Nan Gosht - Indian Lamb Curry - Here’s a recipe for wedding style mouth watering Nan Gosht with a thick rich luscious gravy. This is a traditional recipe that’s easy-to-make, and gives the most delicious and incredible results. Make this recipe on the stovetop or in a Pressure Cooker like the Ninja Foodie or Instant Pot.
Nan Gosht
This is a recipe that I learnt from my Mother in Law and I love to make it for special occasions. It feels like a real celebration meal because it is so hearty, is well received by everyone and it’s packed full of flavour. It is similar to many Lamb Curry recipes such as Lamb Chops Curry, Lamb Karahi/Karahi Gosht or Lamb Bhuna.
Recently, I’ve gotten many requests for Lamb based recipes so I have a couple of others coming - Lamb Akni and I have recently updated my Mum’s Daal Chawal.
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What is Nan Gosht?
Nan Gosht is a South Indian Curry made with Gosht (Meat). This is comforting, cosy, delicious food that is usually served at home on special occasions or at Weddings.
It is most often made with Lamb or Mutton and my preferred cut is tender Lamb Shoulder.
Similar to a Chicken Curry, it comes with plenty of extra curry that you can mop up with Nan (Bun like Nan). You can also have it with Chapatti, Rice or traditional Naan.
Ingredients you'll need
Here is what you will need:
Whole Spices
Cinnamon Sticks, Green Cardamom, Black Cardamom, whole Cumin Seeds, Cloves, Black Peppercorns, Bay Leaves. Black Cardamom pods really complements Red Meat and adds an incredible smoky flavour. You can experiment with other whole Spices too. My Mother in Law adds Saffron too but I don’t.
Oil
A good Curry comes with a lot of Oil. You can of course adjust the quantity of Oil or skim off the thin layer that develops at the top, at the end of cooking. It helps to sear the Meat and Fry the Spices and Onions enough to make a really hearty, delicious Curry.
Ghee
I add a little Ghee because it adds flavour. This can be omitted.
Lamb
My favourite cut of Lamb for this recipe and most Lamb based recipes is Lamb Shoulder. We cut it to about 1.5 - 2 inches. You can also used mixed Lamb.
Onions
We slice the Onions into half moons and then brown them until they are deeply caramelised and golden all over.
Tomatoes
I use pureed Plum Tomatoes, Cherry Tomatoes and a little Tomato Puree. You can blend the Cherry Tomatoes and remove the skins if you like but it isn’t necessary.
Ginger, Garlic, Green Chilli
My Mother in Law uses frozen pastes. Either home made or store brought.
Bullet Chillies
These are added at the end. They add a subtle heat and flavour.
Spices and Salt
We use the standard ground Spices plus Kashmiri Chilli Powder, Black Pepper powder, Dry Fenugreek, Tandoori Masala powder and Madras Curry Powder or Garam Masala Powder.
Plain, whole-milk Yoghurt
Yoghurt thickens the Curry and adds flavour. This can be left out.
How to make Nan Gosht
Here’s a step by step recipe:
Step 1
Heat a pot over medium high heat and add the Oil.
Once hot, add whole Spices and cook till fragrant.
Step 2
Add sliced Onions and cook for 20 - 25 minutes until they are a deep golden brown.
Step 3
Add Garlic, Ginger and Green Chilli Paste and sauce for 2-3 minutes.
Step 4
Next add the Tomatoes. Cover and cook on medium heat for 10 minutes.
Remove the lid and cook on medium-high heat until you see oil shining on the sides of the pan and the curry is thick. Stir frequently.
Step 5
Add ground Spices and dry Fenugreek and cook on medium high for a few minutes.
Step 6
Now add the Lamb and cook on high for 5-6 minutes to seal the meat and colour it.
Turn the heat down to low and cover and cook for about 1 hour until the Meat is tender. Check regularly to make sure it isn’t sticking.
Tip - Do not proceed to the next step until the Meat is tender and can be broken when pressed with a wooden spoon.
Step 7
Whisk Yoghurt in a bowl and then add to the pot along with the Bullet Chillies. Cook for 5 - 10 minutes on medium heat.
Cook for 5 - 10 minutes on medium heat.
Variations
Add Potatoes
Add large chunks of Potatoes in with the Meat.
Marinade the Meat
My Mother in Law prefers to marinade the Lamb pieces in Yoghurt and some of the Spices mentioned above. This tenderises the Meat and adds flavour but I often don’t have time to plan ahead and so tend to make do without this step.
I also think that the beauty of this recipe is that a lot of flavour comes from the curry that coats the meat so it’s not necessary to marinate the meat. At the most, I add a little Salt, Turmeric, Yoghurt, Ginger and Garlic.
Tips for making it
Begin with a good cut of Meat
My preference is Lamb Shoulder. Remove any excess fat and clean the Meat throughly by washing it in Vinegar to remove the gamey smell.
Check on it!
Once the Meat has gone it, check it a couple of times and if it is sticking, add a splash of Water to the pot.
To thicken it
The curry should be nice and thick. If it is a little thinner, then you would like, saute over medium heat to evaporate some of the Water.
To make it thinner
Simply add extra Water.
How to freeze it
Freeze for up to 3 months in an airtight container and reheat on the hob.
What to serve it with
Serve with Indian Bread like Bread Naan. You can also serve it with Garlic Butter Naan, Tandoori Roti, Chapatti, Parathas or Rice.
For sides - Papadums, Red Onion Raita and Kachumber are good options.
More Lamb Recipes you will love:
Mum's Biryani - Lamb or Chicken
Indian Dal Chawal - Lentils with Lamb and Rice
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Nan Gosht - Indian Lamb Curry
Ingredients
- 125 ml Vegetable Oil
- 2 tablespoon Ghee
Whole Spices
- 2 small Cinnamon Sticks
- 3 Green Cardamom
- 2 Black Cardamom
- 1 teaspoon Cumin Seeds
- 6 Cloves
- 1 teaspoon Black Peppercorns
- 3 Bay Leaves
Onion Layer
- 4 Onions Sliced
- 3 teaspoon Ginger Paste
- 3 teaspoon Garlic Paste
- 1 heaped tsp Green Chilli Paste
Tomato Layer
- 175 g Plum Tomato tin Pureed
- 10 Cherry Tomatoes
- 1 tablespoon Tomato Puree
Ground Spices
- 3 teaspoon Ground Coriander
- 2 teaspoon Ground Cumin
- 1 ½ teaspoon Ground Black Pepper
- 1 teaspoon Kashmiri Chilli Powder
- 1 ½ teaspoon Chilli Powder
- 1 ½ teaspoon Salt
- ¾ teaspoon Turmeric Powder
- ¾ tablespoon Madras Curry Powder or Garam Masala Powder
- 1 tablespoon Tandoori Masala Powder
- 1 tablespoon Lamb Curry Mix Optional
- 1 tablespoon Dry Fenugreek Kasuri Methi
Meat
- 1 kg Lamb Shoulder into 1 ½ inch chunks
Final Layer
- 5 tablespoon Plain Yoghurt
- 2 Bullet Chillies
Instructions
- Heat a pot over medium high heat and add the Oil.Once hot, add whole Spices and cook till fragrant.
- Add sliced Onions and cook for 20 - 25 minutes until they are a deep golden brown.
- Add Garlic, Ginger and Green Chilli Paste and sauce for 2-3 minutes.
- Next add all the ingredinets listed under 'Tomato layer'. Cover and cook on medium heat for 10 minutes.Remove the lid and cook on medium-high heat until you see oil shining on the sides of the pan and the curry is thick. Stir frequently.
- Add all the ingredients listed under 'Ground Spices' and cook on medium high for a few minutes.
- Now add the Lamb and cook on high for 5-6 minutes to seal the meat and colour it.Turn the heat down to low and cover and cook for about 1 hour until the Meat is tender. Check regularly to make sure it isn’t sticking.Tip - Do not proceed to the next step until the Meat is tender and can be broken when pressed with a wooden spoon.
- Whisk Yoghurt in a bowl and then add to the pot along with the Bullet Chillies. Cook for 10 minutes on medium heat.
Notes
Variations
Add Potatoes Add large chunks of Potatoes in with the Meat. Marinade the Meat My Mother in Law prefers to marinade the Lamb pieces in Yoghurt and some of the Spices mentioned above. This tenderises the Meat and adds flavour but I often don’t have time to plan ahead and so tend to make do without this step. I also think that the beauty of this recipe is that a lot of flavour comes from the curry that coats the meat so it’s not necessary to marinate the meat. At the most, I add a little Salt, Turmeric, Yoghurt, Ginger and Garlic.Tips for making it
Begin with a good cut of Meat My preference is Lamb Shoulder. Remove any excess fat and clean the Meat throughly by washing it in Vinegar to remove the gamey smell. Check on it! Once the Meat has gone it, check it a couple of times and if it is sticking, add a splash of Water to the pot. To thicken it The curry should be nice and thick. If it is a little thinner, then you would like, saute over medium heat to evaporate some of the Water. To make it thinner Simply add extra Water.How to freeze it
Freeze for up to 3 months in an airtight container and reheat on the hob.What to serve it with
Serve with Indian Bread like Bread Naan. You can also serve it with Butter Garlic Naan Bread, Tandoori Roti, Chapatti, Parathas or Rice.For sides - Papadums, Red Onion Raita and Kachumber are good options.
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