Nalli gosht?a robust, traditional lamb curry.

Main Dish
7 servings
15 min
30 min
Very Easy


Number of serving: 7
Lamb leg pieces (nalli) – 750 g (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 teaspoon

Paprika (degi mirch) – 1 tablespoon (for colour basically)

Coriander powder – 1 tablespoon

Tomato puree – 1/2 cup

Yogurt – 1 cup

Garam masala powder – 1 teaspoon

Salt to taste


  • 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.

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