Rogan josh

Rogan josh, sometimes spelled roghan josh or roghan ghosht, is a delectable and aromatic meat curry originating from Persian or Kashmiri cuisine. Traditionally prepared with red meat such as lamb or goat, this dish is celebrated for its vibrant color and rich flavor, achieved through the use of alkanet flower or root and Kashmiri chilies. It is a staple of Kashmiri cooking.

The name "rogan josh" has multiple interpretations. One theory connects it to the Persian and Urdu words for clarified butter and stewing, roughly translating to "stewed in ghee." Another theory suggests it derives from words in Urdu or Kashmiri for "brown" or "red" and "meat" or "juice" implying meanings like "red meat" or "red juice." The precise origin of the name remains a subject of debate.

Rogan josh is a quintessential part of Kashmiri cuisine, introduced to the region by the Mughals and influenced by Persian culinary traditions. It plays a central role in the Kashmiri multicourse feast known as the wazwan. To prepare rogan josh, lamb or mutton is braised in a flavorful gravy made of garlic, ginger, aromatic spices, and sometimes onions or yogurt. The dish acquires its signature red hue from alkanet flower or root and Kashmiri chilies.

There are various versions of rogan josh, with differences in ingredients and preparation methods between Hindu and Muslim recipes in Kashmir. Some adaptations of the traditional recipe might use Kashmiri chili powder or a blend of paprika and cayenne pepper. In Western adaptations, tomatoes are sometimes added, though this addition is often debated regarding its authenticity.

In India, rogan josh can also be made with goat or beef instead of lamb or mutton. This dish not only boasts an exceptional flavor but also reflects the rich and diverse culinary heritage of the region.