Wedding style Naan Gosht
The famous Gujarati celebratory meal eaten on Eid day, Weddings, Aqeeqahs and the odd family get together. This epic lamb/mutton curry is traditionally eaten with fluffy moreish 'Guji Naans' to mop up the rich and indulgent sauce.
Ingredients
- 1 kg lamb, mutton or beef; this recipe works best with boned meat, use lamb or mutton shoulder, or shin of beef
- 3 medium onions, thinly sliced
- 1 tsp cumin seeds
- 1 medium stick of cinnamon
- 3 green cardamoms
- 5 cloves
- ½ tsp black pepper pods
- 2 fresh or dry bay leaves
- 1½ tsp garlic paste
- 1½ tsp ginger paste
- ½ tsp turmeric powder
- 2 tsp black pepper powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 2 tsp chilli powder
- 1 tsp tandoori powder
- 2 medium tomatoes, chopped
- ½ tin plum tomatoes
- 2 tbsp tomato puree
- 100 g natural yogurt
- 4 bullet chillies; for garnish
- coriander leaves; chopped for garnish
- 100 ml sunflower oil
Instructions
- Fry the following dry spices in sunflower oil;cumin seeds, cinnamon stick, cardamom, bay leaves, black pepper pods and cloves.
- Add in the sliced onions.
- Fry on medium heat, whilst stirring every few minutes.
- The frying of the onions is one of the key elements to getting a great Naan Gosht,
- You want the onions to get to a deep caramelisation.
- Deep golden brown colour, on the verge of burning!! You may want to lower the heat towards the end of this stage.
- At this stage, you may remove the excess oil, to make the dish healthier!
- However, Naan Gosht is a celebratory dish and is served with a Tari/Rogan (a layer of fat on top).
- Add garlic & ginger pastes, turmeric and black pepper powder; fry until the garlic and ginger paste become fragrant.
- Add the red meat and stir to combine the masala with the meat. (I was making for 30+ people, however, you can scale up the recipe as required)
- Cook on medium heat until all the water from the meat evaporates.
- 30mins into the cook.
- If you are using a mature animal such as mutton or beef, you may need to add ½ cup hot/boiling water and cook until the meat starts to become tender, but still has bite.
- After the meat is 80% cooked (becoming tender, but still has bite) add the following spices; coriander powder, cumin powder, chilli powder, and tandoori powder.
- Also add the chopped fresh tomatoes, the tin tomatoes, tomato puree and the natural yogurt.
- Cook until the fresh tomatoes fully dissolve into the meat sauce.
- Finally, add bullet chillis and cook for 5mins (to soften them).Garnish with fresh coriander.
- Serve with Guji Naans. The soft, pillowy Naans are perfect for soaking up the rich and indulgent sauce.
