Editing Rogan josh (section)

==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|clove]], [[bay leaf|bay leaves]], [[cardamom]], and [[cinnamon]]), and in some versions incorporating onions or yoghurt.<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"></ref> and from liberal amounts of dried, deseeded [[Kashmiri red chilli]] (''lal mirch'').

There are different approaches in preparation: Some 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/> others may add yoghurt and [[asafoetida]] to give additional body and flavor.<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>