or mustard oil, gives this intense gravy that sheen, actualising the description given by its name. On top of this, the one distinctive feature of the dish is its red colour; it does not come from tomatoes, contrary to popular belief, but from a liberal application of Kashmiri red chilli powder and a certain rare herb named ratan jot. These impart the red hue to the curry without tormenting one's palate with excess heat.

Authentic Kashmiri Rogan Josh comes in two contrasting forms, one with no onions and garlic and the other that includes onion and garlic. Whichever style it goes by, it is slow cooking which retains the flavour wherein the Lamb soaks in the warmth of spices such as fennel, dry ginger, and bay leaf.

The method starts by browning Lamb in hot mustard oil until browned. It is then gently simmered using yoghurt, a spice mixture, and water until it is cooked through. The long cooking time means that the Lamb absorbs the richness of flavour, and the curry achieves its signature consistency — a light, bright red gravy with a layer of rich flavour floating on top.

For those who wish to relish the real flavour of Kashmir, cooking Lamb Rogan Josh the traditional method is a process worth indulging in. Skip the shortcuts and welcome the tried-and-tested technique — because real Rogan Josh isn't simply cooked, it's created.

Harshit Moza is Sous Chef at Bright Hospitality

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