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!
Nalli Gosht Recipe
Course: Main Course MuttonCuisine: HyderabadiDifficulty: Hard4
servings25
minutes2
hours1473
kcalHyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Ingredients for Nalli Gosht Recipe
Lamb Leg Pieces 800 grams
Ghee 3 medium
Mace blades (javitri) 3-4
Salt to taste
Cumin seeds 1 tablespoon
Fennel seeds (saunf) 1 tablespoon
Bay leaves 2-3
Poppy seeds (khuskhus) 1 tablespoon
Dried ginger powder (soonth) 1 teaspoon
Roasted Bengal gram 1 tablespoon
Dried red chillies broken 6-7
Nutmeg (jaiphal) powder 1/4 teaspoon
Ginger thin strips for garnishing
Cloves 7-8
Green cardamoms 7-8
Black cardamoms 2
Black peppercorns 5-6
Cinnamon 1 inch
Directions
- Add the lamb shanks to a bowl. Blend the garlic and ginger with a little water to a fine puree to form a paste. Mix the chilli powder and coriander powder with the paste. Marinate the lamb shank in this spice paste for a few hours or even overnight.
- To make the curry; in a heavy bottom large sauce pan heat the oil along with the butter. Add the cinnamon stick, green cardamom, cloves and peppercorn. Sizzle for a few seconds as they infuse the oil. Now add the onions and cook on a medium flame for 10-12 mins stirring often. Add the slit chillies and stir. The onions will start to soften and go light brown; at this stage add the chilli, turmeric and coriander powder. Stir well to cook the spices. If it gets too dry add a splash of water.
- Add the tomatoes puree and frying for a minute making sure the spice mix does not stick to the bottom of the pan. Tip in the marinated lamb shanks sealing the pieces and cooking for 7-10 minutes. Add the Greek yoghurt along with the water and stir well to make a creamy gravy. Season to taste.
- Bring the curry to a boil and simmer for an hour stirring half way through the cooking process. Make sure to turn the lamb shanks over to coat them in the curry. Now add the nutmeg powder. Stir well and simmer with the lid slightly open for 20-25 minutes. The lamb at this stage will be tender and the curry will thicken. Garnish with coriander and some lemon juice. Serve with roti or naan and your choice of salad.
Notes
- The cuisine draws its flavour from two rich legacies – the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
