Top 4 Jammu and Kashmiri Lamb Dishes

Rogan josh is an aromatic lamb curry that is believed to be of Persian origin, although today it is more closely associated with the Kashmir region of India. The stew is characterized by tender meat and a thick, fiery red sauce coming from deseeded Kashmiri chillies. Lamb pieces are typically stewed in a gravy made with browned onions, garlic, yogurt, ginger, and aromatic herbs and spices. The name of the dish is derived from two words: rogan, meaning clarified butter or oil, and josh, referring to passion or heat. Rogan josh is usually accompanied by plain or spiced basmati rice and Indian flatbreads such as naan on the side. The dish is also popular in the United Kingdom since the 1950s, when Indian cuisine was brought over to the country.Expand

Tabak maaz is a traditional dish originating from Kashmir. It's usually made with a combination of lamb ribs, garlic, ginger, cloves, cardamom, turmeric, oil or ghee, and salt. The ribs are boiled with garlic, separated into pieces, and the reserved cooking water is brought to a boil in a pot. The ribs are placed in the pot with ginger, cloves, cardamom, salt, and turmeric. The bones are removed and the ribs are arranged in a frying pan over ghee or oil. They're fried until browned so that the flavors are sealed in. Once drained from the oil, tabak maaz is ready to be served. The dish is especially popular at wedding banquets and similar festive events in the region.Expand

Aab gosht is a traditional lamb curry originating from Kashmir. The dish is usually made with a combination of lamb, milk, onions, ginger-garlic paste, cardamom, ghee, fennel, cinnamon, cloves, black peppercorns, and salt. The lamb is cut into pieces and shortly simmered in water with the garlic, ginger, and salt. Once firm, the meat is drained and set aside. Milk is boiled with cardamom until it thickens, and the rest of the ingredients are then added to the mixture along with the meat. The curry is simmered over low heat until the meat is fully tender, and the dish is then ready to be enjoyed. Aab gosht is traditionally served with steamed rice on the side.Expand

Kabargah is a traditional dish originating from Kashmir. The dish is usually made with a combination of lamb ribs, milk, ghee, asafoetida, chili powder, rice flour, gram flour, fennel seeds, cinnamon, cloves, ginger, cardamom, and salt. The ribs are boiled in a mixture of milk, water, cardamom, ginger, cloves, cinnamon, and fennel until the meat is tender and the liquid evaporates. The meat is dipped in a batter consisting of gram flour, rice flour, water, salt, chili powder, and asafoetida, and it's then fried in ghee until golden brown before serving.Expand