Rogan Josh, a famous dish from Jammu & Kashmir, is a hearty, slow-cooked mutton curry packed with bold flavors from spices like cardamom, cinnamon, and Kashmiri red chilies. Pair it up with a well-rounded Red Bordeaux (Lalande-de-Pomerol), and you've got a winning combo!
History
Rogan Josh is a classic dish from Jammu & Kashmir, one of the northernmost regions of India. This rich, aromatic curry is a signature of Kashmiri cuisine, which is heavily influenced by Persian and Central Asian culinary traditions. The name "Rogan Josh" is derived from Persian, where "Rogan" means oil and "Josh" means cooking or simmering, referring to the oil-based sauce that the dish is cooked in.
Traditionally made with lamb, Rogan Josh is known for its tender meat and vibrant red color, which is achieved by using Kashmiri dried red chilies and a blend of spices. This dish is often part of a larger Kashmiri wazwan (feast), which showcases the region's culinary expertise. Rogan Josh is enjoyed with steamed rice or flatbreads and is a favorite during festivals and special occasions in Jammu & Kashmir.
Why This Pairing Works
The rich, aromatic flavors of Rogan Josh featuring tender lamb infused with warm spices find a perfect match in the structured complexity of a Red Bordeaux, especially from the Lalande-de-Pomerol region.
This wine’s firm tannins and luscious dark fruit notes, like blackberry and plum, beautifully complement the hearty lamb, while its subtle oak undertones enhance the depth of the spices. The wine’s bright acidity cuts through the dish’s richness, refreshing the palate with every bite. Together, the balanced tannins and vibrant acidity of Bordeaux create an exquisite contrast to the bold, flavorful sauce of Rogan Josh, resulting in a pairing that is both robust and harmonious.
Recipe
Ingredients:
- 500g lamb, cut into pieces
- 2 onions, finely sliced
- 1 tbsp ginger-garlic paste
- 2 tbsp yogurt
- 1 tsp turmeric powder
- 1 tsp red chili powder (preferably Kashmiri)
- 1 tsp garam masala
- 2-3 dried Kashmiri red chilies
- 1-inch cinnamon stick
- 4-5 green cardamom pods
- 4-5 cloves
- 1 tsp cumin seeds
- 2 tbsp ghee or mustard oil
- Salt to taste
- Fresh coriander for garnish
Instructions:
- Heat the ghee or oil in a large pan and fry the sliced onions until they are golden brown. Remove half of the onions and set them aside for garnish.
- Add the ginger-garlic paste to the remaining onions and sauté for a minute.
- Add the lamb pieces and brown them on all sides.
- Add the turmeric, red chili powder, and garam masala, and stir to coat the lamb with the spices.
- Add yogurt to the pan and cook for 2-3 minutes until the yogurt is fully incorporated.
- Add the dried Kashmiri red chilies, cinnamon, cardamom, cloves, and cumin seeds, and mix well.
- Pour in enough water to cover the lamb and bring it to a boil. Lower the heat and simmer for 45-50 minutes, or until the lamb is tender and the gravy thickens.
- Once the dish is ready, garnish with the fried onions and fresh coriander. Serve with steamed rice or flatbreads.
A French Perspective
I shared a video on Instagram showcasing how beautifully Rogan Josh pairs with Red Bordeaux, and the response was incredible! In the video, my French partner tasted the pairing and was genuinely impressed by how well the flavors complemented each other. The richness of the dish, infused with Kashmiri spices, found the perfect balance with the structured elegance of the wine.
This pairing isn’t just about contrasting bold flavors it’s about harmony. The velvety tannins of the Bordeaux softened the heat of the spices, while the wine’s dark fruit and earthy undertones elevated the dish’s depth.
Check out the video on my Instagram to see the reaction firsthand!