Rogan josh: Difference between revisions

{{about|the dish|the racehorse|Rogan Josh (horse)|the comic book|Rogan Gosh (comics)}}

| country          = [[Indian subcontinent]]

| region          = [[Kashmir]]

'''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]].

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>

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.