Lamb Rogan Josh is a dish that needs no introduction if you're a native of Kashmir or have spent significant time in North India. I was born in Mumbai, but grew up in South India, mainly in the city of Bangalore. It wasn't until I boarded a train in the early 80's for engineering college, landing at the opposite end of the country, that I was introduced to this amazing curry. The dish was first brought to India in the 15th century by the Mughals and was made popular by the Kashmiri people. The version of Lamb Rogan Josh that I'd like to introduce you to is the authentic one, close to the flavors and ingredients that I grew up eating during my time in the Kashmir region. Authentically, this dish does not use tomato or onion. The most flavorful cut of lamb for this dish is the front leg which provides a wonderful stock from the bones. If you aren't able to find it, substitute with whatever lamb legs you have available. Indian cooking is dynamic. Taste between steps and keep checking on the stove heat. If the heat is too high, the dish might begin to lack moisture and the spices may burn. Therefore, the amount of water you use and the timing of when you pour it in can vary.