Rogan Gosh
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| Type | Curry |
|---|---|
| Course | Main |
| Place of origin | Persia |
| Region or state | Jammu and Kashmir |
| Serving temperature | Hot |
| Main ingredients | Lamb, alkanet root |
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Rogan josh (Urdu: روغن جوش) (pronounced /rouɣændʒuːʃ/ in Persian) (also roghan josh or roghan ghosht) is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.
Roughan (روغن) means "clarified butter" or "fat" in Persian, while juš (جوش) (alternatively romanised josh) means to "stew" or "braise" and ultimately derives from the verb jušidan (جوشيدن) meaning "to boil". Rogan josh, by this definition, means "stewed in ghee". An alternative etymology is that the name derives from the Urdu word for "meat", (gošt) often romanized as "rogan ghosht" or "gosht": both "rogan josh" and "rogan ghosht" are used to refer to the dish and it is unclear which of the names is the original.
Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal (the "Wazwan"). The dish was originally brought to Kashmir by the Mughals, 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.
Rogan josh consists of braised lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom and cinnamon). Its characteristic brilliant red colour traditionally comes from liberal amounts of dried Kashmiri chilies that have been de-seeded to reduce their heat: these chilies (whose flavour approximates that of paprika) are considerably milder than the typical dried cayenne pepper of Indian cuisine. The recipe's spice is one of aroma rather than heat, and the traditional dish is mild enough to be appreciated by palates that may not have been conditioned to tolerate the heat of chilies. In addition, dried flowers or root of Alkanna tinctoria are used in some variants of the recipe to impart a crimson colour. Saffron is also part of some traditional recipes.
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