A Dish Steeped in History

Rogan Josh, with its deep crimson hue and aromatic spices, is more than just a curry—it is the soul of Kashmiri Wazwan. Its origins trace back to Persia, where “Rogan” (meaning oil or fat) and “Josh” (meaning heat or passion) described a rich, slow-cooked meat dish. Brought to Kashmir by Mughal and Persian influences, it evolved into the iconic preparation we know today.

Unlike the fiery curries of other Indian regions, Rogan Josh relies on Kashmiri chillies for color rather than overwhelming heat, and saffron for its luxurious aroma. This balance of flavors makes it a centerpiece of Wazwan, the grand Kashmiri feast that celebrates hospitality and tradition.

The Significance of Rogan Josh in Wazwan

In a traditional Wazwan, Rogan Josh holds a place of honor. This iconic Rogan Josh is often served alongside other delicacies like Gushtaba and Rista. Its rich, velvety gravy—infused with fennel, ginger, and cardamom—complements the milder yoghurt-based dishes, creating a harmonious dining experience.

What sets Rogan Josh apart is its slow-cooked perfection. The meat, usually tender lamb, simmers for hours in a blend of spices until it practically melts in the mouth. This method ensures that every bite carries the depth of Kashmiri culinary artistry.

The Art of Making Authentic Rogan Josh

Ingredients

• 500g bone-in lamb, cut into pieces
• 1 cup mustard oil (or ghee)
• 2 large onions, finely sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp Kashmiri red chili powder (for color, not heat)
• 1 tsp fennel powder
• 1 tsp ground ginger (sonth)
• ½ tsp cardamom powder
• ½ tsp saffron strands, soaked in warm milk
• 1 cup yogurt, whisked
• Salt to taste
• Fresh coriander for garnish

Step-by-Step Recipe

1. Marinate the Lamb
   Coat the lamb pieces in yoghurt, ginger-garlic paste, and a pinch of salt. Let it rest for at least 2 hours to allow the flavors to infuse into the Rogan Josh.
2. Slow-Cook the Onions
   Heat mustard oil in a heavy-bottomed pot until it smokes slightly, then reduce the flame. Add the sliced onions and cook on low heat until they turn deep golden—this builds the dish’s foundational flavor.
3. Infuse the Spices
   Stir in the Kashmiri chili powder, fennel, and ginger powder, letting them bloom in the oil. The mixture should turn fragrant, releasing its vibrant red hue, characteristic of Rogan Josh.
4. Braise the Meat
   Add the marinated lamb, searing it on high heat before lowering the flame. Pour in a cup of water, cover, and let it simmer for 1.5 to 2 hours, stirring occasionally.
5. Finish with Saffron
   Once the meat is fork-tender, drizzle in the saffron-infused milk and sprinkle cardamom powder. Let it rest for 10 minutes before garnishing with fresh coriander.

Serving the Royal Dish

Rogan Josh is best enjoyed with steamed Basmati rice or Kashmiri naan, allowing the rich gravy to shine. In a Wazwan, it is served alongside other delicacies, but even on its own, it tells the story of Kashmir’s regal culinary heritage.