Nan Gosht is a traditional Indian lamb curry with deeply caramelized onions, aromatic whole spices, and a luscious thick gravy that coats tender lamb shoulder. Made either on the stovetop or in a pressure cooker, this wedding-style dish delivers complex flavor and restaurant-quality results.
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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.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently on stovetop over medium heat, thinning gravy with water if needed.
Heavy-bottomed pot or Dutch oven · Instant Pot or Ninja Foodi (optional, for pressure cooker method)
Cook for about 1 hour on low heat until the meat breaks easily when pressed with a wooden spoon. Do not proceed to adding yogurt until this point.
Yes, this recipe can be adapted for pressure cookers. Use high pressure for 25-30 minutes after searing the lamb, then proceed with yogurt and bullet chillies.
Caramelizing onions for 20-25 minutes builds the flavor foundation of the curry and creates a rich, sweet base for the gravy.
Yes, but Kashmiri chilli powder is milder and adds color without excessive heat. Use the same amount of regular chilli powder but reduce by half if you prefer less spice.
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of water if needed to restore gravy consistency.
