Rogan Josh

Rogan Josh is a world-famous dish from Kashmiri cuisine. It is a stew made with mutton or lamb.

The meat is stewed in water enriched with spiced yogurt, and when the meat is cooked, it is seasoned with salt and colored with an infusion of (mustard) oil and ratan jot, also known as alkanet root, or saffron.

To season the yogurt, use 1 dl of yogurt and 5-6 tablespoons of Kashmiri masala for 500 grams of meat. Optionally, add some asafoetida, and for those who like warm notes, some extra bay leaf and mace (or nutmeg instead).

First, caramelize the meat, cut into bite-sized pieces, in hot mustard oil briefly; 5-6 minutes is sufficient. Spoon the seasoned yogurt on top, and finally pour in half a liter of hot water. Stir the ingredients well together and cook the meat. Only season the dish to taste once the meat is cooked. Garnish with some finely chopped coriander leaves and serve with fresh flatbread, preferably naan.