 Rogan josh | |
| Type | Curry |
|---|---|
| Course | Wazwan Main |
| Place of origin | Kashmir |
| Region or state | Kashmir Valley |
| Serving temperature | Hot |
| Main ingredients | Lamb orgoat,alkanet root |
Rogan josh (Kashmiri:[roːɡand͡ʒoːʃ]) ; (English:/ˌroʊɡən ˈdʒɑʃ/)[1], also spelledroghan josh orroghan ghosht, is anaromaticcurried meat dish originating fromKashmir. It is one of the main dishes in thewazwan, the traditional multi-course Kashmiri feast.[2]
Rogan josh is made withred meat—traditionallylamb, mutton, orgoat—and coloured and flavoured primarily byalkanet flower (or root) andKashmiri chilies. It is one of the signature recipes ofKashmiri cuisine.
A number of origins of the name have been suggested.Rawghan means "clarified butter"[3] or "oil" inPersian, whilejōš means to "stew" or "braise"[4] and ultimately derives from the verbjōšīdan meaning "to boil". Rogan josh, by this definition, may mean "stewed in ghee".[4] An alternative etymology is that the name derives from theKashmiri wordroghan, "red",[5] along with the word either for "meat", (gošt) often romanized as "rogan ghosht" or "gosht",[6] or a word meaning "juice", giving possible meanings of "red meat" or "red juice".[7] The exact etymology remains uncertain as both "rogan josh" and "rogan ghosht" are used to refer to the dish and it is unclear which of the names is the original.[6]
Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal, thewazwan. The dish was originally brought to Kashmir by theMughals, whose cuisine was, in turn, influenced byPersian cuisine. The unrelenting summer heat of thecentral 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 oflamb or muttonbraised with a gravy flavoured withgarlic,ginger and aromatic spices (clove,bay leaves,cardamom, andcinnamon), and in some versions incorporating onions or yoghurt.[8] After initial braising, the dish may be finished using thedampokhtak slow-cooking technique.[9] Its characteristic deep red colour traditionally comes from dried flowers or root ofAlkanna tinctoria (ratan jot)[7] and from liberal amounts of dried, deseeded Kashmiri red chilli (lal mirch).
There are different approaches in preparation. Some usepraan, a local form ofshallot, and petals ofmaval, thecockscomb flower, for colouring (and for its supposed "cooling" effect);[8] others may add yoghurt andasafoetida to give additional body and flavor.[8]
While the traditional preparation uses whole dried chilies that are de-seeded, soaked in water, and ground to a paste, non-traditional shortcuts use either Kashmirichili powder (available in Indian stores) or a mixture of paprika (predominantly) andcayenne pepper, adjusted to taste. (Madhur Jaffrey's recipe[10] calls for a 4:1 ratio of paprika to cayenne.) An updated version served inSanjeev Kapoor's restaurants uses white and black cardamom, anise, and bay leaves.[11]
Many western interpretations of the dish add tomatoes to the sauce. This is especially common with ready-made pour-over cooking sauces to the point where the dish may be considered tomato-based. The authenticity of including tomatoes is disputed: some authors state that tomatoes are not part of the traditional dish or of traditional Indian cuisine and should not be included.[12] However, other authors have specifically referred to rogan josh as a dish based around meat and tomatoes,[13] while others have identified tomatoes with aPunjabi version of the dish as opposed to a Kashmiri one.[14]
There is a variety with beef as well,brisket being preferred.[15]
