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.