Literally meaning "hot oil" this aromatic curry dish, poular in India, originated from Persia. Best with Lamb. Recipe provided.

Rogan Josh Lamb

 

• 1 kg diced lamb  
• 500g plain yoghurt
• 2 Tbs Providore Rogan Josh spice mix
• 1/2 cup tomato puree
• Salt to taste
• 1/3 cup  oil
• 4-6 onions, about 1 Kg
• 6-8 cloves garlic, crushed
• 2 Tbs fresh chopped coriander leaves

 

Combine lamb, yoghurt and spice mix in a bowl and leave to stand for 10-15 minutes.
In a heavy-based ovenproof pan or casserole dish, heat oil and cook onions over medium heat for 20-25 minutes until golden. Add garlic, then add lamb, spice mix and yoghurt, stirring to combine. Add tomato puree and salt to taste and bring to a simmer. Cover the dish, remove to a pre-heated 100 degree C oven, and cook for 2 hours or until meat is tender. Sprinkle with coriander leaves before serving with steamed rice and Providore Spicy eggplant relish