Nalli gosht?a robust, traditional lamb curry.

Ingredients

• 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

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Preparation

• 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.