What is Rogan Josh and Korma

What is Korma | What is Rogan Josh | Lamb Korma Recipe | Lamb Rogan Josh Recipe

We have to look back at the history of Kashmir Cuisine. Three successive Moghul emperors (Akbar, Jahangir, Shahjahan) influenced Kashmir Cuisine and vice versa. Kashmir was annexed by Akbar in 1586 and a favorite place of Jahangir. Korma was a Persian dish brought to India sometimes during Akbar period. During Akbar and Jahangir, the basic Korma dish was modified in Kashmir for color and texture. Local spices (Degi Mirch, and Ratan Jot) were added to transform Korma into Rogan Josh. Nuts, dried fruits and saffron were added to Korma to give it a pale yellow color and creamy texture. During Shahjahan, Degi Mirch and Ratan Jot were used to color Tandoori Chicken. Sometimes, Maval petals are substituted for Ratan Jot.

1. Both dishes use whole muscle sheep or goat meat. The meats are browned in Ghee, and cooked (braised) on low heat till tender. Both dishes use Dahi yogurt and aromatic spices.

2. Neither of the dishes used tomatoes or Turmeric powder. Tomatoes had not yet come to India.

3. Degi Mirch and Ratan Jot are used in Rogan Josh to give the rich red color. During the time of Shahjahan, these spices were used to color Tandoori Chicken.

4. In Kashmir they added ground nuts (Almonds, Cashews), dried fruits (raisins, apricots), and Saffron to Korma. This gives it a pale color and creamy texture.

5. Onions and garlic may be missing in some Kashmiri versions of Korma and Rogan Josh. Kashmiri Hindu Pandits refrained from using onion and garlic.

6. Asafetida may be missing in Kashmir for the version made for Muslims.

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