Nalli Gosht cooking in India is popular for all the right reasons. Deep, rich flavours with spices that are at the helm of curries. The warmth in these curries and the layers of flavours are second to none. Dishes like nihari and kofta are part of the repertoire.
The recipe is a tad lengthy and also will need time and slow cooking but the wait and all the effort will be rewarded with perfectly cooked lamb shanks with meat falling off the bone.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine – fiery!