Naan Gosht (Lamb Curry)

    15m prep time
    180m total time
    Easy level
    23 ingredients

👋 This is a curry that takes a while to cook, so save it for the weekend or a special occasion. Double up and reap the benefits twice! Naan Gosht is the ultimate North Indian comfort dish. Slow-cooked, tender mutton or lamb simmered in a deeply spiced, aromatic gravy, served with soft naan to soak up every last drop. This dish is all about bold flavours and melt-in-your-mouth texture, making it perfect for special occasions. Naan Gosht is a celebration of traditional cooking at its most satisfying.

Method

Based on 4 servings, adjust as needed.

Step 1

👋 If you need to defrost your lamb, do this well ahead of time. Heat the oil in a large saucepan over a medium heat and fry the whole spices for about 20 seconds until they start to sizzle. Add the onions and a pinch of salt, and fry gently until they are meltingly soft, deeply browned and rich, about 20 mins. Do not rush this part – this step is important, as the overall colour of the curry depends on it. Meanwhile, tip the chopped tomatoes into a food processor and blitz until smooth, or use a hand blender and a jug. Set aside.

Step 2

Add the ginger and garlic paste to the pan and cook for 30 seconds. Add the lamb, 2 tsp black pepper and the turmeric, and stir well to coat. Cover and cook over a medium heat for 15 mins, then remove the lid and cook for a further 15 mins until the liquid from the meat has evaporated and the oil comes to the top and side of the pan.

Step 3

Add the ground coriander and cumin, both chilli powders, the tandoori masala, diced tomatoes, tinned tomatoes and tomato purée, and cook until the tomatoes soften, about 4-5 mins.

Step 4

Season with salt and add 500ml water, (if cooking for 4) depending on how thick you want the curry. Simmer until thickened and the meat is tender, about 1 hr 30 mins-1 hr 45 mins. If the sauce needs to be reduced slightly, simmer, uncovered, for a further 15 mins. Cook your rice at this point in boiling, salted water. Once the curry is cooked, garnish with the coriander, sliced chillies and cooked rice, and serve with naan.
  • Ingredients
  • Based on 4 servings
  • 1tsp Cumin Seeds 1 x Sainsbury's Cumin Seed 38g
  • 1tsp Ground Turmeric 1 x Sainsbury's Ground Turmeric 120g
  • 5 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
  • 5 Cloves 1 x Fudco Whole Cloves 50g
  • 2 tbsp Ginger and Garlic Paste 1 x KTC Minced Garlic & Ginger Paste 210g
  • 2tbsp Tomato Purée 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 1tsp Mild Chilli Powder 1 x Sainsbury's Mild Chilli Powder 44g
  • 2 tsp Tandoori Masala 1 x Natco Tandoori Masala 400g
  • 3 Onions, finely chopped 1 x Sainsbury's Brown Onions x3
  • 200g Basmati Rice 1 x Sainsbury's Basmati Rice 500g
  • 2 Cinnamon Sticks 1 x Sainsbury's Cinnamon Sticks 13g
  • 2 Bay Leaves 1 x Sainsbury's Bay Leaves 3g
  • 5 Black Peppercorns 1 x Sainsbury's Whole Black Peppercorns 100g
  • 5 Cardamom Pods 1 x Sainsbury's Cardamom Pods 28g
  • 200g Chopped Tomatoes, canned 1 x Sainsbury's Chopped Tomatoes Can 400g
  • 1kg Diced Lamb, we used shoulder 3 x Sainsbury's British or New Zealand Diced Lamb Shoulder 400g
  • 1tsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g
  • 2tsp Kashmiri Chilli Powder, or mild chilli powder 1 x Sainsbury's Mild Chilli Powder 44g
  • 2 Tomatoes, finely chopped 2 x Sainsbury's Tomatoes Loose
  • 30g Coriander, roughly chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 3 Finger Chillies, sliced 1 x Sainsbury's Finger Chillies 80g
  • 2 Naan, to serve 1 x Sainsbury's Plain Naan x 2 260g
  • 1tbsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
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