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Among a recently released list of 50 Best Lamb Dishes in the World by Croatia-based food guide, Taste Atlas, are two incredible Indian dishes that are rich and reflect the culinary heritage of the country. While Turkish lamb dishes led the list with Iskendar Kebap, Doner Kebab and Cag Kebabi, Rogan Josh and Galouti Kebab also make it to the ranks of global lamb dishes. Here’s what you need to know.
Rogan Josh, the Kashmiri lamb and mutton dish, ranked at No. 23 with a rating of 4.4. Lucknow’s famous Galouti Kebabs, on the other hand, ranked at No. 26, also with a rating of 4.4. This is not the first time Indian dishes have found their way into Taste Atlas’ reputed lists. Iconic Indian restaurants ranked in their recent list, and so did Indian chicken dishes in another one.
Wondering why Rogan Josh and Galouti Kebabs, among so many Indian lamb dishes, made it to the list. Here is what you need to know about the rich heritage, origins and recipes of these Indian dishes.
Video Credit: YouTube/Chef Ranveer Brar
Rogan Josh
Rogan Josh is basically a meaty dish prepared in a rich gravy of onions and yoghurt. Traditionally, Rogan Josh from Kashmir is prepared with either lamb or mutton. Spices like fennel seeds, ginger, cumin, cardamom, red chilli, cinnamon, bay leaves, cloves and saffron add a beautiful aroma to a traditional Rogan Josh recipe. It is, in fact, the addition of Kashmiri red chillies that adds the typical red hue to the gravy. The dish is cooked in mustard oil, which also adds another layer of flavours.
When it comes to tracing the origins of Rogan Josh, it is believed that the style of cooking originated in Persia and was adopted by Kashmiris in the medieval ages. The dish is said to have come to Kashmir via Samarkand, and the Mughals are given credit for introducing the Indian subcontinent to Rogan Josh. Today, Rogan Josh is a necessary part of any Kashmiri feast and is enjoyed across the nation.
Galouti Kebab
Known for their melt-in-the-mouth texture, slightly spicy flavour and rich aroma, Galouti Kebabs were invented by the Nawabs of Awadh, who ruled from the capital city of Lucknow. Legend has it that Nawab Asad ud-Daula, who loved meaty dishes like nothing else, grew old and lost his teeth. His royal chef, Haji Mohammad Fakr-e-Alam Saheb, was then charged with creating a meaty dish that the ageing Nawab could enjoy and digest without any hassles—and thus, Galouti Kebab was born.
The secret behind Galouti Kebab’s recipe lies with this story, as the Nawab’s chef not only used lamb or mutton mince to make the kebabs, but also added grated raw papayas to the kebab mix to tenderize it even further. It is this that makes Galouti Kebabs exceptionally tender and soft. The spiced kebab mix is shaped into small patties and traditionally cooked on a iron tawa on top of a tandoor. Smokey, spicy and delicious, Galouti Kebabs are quite the treat even today.
