Rogan josh - Revision history

UpdateBot at 13:46, 9 May 2022

2022-05-09T13:46:01Z

← Older revision		Revision as of 19:16, 9 May 2022
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	{{Short description\|Kashmiri curried meat dish}}		{{Short description\|Kashmiri curried meat dish}}
	{{about\|the dish~~\|the racehorse\|Rogan Josh (horse)\|the comic book\|Rogan Gosh (comics)~~}}		{{about\|the dish}}
	{{Infobox prepared food		{{Infobox prepared food
	\| name = Rogan josh		\| name = Rogan josh
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	\| caption =Rogan josh		\| caption =Rogan josh
	\| alternate_name =		\| alternate_name =
	\| country = [[~~Indian subcontinent~~]]		\| country = [[Kashmir]]
	\| region = ~~[[Kashmir]]~~		\| region =
	\| creator =		\| creator =
	\| course = [[Main course\|Main]]		\| course = [[Main course\|Main]]
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	}}		}}

	'''Rogan josh''' ({{Pronounced\|/ˌrəʊɡən ˈdʒəʊʃ/}};<ref name=old>[https://www.oxfordlearnersdictionaries.com/definition/english/rogan-josh Rogan Josh], Oxford Learners' Dictionary</ref> {{Lang-ks\|{{uninastaliq\|روغَن جوش}}}}, {{IPA-ks\|/roːɡan joːʃ/\|pron}}) also spelled '''roghan josh''' or '''roghan ghosht''', is an [[spice\|aromatic]] [[Curry\|curried]] meat dish of [[Kashmir]]i origin.<ref name=magon152>{{cite book\|last=Magon\|first=Harminder Singh\|title=My Epicurean Journey\|date=2016\|publisher=Friesen\|page=152}}</ref> It is made with [[red meat]]~~, traditionally~~ [[lamb and mutton\|lamb]] or [[goat meat\|goat]]~~. It is~~ coloured and flavoured primarily by [[Alkanna tinctoria\|alkanet]] flower or root and Kashmiri chilies. It is one of the signature recipes of [[Kashmiri cuisine]].		'''Rogan josh''' ({{Pronounced\|/ˌrəʊɡən ˈdʒəʊʃ/}};<ref name=old>[https://www.oxfordlearnersdictionaries.com/definition/english/rogan-josh Rogan Josh], Oxford Learners' Dictionary</ref> {{Lang-ks\|{{uninastaliq\|روغَن جوش}}}}, {{IPA-ks\|/roːɡan joːʃ/\|pron}}) also spelled '''roghan josh''' or '''roghan ghosht''', is an [[spice\|aromatic]] [[Curry\|curried]] meat dish of [[Kashmir]]i origin.<ref name=magon152>{{cite book\|last=Magon\|first=Harminder Singh\|title=My Epicurean Journey\|date=2016\|publisher=Friesen\|page=152}}</ref> It is made with [[red meat]]—traditionally [[lamb and mutton\|lamb]], mutton, or [[goat meat\|goat]]—and coloured and flavoured primarily by [[Alkanna tinctoria\|alkanet]] flower (or root) and [[Kashmiri red chilli\|Kashmiri chilies]]. It is one of the signature recipes of [[Kashmiri cuisine]].

	==Etymology==		==Etymology==
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	A number of origins of the name have been suggested. ''Roughan'' means "[[ghee\|clarified butter]]"<ref name="Collingham2006">{{cite book\|last=Collingham\|first=Lizzie\|title=Curry: A Tale of Cooks and Conquerors\|url=https://archive.org/details/curry00lizz\|url-access=registration\|access-date=8 August 2013\|date=2006-02-06\|publisher=Oxford UP\|isbn=9780199883813\|page=[https://archive.org/details/curry00lizz/page/34 34]}}</ref> or "oil" in [[Persian language\|Persian]] and [[Urdu]], while ''juš'' (alternatively romanised ''josh'') means to "stew" or "braise"<ref name=od297>''From Bonbon to Cha-cha: The Oxford Dictionary of Foreign Words and Phrases'', Oxford:OUP, 2009, p.297</ref> and ultimately derives from the verb ''jušidan'' meaning "to boil". Rogan josh, by this definition, may mean "stewed in ghee".<ref name=od297/>		A number of origins of the name have been suggested. ''Roughan'' means "[[ghee\|clarified butter]]"<ref name="Collingham2006">{{cite book\|last=Collingham\|first=Lizzie\|title=Curry: A Tale of Cooks and Conquerors\|url=https://archive.org/details/curry00lizz\|url-access=registration\|access-date=8 August 2013\|date=2006-02-06\|publisher=Oxford UP\|isbn=9780199883813\|page=[https://archive.org/details/curry00lizz/page/34 34]}}</ref> or "oil" in [[Persian language\|Persian]] and [[Urdu]], while ''juš'' (alternatively romanised ''josh'') means to "stew" or "braise"<ref name=od297>''From Bonbon to Cha-cha: The Oxford Dictionary of Foreign Words and Phrases'', Oxford:OUP, 2009, p.297</ref> and ultimately derives from the verb ''jušidan'' meaning "to boil". Rogan josh, by this definition, may mean "stewed in ghee".<ref name=od297/>

	An alternative etymology is that the name derives from either the Urdu word ''roghan'' ({{lang-ur\|{{Nastaliq\|روغن}}}}), "brown" or "red",<ref name=magon152/> or the [[Kashmiri language\|Kashmiri]] ''roghan'', "red",<ref name=chapman124>{{cite book\|last=Chapman\|first=Pat\|title=India: Food and Cooking\|date=2009\|isbn=9781845376192\|publisher=New Holland\|page=124}}</ref> along with the word either for "meat", (''gošt'') often romanized as "rogan ghosht" or "gosht",<ref name=ayto/> or a word meaning "juice", giving possible meanings of "red meat" or "red juice".<ref name=wahhab>{{cite book\|last=Wahhab\|first=Iqbal\|title=The Cinnamon Club Cookbook\|date=2016\|publisher=Bloomsbury\|page=106}}</ref> 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.<ref name=ayto>Ayto, ''The Diner's Dictionary: Word Origins of Food and Drink'', Oxford: OUP, 2012, p.309</ref>		An alternative etymology is that the name derives from either the Urdu word ''roghan'' ({{lang-ur\|{{Nastaliq\|روغن}}}}), "brown" or "red",<ref name=magon152>{{cite book\|last=Magon\|first=Harminder Singh\|title=My Epicurean Journey\|date=2016\|publisher=Friesen\|page=152}}</ref> or the [[Kashmiri language\|Kashmiri]] ''roghan'', "red",<ref name=chapman124>{{cite book\|last=Chapman\|first=Pat\|title=India: Food and Cooking\|date=2009\|isbn=9781845376192\|publisher=New Holland\|page=124}}</ref> along with the word either for "meat", (''gošt'') often romanized as "rogan ghosht" or "gosht",<ref name=ayto/> or a word meaning "juice", giving possible meanings of "red meat" or "red juice".<ref name=wahhab>{{cite book\|last=Wahhab\|first=Iqbal\|title=The Cinnamon Club Cookbook\|date=2016\|publisher=Bloomsbury\|page=106}}</ref> 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.<ref name=ayto>Ayto, ''The Diner's Dictionary: Word Origins of Food and Drink'', Oxford: OUP, 2012, p.309</ref>

	==Origin==		==Origin==
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	==Preparation==		==Preparation==
	Rogan josh consists of pieces of [[Lamb and mutton\|lamb or mutton]] [[braised]] with a gravy flavoured with garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, and cinnamon), and in some versions incorporating onions or yogurt.<ref name=Panjabi1995/> After initial braising, the dish may be finished using the [[dampokhtak]] slow cooking technique.<ref name=singh58>Singh (1973), p.58</ref> Its characteristic deep red colour traditionally comes from dried flowers or root of ''[[Alkanna tinctoria]]'' (''ratan jot'')<ref name=wahhab/> and from liberal amounts of dried, deseeded Kashmiri chilies (''lal mirch''). These chilies, whose flavor approximates that of [[paprika]], are considerably milder than the typical dried [[cayenne pepper]] of Indian cuisine. The recipe's spice emphasises aroma rather than heat. Saffron is also part of some traditional recipes.		Rogan josh consists of pieces of [[Lamb and mutton\|lamb or mutton]] [[braised]] with a gravy flavoured with [[garlic]], [[ginger]] and aromatic spices ([[cloves\|clove]], [[bay leaf\|bay leaves]], [[cardamom]], and [[cinnamon]]), and in some versions incorporating onions or yogurt.<ref name=Panjabi1995/> After initial braising, the dish may be finished using the [[dampokhtak]] slow cooking technique.<ref name=singh58>Singh (1973), p.58</ref> Its characteristic deep red colour traditionally comes from dried flowers or root of ''[[Alkanna tinctoria]]'' (''ratan jot'')<ref name=wahhab/> and from liberal amounts of dried, deseeded Kashmiri chilies (''lal mirch''). These chilies, whose flavor approximates that of [[paprika]], are considerably milder than the typical dried [[cayenne pepper]] of Indian cuisine. The recipe's spice emphasises aroma rather than heat. Saffron is also part of some traditional recipes.

	There are significant differences in preparation between the Hindu and Muslim dishes in Kashmir: Muslims use ''praan'', a local form of shallot, and petals of ''maval'', the [[Celosia cristata\|cockscomb flower]], for colouring (and for its supposed "cooling" effect);<ref name=Panjabi1995/> Hindus eschew these, along with garlic and onions, but may add yogurt to give additional body and flavour.<ref name="Panjabi1995">{{cite book\|last=Panjabi\|first=Camellia\|title=The Great Curries of India\|url=https://archive.org/details/greatcurriesofin00panj\|url-access=registration\|access-date=8 August 2013\|year=1995\|publisher=Simon & Schuster\|isbn=9780684803838\|page=[https://archive.org/details/greatcurriesofin00panj/page/54 54]}}</ref>		There are significant differences in preparation between the Hindu and Muslim dishes in Kashmir: Muslims use ''praan'', a local form of shallot, and petals of ''maval'', the [[Celosia cristata\|cockscomb flower]], for colouring (and for its supposed "cooling" effect);<ref name=Panjabi1995/> Hindus eschew these, along with garlic and onions, but may add yogurt to give additional body and flavour.<ref name="Panjabi1995">{{cite book\|last=Panjabi\|first=Camellia\|title=The Great Curries of India\|url=https://archive.org/details/greatcurriesofin00panj\|url-access=registration\|access-date=8 August 2013\|year=1995\|publisher=Simon & Schuster\|isbn=9780684803838\|page=[https://archive.org/details/greatcurriesofin00panj/page/54 54]}}</ref>
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	[[Category:Pakistani cuisine]]		[[Category:Pakistani cuisine]]
	[[Category:Indian curries]]		[[Category:Indian curries]]
			[[Category:Indo-Caribbean curries]]
	[[Category:Indian meat dishes]]		[[Category:Indian meat dishes]]
	[[Category:Asian cuisine]]		[[Category:Asian cuisine]]
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	[[Category:Mughlai cuisine]]		[[Category:Mughlai cuisine]]
	[[Category:Lamb dishes]]		[[Category:Lamb dishes]]
			[[Category:Goat dishes]]

CleanupBot: /* Etymology */clean up

2022-01-03T16:00:08Z

Etymology: clean up

← Older revision		Revision as of 21:30, 3 January 2022
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	A number of origins of the name have been suggested. ''Roughan'' means "[[ghee\|clarified butter]]"<ref name="Collingham2006">{{cite book\|last=Collingham\|first=Lizzie\|title=Curry: A Tale of Cooks and Conquerors\|url=https://archive.org/details/curry00lizz\|url-access=registration\|access-date=8 August 2013\|date=2006-02-06\|publisher=Oxford UP\|isbn=9780199883813\|page=[https://archive.org/details/curry00lizz/page/34 34]}}</ref> or "oil" in [[Persian language\|Persian]] and [[Urdu]], while ''juš'' (alternatively romanised ''josh'') means to "stew" or "braise"<ref name=od297>''From Bonbon to Cha-cha: The Oxford Dictionary of Foreign Words and Phrases'', Oxford:OUP, 2009, p.297</ref> and ultimately derives from the verb ''jušidan'' meaning "to boil". Rogan josh, by this definition, may mean "stewed in ghee".<ref name=od297/>		A number of origins of the name have been suggested. ''Roughan'' means "[[ghee\|clarified butter]]"<ref name="Collingham2006">{{cite book\|last=Collingham\|first=Lizzie\|title=Curry: A Tale of Cooks and Conquerors\|url=https://archive.org/details/curry00lizz\|url-access=registration\|access-date=8 August 2013\|date=2006-02-06\|publisher=Oxford UP\|isbn=9780199883813\|page=[https://archive.org/details/curry00lizz/page/34 34]}}</ref> or "oil" in [[Persian language\|Persian]] and [[Urdu]], while ''juš'' (alternatively romanised ''josh'') means to "stew" or "braise"<ref name=od297>''From Bonbon to Cha-cha: The Oxford Dictionary of Foreign Words and Phrases'', Oxford:OUP, 2009, p.297</ref> and ultimately derives from the verb ''jušidan'' meaning "to boil". Rogan josh, by this definition, may mean "stewed in ghee".<ref name=od297/>

	An alternative etymology is that the name derives from either the Urdu word ''roghan'' ({{lang-ur\|{{Nastaliq\|روغن}}}}), "brown" or "red",<ref name=magon152~~>{{cite book\|last=Magon\|first=Harminder Singh\|title=My Epicurean Journey\|date=2016\|publisher=Friesen\|page=152}}<~~/~~ref~~> or the [[Kashmiri language\|Kashmiri]] ''roghan'', "red",<ref name=chapman124>{{cite book\|last=Chapman\|first=Pat\|title=India: Food and Cooking\|date=2009\|isbn=9781845376192\|publisher=New Holland\|page=124}}</ref> along with the word either for "meat", (''gošt'') often romanized as "rogan ghosht" or "gosht",<ref name=ayto/> or a word meaning "juice", giving possible meanings of "red meat" or "red juice".<ref name=wahhab>{{cite book\|last=Wahhab\|first=Iqbal\|title=The Cinnamon Club Cookbook\|date=2016\|publisher=Bloomsbury\|page=106}}</ref> 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.<ref name=ayto>Ayto, ''The Diner's Dictionary: Word Origins of Food and Drink'', Oxford: OUP, 2012, p.309</ref>		An alternative etymology is that the name derives from either the Urdu word ''roghan'' ({{lang-ur\|{{Nastaliq\|روغن}}}}), "brown" or "red",<ref name=magon152/> or the [[Kashmiri language\|Kashmiri]] ''roghan'', "red",<ref name=chapman124>{{cite book\|last=Chapman\|first=Pat\|title=India: Food and Cooking\|date=2009\|isbn=9781845376192\|publisher=New Holland\|page=124}}</ref> along with the word either for "meat", (''gošt'') often romanized as "rogan ghosht" or "gosht",<ref name=ayto/> or a word meaning "juice", giving possible meanings of "red meat" or "red juice".<ref name=wahhab>{{cite book\|last=Wahhab\|first=Iqbal\|title=The Cinnamon Club Cookbook\|date=2016\|publisher=Bloomsbury\|page=106}}</ref> 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.<ref name=ayto>Ayto, ''The Diner's Dictionary: Word Origins of Food and Drink'', Oxford: OUP, 2012, p.309</ref>

	==Origin==		==Origin==

imported>Svejk74: Undid revision 1026602470 by Nithya2703 (talk)

2021-06-03T21:24:40Z

Undid revision 1026602470 by Nithya2703 (talk)

New page

{{Short description|Kashmiri curried meat dish}}
{{about|the dish|the racehorse|Rogan Josh (horse)|the comic book|Rogan Gosh (comics)}}
{{Infobox prepared food
| name = Rogan josh
| image = Rogan josh02.jpg
| image_size = 250px
| caption =Rogan josh
| alternate_name =
| country = [[Indian subcontinent]]
| region = [[Kashmir]]
| creator =
| course = [[Main course|Main]]
| type = [[Curry]]
| served = [[Hot dish|Hot]]
| main_ingredient = [[Lamb and mutton|Lamb]] or [[Goat meat|goat]], [[Alkanna tinctoria|alkanet]] root
| variations =
| calories =
| other =
}}

'''Rogan josh''' ({{Pronounced|/ˌrəʊɡən ˈdʒəʊʃ/}};<ref name=old>[https://www.oxfordlearnersdictionaries.com/definition/english/rogan-josh Rogan Josh], Oxford Learners' Dictionary</ref> {{Lang-ks|{{uninastaliq|روغَن جوش}}}}, {{IPA-ks|/roːɡan joːʃ/|pron}}) also spelled '''roghan josh''' or '''roghan ghosht''', is an [[spice|aromatic]] [[Curry|curried]] meat dish of [[Kashmir]]i origin.<ref name=magon152>{{cite book|last=Magon|first=Harminder Singh|title=My Epicurean Journey|date=2016|publisher=Friesen|page=152}}</ref> It is made with [[red meat]], traditionally [[lamb and mutton|lamb]] or [[goat meat|goat]]. It is coloured and flavoured primarily by [[Alkanna tinctoria|alkanet]] flower or root and Kashmiri chilies. It is one of the signature recipes of [[Kashmiri cuisine]].

==Etymology==

A number of origins of the name have been suggested. ''Roughan'' means "[[ghee|clarified butter]]"<ref name="Collingham2006">{{cite book|last=Collingham|first=Lizzie|title=Curry: A Tale of Cooks and Conquerors|url=https://archive.org/details/curry00lizz|url-access=registration|access-date=8 August 2013|date=2006-02-06|publisher=Oxford UP|isbn=9780199883813|page=[https://archive.org/details/curry00lizz/page/34 34]}}</ref> or "oil" in [[Persian language|Persian]] and [[Urdu]], while ''juš'' (alternatively romanised ''josh'') means to "stew" or "braise"<ref name=od297>''From Bonbon to Cha-cha: The Oxford Dictionary of Foreign Words and Phrases'', Oxford:OUP, 2009, p.297</ref> and ultimately derives from the verb ''jušidan'' meaning "to boil". Rogan josh, by this definition, may mean "stewed in ghee".<ref name=od297/>

An alternative etymology is that the name derives from either the Urdu word ''roghan'' ({{lang-ur|{{Nastaliq|روغن}}}}), "brown" or "red",<ref name=magon152>{{cite book|last=Magon|first=Harminder Singh|title=My Epicurean Journey|date=2016|publisher=Friesen|page=152}}</ref> or the [[Kashmiri language|Kashmiri]] ''roghan'', "red",<ref name=chapman124>{{cite book|last=Chapman|first=Pat|title=India: Food and Cooking|date=2009|isbn=9781845376192|publisher=New Holland|page=124}}</ref> along with the word either for "meat", (''gošt'') often romanized as "rogan ghosht" or "gosht",<ref name=ayto/> or a word meaning "juice", giving possible meanings of "red meat" or "red juice".<ref name=wahhab>{{cite book|last=Wahhab|first=Iqbal|title=The Cinnamon Club Cookbook|date=2016|publisher=Bloomsbury|page=106}}</ref> 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.<ref name=ayto>Ayto, ''The Diner's Dictionary: Word Origins of Food and Drink'', Oxford: OUP, 2012, p.309</ref>

==Origin==
Rogan josh is a staple of [[Kashmiri cuisine]] and is one of the main dishes of the [[Kashmir]]i multicourse meal (the ''[[wazwan]]''). The dish was originally brought to Kashmir by the [[Mughal Empire|Mughal]]s, whose cuisine was, in turn, influenced by [[Persian cuisine]]. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude.<ref name="Collingham2006"/>

==Preparation==
Rogan josh consists of pieces of [[Lamb and mutton|lamb or mutton]] [[braised]] with a gravy flavoured with garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, and cinnamon), and in some versions incorporating onions or yogurt.<ref name=Panjabi1995/> After initial braising, the dish may be finished using the [[dampokhtak]] slow cooking technique.<ref name=singh58>Singh (1973), p.58</ref> Its characteristic deep red colour traditionally comes from dried flowers or root of ''[[Alkanna tinctoria]]'' (''ratan jot'')<ref name=wahhab/> and from liberal amounts of dried, deseeded Kashmiri chilies (''lal mirch''). These chilies, whose flavor approximates that of [[paprika]], are considerably milder than the typical dried [[cayenne pepper]] of Indian cuisine. The recipe's spice emphasises aroma rather than heat. Saffron is also part of some traditional recipes.

There are significant differences in preparation between the Hindu and Muslim dishes in Kashmir: Muslims use ''praan'', a local form of shallot, and petals of ''maval'', the [[Celosia cristata|cockscomb flower]], for colouring (and for its supposed "cooling" effect);<ref name=Panjabi1995/> Hindus eschew these, along with garlic and onions, but may add yogurt to give additional body and flavour.<ref name="Panjabi1995">{{cite book|last=Panjabi|first=Camellia|title=The Great Curries of India|url=https://archive.org/details/greatcurriesofin00panj|url-access=registration|access-date=8 August 2013|year=1995|publisher=Simon & Schuster|isbn=9780684803838|page=[https://archive.org/details/greatcurriesofin00panj/page/54 54]}}</ref>

==Adaptations==
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 Kashmiri [[chili powder]] (available in Indian stores) or a mixture of paprika (predominantly) and [[cayenne pepper]], adjusted to taste. ([[Madhur Jaffrey]]'s recipe<ref>[http://www.recipesource.com/ethnic/asia/indian/03/rec0324.html Recipe Source: Rogan Josh - Madhur Jaffrey]</ref> calls for a 4:1 ratio of paprika to cayenne.) An updated version served in [[Sanjeev Kapoor]]'s restaurants uses white and black cardamom, anise, and bay leaves.<ref name="Kapoor2011">{{cite book|last=Kapoor|first=Sanjeev|title=How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen|url=https://books.google.com/books?id=8BXRu6xv-eYC&pg=PA39-IA1|access-date=8 August 2013|year=2011|publisher=Stewart, Tabori & Chang|isbn=9781613121351|page=39}}</ref>

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.<ref name=singh>{{cite book|last=Singh|first=Dharamjit|title=Indian Cookery|url=https://archive.org/details/indiancookery00sing/page/21|year=1973|publisher=Penguin|isbn=978-0140461411|page=[https://archive.org/details/indiancookery00sing/page/21 21,58]}}</ref> However, other authors have specifically referred to rogan josh as a dish based around meat and tomatoes,<ref name=holkar225>{{cite book|last=Holkar|first=Shivaji Rao|title=Cooking of the Maharajas|year=1975|publisher=Viking|page=225}}</ref> while others have identified tomatoes with a [[Punjab, India|Punjab]]i version of the dish as opposed to a Kashmiri one.<ref name=bhangal101>{{cite book|last=Bhangal|first=Jasprit|title=Indian Cooking with Four Ingredients|year=2013|publisher=Troubador|isbn=9781780884868|page=101}}</ref>

==With other meats==
In India, rogan josh is often made with [[goat meat|goat]] instead of mutton, due to its wider availability. There is a variety with beef as well, [[brisket]] being preferred.<ref name="Owen1994">{{cite book|last=Owen|first=Sri|title=The Rice Book: The Definitive Book on Rice, with Hundreds of Exotic Recipes from Around the World|url=https://books.google.com/books?id=KqUFc4p2OA4C&pg=PA275|access-date=8 August 2013|year=1994|publisher=St. Martin's Press|isbn=9780312303396|page=275}}</ref>

==References==
{{reflist}}

{{Pakistani dishes}}
{{Indian Dishes}}

[[Category:Pakistani cuisine]]
[[Category:Indian curries]]
[[Category:Indian meat dishes]]
[[Category:Asian cuisine]]
[[Category:Kashmiri cuisine]]
[[Category:Mughlai cuisine]]
[[Category:Lamb dishes]]