Lamb Naga

October 12, 2018

Lamb Naga


This is a delicious curry and the naga is unmistakable.  You can, however, use another superhot if you prefer.

For a milder curry, adjust the chilli to taste.

The long cook means the lamb is melt in the mouth.

Plain Yoghurt 6 tbsp
Garlic and Ginger Paste 1 tbsp
Kashmiri Chilli Powder 1 tbsp
Turmeric Powder 1 tsp
Salt 1 tsp
Naga to taste
Lamb Neck or Shoulder 500g
Onion Finely Sliced 2
Fresh Tomatoes Quartered 4
Water 200 ml
Sugar 1 tbsp
Salt 1 tbsp
Ghee 6 tbsp
Green Cardamom 2
Cloves 1
Cinnamon Stick 1
Coriander Powder 1 tbsp
Kashmiri Red Chilli Powder 1 tbsp
Fenugreek Powder 1 tsp
Cumin Powder 1 tsp
Garlic Ginger Paste 1 tbsp
Garam Masala 1 tbsp
Coriander Leaves 1 handful


Mix all of the marinade ingredients together in a bowl and add the lamb.  Leave covered overnight in the fridge.

Heat 2 tbsp of ghee and then add the lamb.  Cook until browned and then put aside.

Heat 2 tbsp of ghee and cook the onion, salt and sugar.  Cook on low for about 20 minutes until it is a deep brown colour.

Add the ginger garlic paste and cook for a further 10 minutes.

Add all of the remaining spices apart from the garam masala and cook for 10 minutes.

Add the browned meat, tomatoes and water and mix well. Cook on the lowest heat for 2 hours or until the meat is falling apart.  

To finish add in the garam masala and cook for 5 minutes.

Place into serving bowls and garnish with the coriander.