NALLI GOSHT?A robust, traditional lamb curry.

NALLI GOSHT…A robust, traditional lamb curry.

Ingredients :

Lamb leg pieces (nalli) – 750 gms (nalli means marrow bones)
Onion – 3 large / sliced fine
Garlic – 10 cloves / grated fine
Ginger – 1½ inch piece / grated fine
Oil – 1/2 cup
Bay leaves – 2
Green cardamom – 2
Black cardamom – 1
Cloves – 5-6
Cinnamon – 1 inch stick
Pepper corns – 5-6
Red chilli powder – 1/2 tsp
Paprika (degi mirch) – 1 tbsp (for colour basically)
Coriander powder – 1 tbsp
Tomato puree – 1/2 cup
Yogurt – 1 cup
Garam masala powder – 1 tsp
Salt to taste

Method:

Clean and wash lamb leg pieces (nalli).
Heat oil in a thick-bottomed pan. Add green cardamoms, black cardamom, cloves, cinnamon, peppercorns, bay leaves and sliced onions.
Sauté until onions are light pink in colour.
Add ginger-garlic paste, red chilli powder, coriander powder and cook for one minute.
Add lamb pieces. Stir and cook for three minutes on medium heat.
Add 2 cups of water and bring it to a boil. Cook under pressure for 20 minutes, until lamb pieces are almost cooked.
Beat tomato puree and yogurt and add to the cooked nalli.
Add salt and garam masala powder and cook covered for ten minutes.
Serve hot with hot chappatis.
Note: While selecting cuts for this dish, make sure that you select lamb pieces with lots of bone marrow.