Naan Gosht
INGREDIENTS
1kg lamb shoulder on the bone, cut into bite size pieces chunks
1 cup oil
4 medium onions, thinly sliced
2 2 inch Supreme Cassia Bark
1 Supreme Bay Leaf
5 Supreme Green Cardamom
3 Supreme Cloves
5 Supreme Black Peppercorns
1 tbsp Supreme Ginger Garlic Paste
2 ½ tsp Supreme Cumin Powder
2 ½ tsp Supreme Coriander Powder
2 tsp Supreme Chilli Powder
1 tsp Supreme Turmeric Powder
Salt to taste
1 cup passata
Generous pinch of saffron
1 cup water
½ tsp Supreme Garam Masala
Garnish:
Chopped coriander
METHOD
Place a large, deep pot over medium heat. Add oil, sliced onions, black pepper, cassia bark, bay leaf, green cardamom and cloves. Stirring occasionally, sauté onions till golden brown. Add ginger garlic paste, stir and cook for 2 mins. Add cumin powder, coriander powder, chilli powder, turmeric powder and salt. Stir and cook for 2-3 minutes. Stir in passata and cook for 5-8 minutes or until the oil splits from the masala. Now add the lamb chunks, stir well coating the pieces with the masala and cook for 20 minutes. Add saffron and water, and bring to a boil. Check for seasoning, then reduce heat to low and simmer with lid on for 1 hour or until the lamb is fall apart tender. Remember to occasionally give the curry a good stir. Once fully cooked, remove from heat and stir in garam masala. Garnish with chopped coriander and serve with naan, indian pickles and salad.
