Wedding style Naan Gosht

• 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, salt, 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 covered 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.

Any Questions?