1:22in productionCh. 1 · What the dish is and where it came from/ 1:22 · ceiling 15 min
Dishes · Technique
Rogan josh
A slow-cooked Kashmiri lamb or goat curry, coloured with alkanet or Kashmiri chilies and spiced with ginger, garlic, clove, bay leaf, cardamom, and cinnamon.
Rogan josh is an aromatic curried meat dish in Kashmiri cuisine, originating during the Mughal Empire. It was brought to Kashmir from Persian cuisine—where it was meat fried in hot butter—and adapted using local herbs and techniques.
Rogan josh is an aromatic curried meat dish in Kashmiri cuisine, originating during the Mughal Empire.
0:15
How it works, in terms someone would actually use
It uses pieces of lamb or mutton braised in a gravy with garlic, ginger, clove, bay leaves, cardamom, and cinnamon; some versions include onions or yoghurt.
0:30
What it gets right
It gets right a vivid red colour and layered aroma: Kashmiri chillies and alkanet flower (or root) provide hue and depth, while ginger, garlic, and warm spices build complexity without overwhelming heat.
0:43
What it does not
It does not use poultry or vegetarian protein—it is made exclusively with red meat, traditionally mutton or goat.
0:50
What it changed
It changed from a Persian fried dish into a cornerstone of the wazwan, the traditional multi-course Kashmiri feast, after Mughal patrons adopted Kashmiri herbs for colouring and flavouring.
1:01
Who it is for, and who it is not
It is for people who enjoy slow-cooked red meat with aromatic spices and a deep red hue.
1:13
Is it worth your time
It is worth your time if you want a historically rooted, spice-forward lamb or goat curry that anchors a formal Kashmiri meal.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
It gets right a vivid red colour and layered aroma: Kashmiri chillies and alkanet flower (or root) provide hue and depth, while ginger, garlic, and warm spices build complexity without overwhelming heat.
What does not
It does not use poultry or vegetarian protein—it is made exclusively with red meat, traditionally mutton or goat.
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The written brief1 min read
What the dish is and where it came from
Rogan josh is an aromatic curried meat dish in Kashmiri cuisine, originating during the Mughal Empire. It was brought to Kashmir from Persian cuisine—where it was meat fried in hot butter—and adapted using local herbs and techniques.
How it works, in terms someone would actually use
It uses pieces of lamb or mutton braised in a gravy with garlic, ginger, clove, bay leaves, cardamom, and cinnamon; some versions include onions or yoghurt. After initial braising, it is often finished using the dampokhtak slow-cooking technique.
What it gets right
It gets right a vivid red colour and layered aroma: Kashmiri chillies and alkanet flower (or root) provide hue and depth, while ginger, garlic, and warm spices build complexity without overwhelming heat.
What it does not
It does not use poultry or vegetarian protein—it is made exclusively with red meat, traditionally mutton or goat.
What it changed
It changed from a Persian fried dish into a cornerstone of the wazwan, the traditional multi-course Kashmiri feast, after Mughal patrons adopted Kashmiri herbs for colouring and flavouring.
Who it is for, and who it is not
It is for people who enjoy slow-cooked red meat with aromatic spices and a deep red hue. It is not for people seeking a poultry, seafood, or plant-based main course.
Is it worth your time
It is worth your time if you want a historically rooted, spice-forward lamb or goat curry that anchors a formal Kashmiri meal.