[2] It is made with red meat—traditionally lamb, mutton, or goat—and coloured and flavoured primarily by alkanet flower (or root) and Kashmiri chilies.

The unrelenting summer heat of the central Indian plains took the Mughals frequently to the country's northern region, Kashmir, which has a cooler climate because of its elevation and latitude.

[3] Rogan josh consists of pieces of lamb or mutton braised with a gravy flavoured with garlic, ginger and aromatic spices (clove, bay leaves, cardamom, and cinnamon), and in some versions incorporating onions or yoghurt.

There are different approaches in preparation: Some use praan, a local form of shallot, and petals of maval, the cockscomb flower, for colouring (and for its supposed "cooling" effect);[8] others may add yoghurt and asafoetida to give additional body and flavor.

An updated version served in Sanjeev Kapoor's restaurants uses white and black cardamom, anise, and bay leaves.