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Rogan josh (English: /ˌroʊɡən ˈdʒɑʃ/); [1] Kashmiri: [roːɡan dʒoːʃ]), also spelled roghan josh or roghan ghosht, is an aromatic curried meat dish originating from Kashmir. [ 2 ] It is made with red meat —traditionally lamb , mutton, or goat —and coloured and flavoured primarily by alkanet flower (or root) and Kashmiri chilies .
British Indian chef Romy Gill called it 'a bowl of golden yellow deliciousness'. [361] Veth Tschaman, also known as Vozij Tschaman. This is the rogan josh equivalent. [320] Ruwangan Tschaman, cottage cheese in tomato gravy. Palak/Haakh Tschaman, cottage cheese prepared in spinach based gravy peppered with Kashmiri ingredients. [218]
Rogan Josh thus means cooked in oil at intense heat. Another interpretation of the name Rogan Josh is derived from the word "Rogan" meaning "red color" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and "Josh" meaning passion or heat. Thank you. ~~~~ For more Indian dishes, visit the Kitchen of ...
Rogan josh is an aromatic lamb dish native to the Indian subcontinent, and is one of the signature recipes of Kashmiri cuisine. Sarburma is a Crimean traditional meat pie dish originating among ethnic Crimeans .
Bhuna serves "Kashmiri soul food" such as rice bowls with kholrabi and collards with Kashmiri dried chilies, lamb rogan josh with black and green cardamom, and chickpea-fried calamari. [8] Among cocktails are negronis, old fashioneds, palomas, and rum lassis. [9]
It's most notable in the Lake District’s villages where some of the country’s finest restaurants reside. Call it the L’Enclume effect.
Rogan josh (tender lamb cooked with Kashmiri spices) [2] [4] Tabak maaz (ribs of lamb simmered in yogurt till tender, then fried) [3] Daniwal korma (a mutton curry with coriander) Waze palak, Waze Hak & Waze Header ( green spinach, collards and mushrooms cooked by a Waze) Aab gosh (lamb cooked in sweet milk curry) [3]
[1] [2] [3] It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish. The traditional recipe uses pork, but alternative versions have been prepared with beef, mutton, prawns, chicken, lamb, vegetables and tofu.