Nalli Gosht

A wonderful meat recipe from the Khansamas of Lucknow's Haveli, lands on the streets of Mumbai.

Yes that's the truth. In Flora Fountain, Mumbai, on the pavement lie a hundred old second-hand books on different topics for sale at throwaway price. Your bargaining skills can fetch a prized book for a few hundred rupees. Its the roaming eye of the reader who spots the right treasure. My younger daughter, Shoma did just that, and it is because of her that I have a number of exclusive recipes by Top Indian Chefs' which I cook in my humble kitchen and my family and friends have the opportunity to taste some great food.

Today I share with you one such recipe Nalli Gosht from the kitchens of Lucknow.  Try it, you will enjoy and be appreciated as a wonderful cook.

Ingredients:

• 750 gms lamb shanks or nalli pieces.
• 3 onions.
• 3 tomatoes puree.
• 4 tbsp oil.
• 1 tbsp coriander powder.
• 1 tbsp cummin powder.
• 1 tsp chilli powder.
• 1tsp whole garam masala ( cinamom ,cloves, green cardamoms and mace ).
• 1 tbsp ginger garlic paste.
• 2 bay leaves.
• 1/2 cup dahi .
• 1tsp kasoori methi.
• 1 tsp potli masala. 
• Salt to taste.

Potli Masala

Potli Masala is an all spice powder used in Lucknowi cuisine.
Do not cook after immersing the potli masala or it will loose its fragrance.
All spice is the dried green unripe berry of a tree.
I did not get it so I made a potli of  cinnamon, nutmeg, cloves, star anise and triphala .

Method :

• Broil potli masala and place it in muslin cloth make a pouch and set aside.
• Grate onions . 
• Heat oil and add the grated onions whole garam masala, bay leaves and saute until brown. 
• Add ginger garlic paste and cook well.
• Put lamb shanks when it browns, add spices and saute well.
• Add dahi and tomato puree, mix well.
• At this point if you have a doubt that your  meat will not cook well outside, pressure cook it.
• There is no need to add water.
• When meat is tender, add salt,  potli masala and kasoori methi.
• Put off the gas cover the vessel and let it cook in its own heat.

Serve with Roti, Paratha, Nan or Rice. 

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