Roghan Josh

Introduction

Roghan Josh is a classic dish of Persian origin that has been widely embraced by Indian cuisine, particularly in the region of Kashmir. This aromatic curry, known for its vibrant red color and rich flavors, is traditionally made with succulent pieces of lamb braised with a combination of browned onions, garlic, ginger, and various spices. The name "Roghan Josh" is derived from the words 'roghan,' which means oil, and 'josh,' meaning heat, intensity, or passion. Originally brought to India by the Mughals, this dish has been adapted to various styles but the essence remains consistent.

Ingredients

• Lamb - 1 kg, preferably shoulder or leg, cut into cubes
• Yogurt - 1 cup
• Onions - 3 medium, thinly sliced
• Ginger - 2 inches, grated
• Garlic - 6 cloves, minced
• Ghee - 4 tablespoons
• Bay leaves - 2
• Cinnamon stick - 1 inch
• Black cardamom pods - 2
• Green cardamom pods - 4
• Cloves - 4
• Cumin seeds - 1 teaspoon
• Coriander powder - 2 teaspoons
• Red chili powder - 1 teaspoon
• Turmeric powder - 1 teaspoon
• Saffron strands - a pinch, soaked in 2 tablespoons warm milk
• Salt - to taste
• Water - as required

Cooking Process

Preparation

1. Begin by washing the lamb cubes thoroughly under running water. Remove any excess fat and pat them dry using a kitchen towel.

2. In a large bowl, whisk the yogurt until smooth and add turmeric powder, red chili powder, and salt. Mix well and marinate the lamb with this yogurt mixture. Cover and refrigerate for at least 2 hours.

Cooking

1. Heat the ghee in a large heavy-bottomed pot over medium heat. Add cumin seeds, bay leaves, cinnamon, cloves, and both black and green cardamom pods. Sauté until they release an aroma, about 1-2 minutes.

2. Add the onions and cook until they turn golden brown. This step is crucial for achieving the desired flavor.

3. Stir in the ginger and garlic paste, cook for another 2 minutes until the raw smell disappears.

4. Add the marinated lamb to the pot, increase the heat to high, and fry the pieces until they turn brown on all sides.

5. Reduce the heat and add coriander powder. Stir well to coat the lamb evenly with the spices.

6. Mix well and pour just enough water to cover the meat. Bring it to a boil, then lower the heat to simmer. Cover the pot and allow it to cook slowly for about 60 to 90 minutes or until the meat is tender and the sauce has thickened to your liking, stirring occasionally.

7. Once done, stir in the soaked saffron and let it simmer for an additional 5 minutes.

Serving

1. Serve the Roghan Josh hot, garnished with additional saffron strands if desired. This dish pairs beautifully with steamed basmati rice or freshly baked naan, accompanied by a side of refreshing cucumber raita.

2. For a complete meal experience, consider balancing the rich flavors of Roghan Josh with a simple salad made of sliced onions, tomatoes, and cucumbers dressed in lemon juice.

Enjoying the Meal

Roghan Josh is best enjoyed in a warm, social setting, surrounded by friends and family. The synergy of spices creates an aroma that is both inviting and comforting. Each bite should be savored, allowing the tender meat to practically melt in your mouth. Pairing with a light, aromatic white wine or a glass of chilled lassi can enhance the overall dining experience. Keep a cooking timer handy to ensure each step is timed perfectly, preserving the authenticity of this age-old culinary masterpiece.