Editing Rogan josh

{{Short description|Kashmiri curried meat dish}}
{{about|the dish}}
{{Infobox prepared food
| name = Rogan josh
| image = Rogan_Josh.JPG
| image_size = 275px
| caption = Rogan josh
| alternate_name = 
| region = [[Kashmir]]
| place_of_origin = [[Kashmir]]
| creator = 
| course = [[Wazwan]]<br>[[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''' ([[English language|English]]: [[Help:IPA/English|/ˌroʊɡən ˈdʒɑʃ/]]);<ref name=oed>[https://www.oed.com/dictionary/rogan-josh_n?tl=true Rogan Josh], Oxford English Dictionary</ref> {{IPA|ks|roːɡan dʒoːʃ|lang}}), also spelled '''roghan josh''' or '''roghan ghosht''', is an [[spice|aromatic]] [[Curry|curried]] meat dish originating from [[Kashmir]], it is one of the main dishes in the [[wazwan]], the traditional multi-course Kashmiri feast.<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==

A number of origins of the name have been suggested. ''Rawghan'' 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]], while ''jōš'' 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 ''jōšīdan'' 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 word ''roghan'' ({{langx|hi|{{larger|रोगन}}}}, {{langx|ur|{{resize|{{nq|روغن}}}}}}), "brown" or "red",<ref name=magon152 /> or the [[Koshur]] ''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 multi-course 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 [[Central India|central Indian]] plains took the [[Mughal Empire|Mughals]] frequently to the country's northern region, 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|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>

==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 [[Punjabi cuisine|Punjabi 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==
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>

==See also==
*[[Kashmiri cuisine]]
*[[Dum aloo]]

==References==
{{reflist}}

[[Category:Kashmiri cuisine]]
[[Category:Mughlai cuisine]]
[[Category:Lamb dishes]]
[[Category:Goat dishes]]