ogan josh (or roghan josh) is a staple of kashmiri cuisine originally it was delivered to Kashmir by the Mughals. it's one of the most dishes of the Kashmiri multi-course meal (the “Wazwan”). It consists of braised lamb chunks cooked with a gravy based on suntanned onions or shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom and cinnamon). Its characteristic sensible red color traditionally comes from liberal amounts of dried Kashmiri chillies that are de-seeded to reduce their heat: these chillies are considerably milder than the typical dried cayenne chillies of Indian cuisine. The recipe’s spiciness is one of fragrance rather than heat, and also the dish is delicate enough to be appreciated by western palates which will not be use to spicy tastes. If you love lamb, this is a requirement eat dish.
I am not responsible for anyone who feels hungry