Wedding Style Naan Gosht is a Gujarati celebratory lamb or mutton curry built on deeply caramelized onions and aromatic whole spices, finished with tomato, yogurt, and fresh chilies. It's traditionally eaten at Eid, weddings, and family gatherings, paired with soft Guji Naans to mop up the rich, indulgent sauce.
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Fry the following dry spices in sunflower oil;cumin seeds, cinnamon stick, cardamom, bay leaves, black pepper pods and cloves.
Add in the sliced onions.
Fry on medium heat, whilst stirring every few minutes.
The frying of the onions is one of the key elements to getting a great Naan Gosht,
You want the onions to get to a deep caramelisation.
Deep golden brown colour, on the verge of burning!! You may want to lower the heat towards the end of this stage.
At this stage, you may remove the excess oil, to make the dish healthier!
However, Naan Gosht is a celebratory dish and is served with a Tari/Rogan (a layer of fat on top).
Add garlic & ginger pastes, salt, turmeric and black pepper powder; fry until the garlic and ginger paste become fragrant.
Add the red meat and stir to combine the masala with the meat. (I was making for 30+ people, however, you can scale up the recipe as required)
Cook covered on medium heat until all the water from the meat evaporates.
30mins into the cook.
If you are using a mature animal such as mutton or beef, you may need to add ½ cup hot/boiling water and cook until the meat starts to become tender, but still has bite.
After the meat is 80% cooked (becoming tender, but still has bite) add the following spices; coriander powder, cumin powder, chilli powder, and tandoori powder.
Also add the chopped fresh tomatoes, the tin tomatoes, tomato puree and the natural yogurt.
Cook until the fresh tomatoes fully dissolve into the meat sauce.
Finally, add bullet chillis and cook for 5mins (to soften them).Garnish with fresh coriander.
Serve with Guji Naans. The soft, pillowy Naans are perfect for soaking up the rich and indulgent sauce.
Cool completely and refrigerate in airtight containers for up to 4 days; freeze for up to 3 months. Reheat gently on stovetop, adding a splash of water to restore sauce consistency.
Fry the onions on medium heat for 20–30 minutes, stirring every few minutes, until they reach a deep golden brown, nearly burnt color. This is one of the key steps for authentic Naan Gosht flavor.
Yes, the recipe explicitly works with beef, particularly shin of beef. Beef and mutton will need an extra ½ cup hot water added mid-cook (around 30 minutes in) to tenderize, whereas lamb cooks faster.
Cook until the meat is 80% tender but still has bite—it should not be falling apart. This is when you add the second wave of spices, tomatoes, and yogurt (around 30 minutes total for lamb, longer for mutton/beef).
The Tari/Rogan is the layer of fat that floats on top of the finished curry. It's a traditional part of celebratory Naan Gosht; you can remove excess oil before serving if you prefer a lighter dish.
Yes, Naan Gosht freezes well. Cool completely, store in airtight containers for up to 3 months, and reheat gently on the stovetop with a splash of water to restore the sauce consistency.
