Thinking about making Indian food at home? Instead of the more popular butter chicken or chicken tikka masala, try making rogan josh. Here's the recipe from Gooseneck Hospitality's chef Alessandro Vianello for his Curry Cup winning dish from Wildebeest: lamb belly rogan josh with tomato, cumin and cardamon gravy, yogurt and toasted coconut. If you don't have a mortar and pestle or a spice grinder, feel free to use ground spices instead.
In a large pan, add vegetable oil or ghee, and caramelize the onions until very dark brown.
Add the garlic and ginger and continue to cook on medium heat for about 5 minutes.
In a separate pan over medium-high heat, toast the cumin, coriander and cloves, then crush using a mortar and pestle or spice grinder.
Add all the dry spices to onion mixture and cook for an additional 10 minutes, adding a touch of water if the pan seems dry.
Add lamb belly to the pot. Continue to stir until it’s well-coated in the spices.
Add the chilies and the tomatoes, reduce the heat to a simmer and cook for about 1.5 hours or until the lamb is very tender.
Remove the cinnamon stick and add the yogurt. Season with salt to your taste.
Garnish with toasted coconut and picked cilantro leaves and serve alongside rice, naan and raita.
Combine all ingredients in a bowl and set aside.