Rogan josh - Revision history

Fire: Marked this version for translation

2025-06-13T00:45:28Z

Marked this version for translation

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	'''Rogan josh''' ([[English language\|English]]: [[Help:IPA/English\|/ˌroʊɡən ˈdʒɑʃ/]]); {{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.		'''Rogan josh''' ([[English language\|English]]: [[Help:IPA/English\|/ˌroʊɡən ˈdʒɑʃ/]]); {{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.

			<!--T:3-->
	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]].		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== <!--T:4-->

			<!--T:5-->
	A number of origins of the name have been suggested. ''Rawghan'' means "[[ghee\|clarified butter]]" or "oil" in [[Persian language\|Persian]], while ''jōš'' means to "stew" or "braise" and ultimately derives from the verb ''jōšīdan'' meaning "to boil". Rogan josh, by this definition, may mean "stewed in ghee". An alternative etymology is that the name derives from the [[Kashmiri language\|Kashmiri]] word ''roghan'', "red", along with the word either for "meat", (''gošt'') often romanized as "rogan ghosht" or "gosht", or a word meaning "juice", giving possible meanings of "red meat" or "red juice". 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.		A number of origins of the name have been suggested. ''Rawghan'' means "[[ghee\|clarified butter]]" or "oil" in [[Persian language\|Persian]], while ''jōš'' means to "stew" or "braise" and ultimately derives from the verb ''jōšīdan'' meaning "to boil". Rogan josh, by this definition, may mean "stewed in ghee". An alternative etymology is that the name derives from the [[Kashmiri language\|Kashmiri]] word ''roghan'', "red", along with the word either for "meat", (''gošt'') often romanized as "rogan ghosht" or "gosht", or a word meaning "juice", giving possible meanings of "red meat" or "red juice". 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.

			<!--T:6-->
	==Origin==		==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.		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.

			<!--T:7-->
	==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\|clove]], [[bay leaf\|bay leaves]], [[cardamom]], and [[cinnamon]]), and in some versions incorporating onions or yoghurt. After initial braising, the dish may be finished using the [[dampokhtak]] slow-cooking technique. Its characteristic deep red colour traditionally comes from dried flowers or root of ''[[Alkanna tinctoria]]'' (''ratan jot'') and from liberal amounts of dried, deseeded [[Kashmiri red chilli]] (''lal mirch'').		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. After initial braising, the dish may be finished using the [[dampokhtak]] slow-cooking technique. Its characteristic deep red colour traditionally comes from dried flowers or root of ''[[Alkanna tinctoria]]'' (''ratan jot'') and from liberal amounts of dried, deseeded [[Kashmiri red chilli]] (''lal mirch'').

			<!--T:8-->
	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); others may add yoghurt and [[asafoetida]] to give additional body and flavor.		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); others may add yoghurt and [[asafoetida]] to give additional body and flavor.

			<!--T:9-->
	==Adaptations==		==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 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.		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 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.

			<!--T:10-->
	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. However, other authors have specifically referred to rogan josh as a dish based around meat and tomatoes, while others have identified tomatoes with a [[Punjabi cuisine\|Punjabi version]] of the dish as opposed to a Kashmiri one.		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. However, other authors have specifically referred to rogan josh as a dish based around meat and tomatoes, while others have identified tomatoes with a [[Punjabi cuisine\|Punjabi version]] of the dish as opposed to a Kashmiri one.

			<!--T:11-->
	==With other meats==		==With other meats==
	There is a variety with beef as well, [[brisket]] being preferred.		There is a variety with beef as well, [[brisket]] being preferred.

			<!--T:12-->
	==See also==		==See also==
	*[[Kashmiri cuisine]]		*[[Kashmiri cuisine]]
	*[[Dum aloo]]		*[[Dum aloo]]

			<!--T:13-->
	[[Category:Kashmiri cuisine]]		[[Category:Kashmiri cuisine]]
	[[Category:Mughlai cuisine]]		[[Category:Mughlai cuisine]]

Fire at 00:44, 13 June 2025

2025-06-13T00:44:05Z

← Older revision		Revision as of 09:44, 13 June 2025
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			<translate>
	{{Short description\|Kashmiri curried meat dish}}		{{Short description\|Kashmiri curried meat dish}}
	{{about\|the dish}}		{{about\|the dish}}
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	[[Category:Goat dishes]]		[[Category:Goat dishes]]
	{{二次利用\|date=7 June 2025, at 05:00}}		{{二次利用\|date=7 June 2025, at 05:00}}
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Fire: /* Etymology */

2025-06-13T00:32:24Z

Etymology

← Older revision		Revision as of 09:32, 13 June 2025
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	==Etymology==		==Etymology==

	A number of origins of the name have been suggested. ''Rawghan'' means "[[ghee\|clarified butter]]" or "oil" in [[Persian language\|Persian]], while ''jōš'' means to "stew" or "braise" 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 the [[Kashmiri language\|Kashmiri]] word ''roghan'', "red", along with the word either for "meat", (''gošt'') often romanized as "rogan ghosht" or "gosht", or a word meaning "juice", giving possible meanings of "red meat" or "red juice". 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.		A number of origins of the name have been suggested. ''Rawghan'' means "[[ghee\|clarified butter]]" or "oil" in [[Persian language\|Persian]], while ''jōš'' means to "stew" or "braise" and ultimately derives from the verb ''jōšīdan'' meaning "to boil". Rogan josh, by this definition, may mean "stewed in ghee". An alternative etymology is that the name derives from the [[Kashmiri language\|Kashmiri]] word ''roghan'', "red", along with the word either for "meat", (''gošt'') often romanized as "rogan ghosht" or "gosht", or a word meaning "juice", giving possible meanings of "red meat" or "red juice". 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.

	==Origin==		==Origin==

Fire: Created page with "{{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
Main | type = Curry | served = Hot | main_ingredient = Lamb or goat, alkanet root | variatio..."

2025-06-13T00:31:02Z

Created page with "{{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 | type = Curry | served = Hot | main_ingredient = Lamb or goat, alkanet root | variatio..."

New page

{{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/]]); {{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.

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]]" or "oil" in [[Persian language|Persian]], while ''jōš'' means to "stew" or "braise" 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 the [[Kashmiri language|Kashmiri]] word ''roghan'', "red", along with the word either for "meat", (''gošt'') often romanized as "rogan ghosht" or "gosht", or a word meaning "juice", giving possible meanings of "red meat" or "red juice". 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.

==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.

==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. After initial braising, the dish may be finished using the [[dampokhtak]] slow-cooking technique. Its characteristic deep red colour traditionally comes from dried flowers or root of ''[[Alkanna tinctoria]]'' (''ratan jot'') 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); others may add yoghurt and [[asafoetida]] to give additional body and flavor.

==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 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.

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. However, other authors have specifically referred to rogan josh as a dish based around meat and tomatoes, while others have identified tomatoes with a [[Punjabi cuisine|Punjabi version]] of the dish as opposed to a Kashmiri one.

==With other meats==
There is a variety with beef as well, [[brisket]] being preferred.

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

[[Category:Kashmiri cuisine]]
[[Category:Mughlai cuisine]]
[[Category:Lamb dishes]]
[[Category:Goat dishes]]
{{二次利用|date=7 June 2025, at 05:00}}