Description
Make authentic Naan Gosht with tender, slow-cooked lamb in rich, spiced gravy. A perfect pairing with naan or rice for a hearty meal.
Ingredients
Scale
For the Lamb Curry:
- 2 lbs (900g) lamb, bone-in, cut into pieces
- 3 tablespoons oil (ghee or mustard oil preferred)
- 1 large onion, finely chopped
- 3 tomatoes, pureed
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1/2 cup yogurt
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds (optional)
- 2 bay leaves
- 1 cinnamon stick
- 3–4 green cardamom pods
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 cup water or broth
- 2 tablespoons fresh cilantro, chopped (for garnish)
For Serving:
- Fresh naan or roti
- Steamed basmati rice
- Sliced onions and lemon wedges
Instructions
-
Prepare the Ingredients:
- Cut the lamb into bite-sized pieces and pat dry.
- Puree the tomatoes in a blender.
- Mince the garlic and ginger, and chop the onions finely.
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Sear the Lamb:
- Heat oil in a heavy-bottomed pan or Dutch oven over medium-high heat.
- Add the cumin seeds, mustard seeds, bay leaves, cinnamon, and cardamom pods.
- When the spices sizzle, add the lamb pieces and sear them on all sides until browned.
- Remove the lamb and set aside.
-
Cook the Aromatics:
- In the same pan, add more oil if needed, then sauté the onions until golden brown.
- Stir in the garlic and ginger and cook for 1-2 minutes until fragrant.
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Add the Spices and Tomatoes:
- Add turmeric, coriander, cumin powder, red chili powder, and black pepper.
- Stir well to coat the onions in the spices.
- Pour in the pureed tomatoes and cook for 5-7 minutes, stirring occasionally.
- Add the yogurt, stirring continuously to prevent curdling.
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Simmer the Lamb Curry:
- Return the seared lamb to the pot.
- Pour in water or broth, stirring to combine.
- Cover and simmer on low heat for 1.5 to 2 hours, stirring occasionally.
- Once the meat is tender and the curry has thickened, add garam masala.
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Garnish and Serve:
- Taste and adjust salt and spices as needed.
- Garnish with fresh cilantro and serve hot with naan, roti, or rice.
Notes
- Use bone-in lamb – Adds deeper flavor to the curry.
- Slow cook for maximum tenderness – The longer the lamb simmers, the more flavorful it becomes.
- Sear the meat properly – Helps lock in the juices and develop rich flavors.
- Use fresh whole spices – Enhances the authenticity and aroma of the dish.
- Let the curry rest before serving – The flavors intensify if allowed to sit for 10-15 minutes after cooking.
- Prep Time: 20minutes
- Cook Time: 1 hour 30 minutes