Rogan josh (or roghan josh) is an aromatic lamb dish hailing from Kashmir. Rogan (روغن) means "oil" in Persian, while josh (جوش) means "heat, hot, boiling, or passionate". Rogan josh thus means cooked in oil at intense heat. Another interpretation of the name rogan josh is derived from the word rogan meaning color and josh meaning passion, hot or red. So this is a meat dish which is red in color. The red color is characteristic to this dish and to achieve this end kashmiri mirch, which means "pepper from Kashmir" is used. This ground pepper is red in color but not as hot as other Indian peppers. So a lot of it could be used to impart the red color and yet still keep the food mildly hot. In addition to this chilli, dried alkanet root has also been used traditionally; this root is also known as "Ratan Jot".
Rogan josh was brought to Kashmir[1] by the Mughals. The unrelenting heat of the Indian plains took the Mughals frequently to Kashmir, which is where the first Kashmir adoption of Rogan josh occurred.
Rogan josh (or roghan josh),an aromatic lamb dish is the sine qua non of Kashmiri cuisine. Originally Rogan josh was brought to Kashmir by the Mughals. Outside Kashmir, it is usually served in its altered commercial form whereas the authentic dish is served by the classic Kashmiri Chefs (the Waza's) and is rarely cooked outside Kashmir. Characteristically, by Kashmiri interpretation, the name rogan josh is derived from the word rogan meaning color and josh meaning either passion or low-moderate heat and the dish classically involves slow cooking at moderate heat for prolonged period of time. Powdered chillies are never used but essentially an extract of ground chillies devoid of seeds. Kashmiri chillies being mild do impart, at least partially the red color and yet still keep the food mildly hot, but the real color of the dish is attributed to the extract from dried flowers, locally known as Muawal and not the dried alkanet root "Ratan Jot" as has been claimed by some authors. Classically, garlic paste and paste of a local variety of shallots fried before grinding called Prawn" locally in Kashmir is typically as essential as is saffron, but a wide array of spices go into the making of this dish.
A modified version of the dish is yogurt based but referred to by a slightly different name "Hindi Rogan Josh".
There have been commercial modification worldwide especially a tomato based lamb-dish to imitate rogan-josh to alleviate cooking time and at the same time imparting reddish color to the dish.
|
||||||||||||||||||||||||||||||||||||