Lamb Rogan Josh Originating in Kashmir (India), Rogan josh is a dish that holds a revered status and is one of the main dishes that forms a part of the Wazwan which is the name given for a traditional multi course meal in Muslim Kashmiri cuisine.

This is a meal or rather a feast which is taken very seriously and is a source of pride especially for the waz or the cook (you train for years to become a waz and is most often an occupation that is handed down generations, father to son). It represents the ultimate banquet in the Kashmiri Muslim society and no important occasion is complete without it.

Traditionally made with mutton/goat meat, but these days you will find Lamb Rogan Josh made with other meats too including lamb especially in Australia.

It’s a myth that Lamb Rogan Josh is a spicy dish; in fact, it has very less heat but plenty of flavour from the clever use of spices and aromatics. Kashmiri chilli powder is used in this and for those who don’t know…. the kashmiri chilli powder adds a deep red colour to the dish without much heat when compared to the regular Indian red chilli powder which is less on colour and more on heat. It also has smoky undertones, a bit like paprika. Making a delicious Lamb Rogan Josh requires skill and patience along with a well-stocked pantry of various spices and aromatics. This can be not just a daunting task but also a lengthy process and that’s where Curry Flavours come in!

They’ve taken all the hard work out of your hands so that you can enjoy your favourite curry or dish with minimal or no effort at all. Carefully curated Spice-Blends custom made for specific dishes is just why you need to give this a try!

Note – Using lamb with bone like lamb leg/lamb shoulder is highly recommended if you have a bit of extra time on your hands…. the result is much more delicious. And ofcourse make sure that you have plenty of Naans to mop up all that delicious, rich gravy.