(Recipe By Chef Harshit Moza)
Lamb Rogan Josh is more than just a curry; it is an epitome of history, flavour, and tradition. With its fiery red colour, aromatic spices, and tantalising taste, Lamb Rogan Josh invokes cultural pride and culinary effrontery.
Rogan means “oil”, and Josh means “intense heat” or “passion” in Persian. The oil layer, created by rendering fat from the meat combined with aromatic ghee or mustard oil, gives this intense gravy that sheen, actualising the description given by its name. On top of this, the one distinctive feature of the dish is its red colour; it does not come from tomatoes, contrary to popular belief, but from a liberal application of Kashmiri red chilli powder and a certain rare herb named ratan jot. These impart the red hue to the curry without tormenting one’s palate with excess heat.
Authentic Kashmiri Rogan Josh comes in two contrasting forms, one with no onions and garlic and the other that includes onion and garlic. Whichever style it goes by, it is slow cooking which retains the flavour wherein the Lamb soaks in the warmth of spices such as fennel, dry ginger, and bay leaf.
The method starts by browning Lamb in hot mustard oil until browned. It is then gently simmered using yoghurt, a spice mixture, and water until it is cooked through. The long cooking time means that the Lamb absorbs the richness of flavour, and the curry achieves its signature consistency — a light, bright red gravy with a layer of rich flavour floating on top.
For those who wish to relish the real flavour of Kashmir, cooking Lamb Rogan Josh the traditional method is a process worth indulging in. Skip the shortcuts and welcome the tried-and-tested technique — because real Rogan Josh isn’t simply cooked, it’s created.
Harshit Moza is Sous Chef at Bright Hospitality
Ingredients
- 2 Piece FOR LAMB SHANK: Frenched lamb shank (Cleaned bones)
- 4 Piece Black peppercorns
- 1 Piece Bay leaf
- 1 Piece Green Cardamom
- 1 Piece Black Cardamom
- 1 Piece Star Anise
- 4 Gram Cumin Seeds
- 20 Gram Mustard Oil
- 3 Kilogram FOR LAMB SAUCE: Lamb bones
- 500 Gram Onions
- 500 Gram Carrots
- 500 Gram Fennel
- 500 Gram Celery 500g
- 6 Piece Garlic cloves
- 3 Piece Thyme sprigs
- 3 Piece Bay leaf
- 14 Piece Peppercorns
- 300 Milliliter Red wine
- 100 Gram Tomato Paste
- 500 Gram FOR MASHED POTATOES: Potatoes
- 250 Milliliter Milk
- 250 Milliliter Double cream
- 250 Gram Butter
- 2 Piece Thyme sprigs
- 2 Piece Garlic cloves
- 1 Piece FOR FINAL DISH: Lamb shank
- 120 Gram Mashed potatoes
- 100 Gram Lamb sauce
- 30 Gram Shaved Fennel
- 5 Gram Toasted rice paper
- 5 Gram Kashmiri red chili powder
- 2 Gram Dry ginger powder
- 60 Gram Butter
Cooking Instructions
FOR LAMB SHANK: Grab lamb shanks and clean the bones completely.
Grab all the ingredients and put it in a vacuum bag and vacuum seal it.
Cook it in sous vide at 65 degrees celsius for 2hours.
FOR LAMB SAUCE: Roast the lamb in a sheet pan in an oven with a light drizzle of vegetable oil on 200 degrees Celsius for 40 minutes, until the bones are brown and fragrant.
In a separate sheet pan, roast the veggies (onions, carrots, fennel and celery) in the same oven for 15 minutes with the tomato paste.
Take out the bones and transfer them into a stock pot with the mirepoix.
Deglaze the sheet pan with red wine of your choice (use a wine which you prefer drinking).
Transfer all the wine and fond (deglazed liquid) in the stock pot.
Pour about 3-4L of cold water in the stock pot, until the bones are completely submerged.
Add all the aromatics in the pot and boil the stock for at least 12 hours.
Keep removing the scum for the first 20-30 minutes, to get a clearer stock.
Get the stock on a boil and then keep it on simmer for the next 12 hours.
Refill with water in between if needed.
Once the stock is boiled, drain the stock with a fine mesh strainer and store it in the refrigerator for at least 4 hours.
Take out the stock and remove the fat cap that has formed on top and transfer it into a stock pot and start reducing until it can coat the back of the spoon.
FOR MASHED POTATOES: Boil the potatoes until tender.
Pass it through a potato ricer.
Meanwhile in a saucepan, boil milk, cream and butter with the aromatics.
Pour hot milk mixture into the riced potatoes, whip until smooth.
Season with salt.
FINAL DISH: Sear the lamb shank on a pan with a little oil and baste it with butter.
On a warm plate, make a well of mashed potatoes, place the lamb shank on it.
In a sauce pan mix the lamb sauce with Kashmiri red chili powder, dry ginger powder and whisk in cold cubes of butter to emulsify.
Pour the lamb sauce on top.
Garnish with shaved fennel and toasted rice paper.
Summary
Know How To Prepare Lamb Rogan Josh
Lamb Rogan Josh is a bold and aromatic Kashmiri delicacy, rich in tradition and flavour, known for its vibrant red colour.
Ingredients
- 2 Piece FOR LAMB SHANK: Frenched lamb shank (Cleaned bones)
- 4 Piece Black peppercorns
- 1 Piece Bay leaf
- 1 Piece Green Cardamom
- 1 Piece Black Cardamom
- 1 Piece Star Anise
- 4 Gram Cumin Seeds
- 20 Gram Mustard Oil
- 3 Kilogram FOR LAMB SAUCE: Lamb bones
- 500 Gram Onions
- 500 Gram Carrots
- 500 Gram Fennel
- 500 Gram Celery 500g
- 6 Piece Garlic cloves
- 3 Piece Thyme sprigs
- 3 Piece Bay leaf
- 14 Piece Peppercorns
- 300 Milliliter Red wine
- 100 Gram Tomato Paste
- 500 Gram FOR MASHED POTATOES: Potatoes
- 250 Milliliter Milk
- 250 Milliliter Double cream
- 250 Gram Butter
- 2 Piece Thyme sprigs
- 2 Piece Garlic cloves
- 1 Piece FOR FINAL DISH: Lamb shank
- 120 Gram Mashed potatoes
- 100 Gram Lamb sauce
- 30 Gram Shaved Fennel
- 5 Gram Toasted rice paper
- 5 Gram Kashmiri red chili powder
- 2 Gram Dry ginger powder
- 60 Gram Butter
Main Procedure
FOR LAMB SHANK: Grab lamb shanks and clean the bones completely.
Grab all the ingredients and put it in a vacuum bag and vacuum seal it.
Cook it in sous vide at 65 degrees celsius for 2hours.
FOR LAMB SAUCE: Roast the lamb in a sheet pan in an oven with a light drizzle of vegetable oil on 200 degrees Celsius for 40 minutes, until the bones are brown and fragrant.
In a separate sheet pan, roast the veggies (onions, carrots, fennel and celery) in the same oven for 15 minutes with the tomato paste.
Take out the bones and transfer them into a stock pot with the mirepoix.
Deglaze the sheet pan with red wine of your choice (use a wine which you prefer drinking).
Transfer all the wine and fond (deglazed liquid) in the stock pot.
Pour about 3-4L of cold water in the stock pot, until the bones are completely submerged.
Add all the aromatics in the pot and boil the stock for at least 12 hours.
Keep removing the scum for the first 20-30 minutes, to get a clearer stock.
Get the stock on a boil and then keep it on simmer for the next 12 hours.
Refill with water in between if needed.
Once the stock is boiled, drain the stock with a fine mesh strainer and store it in the refrigerator for at least 4 hours.
Take out the stock and remove the fat cap that has formed on top and transfer it into a stock pot and start reducing until it can coat the back of the spoon.
FOR MASHED POTATOES: Boil the potatoes until tender.
Pass it through a potato ricer.
Meanwhile in a saucepan, boil milk, cream and butter with the aromatics.
Pour hot milk mixture into the riced potatoes, whip until smooth.
Season with salt.
FINAL DISH: Sear the lamb shank on a pan with a little oil and baste it with butter.
On a warm plate, make a well of mashed potatoes, place the lamb shank on it.
In a sauce pan mix the lamb sauce with Kashmiri red chili powder, dry ginger powder and whisk in cold cubes of butter to emulsify.
Pour the lamb sauce on top.
Garnish with shaved fennel and toasted rice paper.
