This is a dish for which authors and connoisseurs have sung paeans of praises. Its making marked the pinnacle of the culinary craft of Kashmir; the master chefs of the royal Moghul kitchens boasted about perfecting this dish. I cannot claim to be the sole author of this recipe since it has been culled from the pages of more than one regional cook book and subsequently adapted until I arrived at something instantly recognised as Rogan Josh by those who know their Indian food. Follow these instructions well and you will not be disappointed! Neither will your friends.