Name: Naan gosht (lamb curry)
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Yield: 4
Cuisine: Indian
Ingredients: 5 tbsp vegetable oil; 2 cinnamon sticks; 2 bay leaves; 4-5 black peppercorns; 4-5 cardamom pods; 4-5 cloves; 1 tsp cumin seeds; 3 onions finely chopped; 200g can chopped tomatoes; 1 tbsp ginger paste; 1 tbsp garlic paste; 1kg diced mixed lamb (we used shoulder and leg); 1 tsp ground turmeric; 1 tsp ground coriander; 1 tbsp ground cumin; 1 tsp mild chilli powder; 2 tsp Kashmiri chilli powder; 1 tsp tandoori masala; 2 tomatoes finely diced; 2 tbsp tomato purée; handful of coriander roughly chopped; 2-3 finger chillies sliced (optional); baby potatoes (see tip, below), cooked rice or naan

A sharing plate with naan gosht (lamb curry)

5 tbsp vegetable oil
2 cinnamon sticks
2 bay leaves
4-5 black peppercorns
4-5 cardamom pods
4-5 cloves
1 tsp cumin seeds
3 onions
finely chopped
200g can chopped tomatoes
1 tbsp ginger paste
1 tbsp garlic paste
1kg diced mixed lamb
(we used shoulder and leg)
1 tsp ground turmeric
1 tsp ground coriander
1 tbsp ground cumin
1 tsp mild chilli powder
2 tsp Kashmiri chilli powder
1 tsp tandoori masala
2 tomatoes
finely diced
2 tbsp tomato purée

To serve

handful of coriander
roughly chopped
2-3 finger chillies
sliced (optional)
baby potatoes
(see tip, below), cooked rice or naan

Method

step 1
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 pastes 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, blitzed tomatoes and tomato purée, and cook until the tomatoes soften and dissolve, about 4-5 mins.
step 4
Season with salt and add 500ml water, 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. Garnish with the coriander, sliced chillies and potatoes (see tip, below), and serve with rice or naan.