Literally meaning “hot oil” this aromatic curry dish, popular in India, originated from Persia.
- 1 kg diced lamb
- 500g plain yoghurt
- 2 tbsp Providore Rogan Josh Spice Mix
- 1/2 cup tomato puree
- Salt to taste
- 1/3 cup oil
- 4-6 onions, approximately 1 Kg
- 6-8 cloves garlic, crushed
- 2 Tbs freshly chopped coriander leaves
Combine lamb, yoghurt and Providore’s Rogan Josh 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’s Zucchini and Capsicum Pickle.