Mutton Rogan Josh

Description

Rogan josh (IPA: [/ˌrəʊɡən ˈdʒəʊʃ/]; Kashmiri: روغَن جوش, pronounced [/roːɡan joːʃ/]) also spelled roghan josh or roghan ghosht, is an aromatic curried meat dish of Kashmiri origin. It is made with red meat, traditionally lamb or goat. It is coloured and flavoured primarily by alkanet flower or root and Kashmiri chilies. It is one of the signature recipes of Kashmiri cuisine.Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multicourse 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 pieces of 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. 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 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.

There are significant differences in preparation between the Hindu and Muslim dishes in Kashmir: Muslims use praan, a local form of shallot, and petals of maval, the cockscomb flower, for colouring (and for its supposed “cooling” effect); Hindus eschew these, along with garlic and onions, but may add yogurt to give additional body and flavour.