Rojan Josh Cooking Guide | Hari Ghotra
Curry guides

How to Cook a Great Rojan Josh

A traditional Rogan Josh comes from the Hindu part of the Kashmir region is essentially a lamb stew that is cooked without onions or tomatoes.

How to Cook a Great Rojan Josh

Rogan means either oil in Persian or red and josh means passion or heat therefore translating to cooking in oil at a intense heat. The lamb is fried in oil with asafoetida to add a little onion essence and the flavour enhanced with the bittersweet taste of cardamom. Kashmiri chilli powder is used to give a warming glow to the dish through its wonderful deep rouge tinge and its mild heat to the soft tender chunks of lamb all held together in a gentle soothing sauce created from a curd gravy.

It is thought that the Kashmiri Muslims adapted this dish by adding onions and tomatoes which completely changes the basis of this light lamb stew to a heavier richer dish and it is essentially this version of the Rogan Josh that is served in UK restaurants today. My recipe is a modern day version of the traditional dish as cook the lamb in a pressure cooker, which means it is a very quick dish to create, but is full to the brim with all those spices that make it really authentic. This is much lighter then a traditional Punjabi lamb dish and very quick to prepare. Served with plain Basmati rice to mop up the deliciously smooth, vibrant, red sauce!

 
Back to Cooking guides

Comments

Leave a comment

You are commenting as guest.

By providing your email address you are allowing Hari Ghotra LTD to send you email communications in accordance with our Privacy Policy and Terms and Conditions.

Follow
Contact
“ Don’t forget you can stay up-to-date with all my latest recipes by following me on Facebook, Twitter, Google and Pinterest or by subscribing to my YouTube channel ”
Hari Ghotra