Lamb Rogan Josh: A Spicy Delight from Kashmir

Introduction:

Lamb Rogan Josh, a signature dish of Kashmiri cuisine, beckons with its rich, aromatic flavors and fiery red hue. Originating from the picturesque valleys of Kashmir, this iconic dish has a history as vibrant as its taste. In this recipe, we'll uncover the origins of Lamb Rogan Josh, share a traditional recipe, and reveal the hashtags that celebrate its cultural significance.

History:

Lamb Rogan Josh has its roots in Persian culinary traditions, with "rogan" meaning "oil" or "fat" and "josh" meaning "heat" or "passion." Introduced to the Kashmir region by the Mughals in the 15th century, the dish evolved over centuries to become a staple of Kashmiri cuisine. Traditionally cooked in a large copper vessel over a slow flame, Lamb Rogan Josh was reserved for special occasions and celebrations. Today, it remains a cherished symbol of Kashmiri hospitality and culinary expertise.

Recipe: Classic Lamb Rogan Josh

Ingredients:

2 lbs lamb shoulder, cut into cubes

3 tablespoons vegetable oil

2 onions, finely chopped

4 cloves garlic, minced

1-inch piece of ginger, grated

2 tomatoes, diced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon ground paprika

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground black pepper

2 cups chicken or lamb broth

Salt, to taste

Chopped fresh cilantro, for garnish

Instructions:

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook until soft and golden brown.

Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

Add the diced tomatoes to the pot and cook until they break down and release their juices.

Stir in the ground cumin, ground coriander, ground turmeric, ground paprika, ground cinnamon, ground cardamom, ground cloves, ground nutmeg, and ground black pepper. Cook for 1-2 minutes until the spices are fragrant.

Add the cubed lamb shoulder to the pot and stir to coat with the spice mixture.

Pour in the chicken or lamb broth and bring the mixture to a simmer. Cover and cook over low heat for 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened.

Season with salt to taste.

Garnish the Lamb Rogan Josh with chopped fresh cilantro before serving.

Serve hot with steamed rice or naan bread.

Hashtags:

#LambRoganJosh

#KashmiriCuisine

#SpicyDelight

#CulinaryTradition

#FlavorExplosion

#SlowCookedGoodness

#SpecialOccasionMeal

#FragrantSpices

#SavorTheFlavor

#HomemadeDeliciousness

#ComfortFood

#GourmetExperience

#ExoticDishes

#TasteOfKashmir

#FoodieFinds