Roasted Nalli Gosht Recipe

Unveiling my secret weapon for the coziest dinner ever—this mutton shank curry! Get ready to dive into a pot of rich, aromatic flavors that’ll make your kitchen smell like all the comforting memories you never knew you had. Trust me, when the tender, spice-kissed meat melts in your mouth, you’ll realize why this dish is an absolute game-changer.

One of my favorite hearty and flavorful meals is Nalli Gosht, which is mutton shanks roasted in ghee. The shanks are pans sautéed until browned and then combined with ginger, garlic, and a medley of spices like coriander, cumin, and cardamom, and then braised in a clay pot or deep Dutch oven.

The dish is traditionally served with naan or rice.

Roasted Nalli Gosht Recipe Ingredients

• Mutton Shanks: Rich in protein and iron, perfect for hearty dishes.
• Ghee: Adds depth and richness, high in healthy fats.
• Onions: Provides sweetness and depth, contains antioxidants.
• Yogurt: Creamy texture, adds tanginess, beneficial probiotics.
• Coriander Powder: Warm, citrusy flavor with anti-inflammatory properties.
• Cardamom Pods: Aromatic spice, aids digestion and adds warmth.
• Cinnamon Stick: Sweet, woody flavor, helps regulate blood sugar.
• Garam Masala: Complex spice blend, enhances flavor depth.
• Fresh Coriander: Bright, fresh flavor, rich in vitamins and minerals.

Roasted Nalli Gosht Recipe Ingredient Quantities

“`html

• 1 kg mutton shanks (nalli), cut into large pieces
• 3 tablespoons ghee or oil
• 2 large onions, finely sliced
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 cup yogurt, whisked
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 4-5 green cardamom pods
• 4-5 cloves
• 2-3 bay leaves
• 1 cinnamon stick
• Salt to taste
• 1/2 teaspoon garam masala powder
• Fresh coriander leaves for garnish
• Lemon wedges for serving

“`

How to Make this Roasted Nalli Gosht Recipe

1. In a heavy-bottomed pot, medium heat the ghee or oil. Into it, add the sliced onions and pretty much “saut” until they’re golden brown.

2. Introduce the ginger and garlic pastes, then sauté for a couple more minutes until the raw smell disappears.

3. Put the mutton shanks in the pot. Brown the meat nicely on all sides.

4. Add the coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Blend thoroughly so that the meat gets an even coat of spices.

5. Gradually add the yogurt, stirring all the time until you have a smooth, lump-free gravy.

6. Add the green cardamom pods, cloves, bay leaves, and cinnamon stick. Mix well and let the spices infuse into the gravy.

7. Reduce the heat, cover the pot, and let the mutton cook on low heat for 45-60 minutes, or until the meat is tender and cooked through. Stir occasionally to prevent sticking.

8. Taste the food to see if the seasoning is right; if it’s not, adjust the amount of salt you used. Then sprinkle the garam masala over the dish. Mix it in well.

9. Let the gravy thicken to whatever consistency you desire. If it’s too thick, add some water and let it simmer for a few more minutes.

10. Relocate to a serving platter, adorn with new cilantro, and present piping hot with lemon wedges and/or lime wedges at the table. For those who enjoy a rice dish, this pairs beautifully with something like a cumin-scented basmati rice.

Roasted Nalli Gosht Recipe Equipment Needed

1. Heavy-bottomed pot
2. Stirring spoon
3. Measuring spoons
4. Knife
5. Cutting board
6. Mixing bowl
7. Whisk
8. Serving platter

FAQ

• Q: Can I use a different type of meat instead of mutton shanks?
  A: While nalli gosht traditionally uses mutton shanks, you can substitute with lamb shanks or beef shanks for a similar rich and flavorful dish.
• Q: Can this dish be made in advance?
  A: Yes, Roasted Nalli Gosht can be prepared a day in advance. In fact, letting it rest overnight allows the flavors to meld beautifully. Reheat gently before serving.
• Q: Is ghee essential, or can I use oil instead?
  A: Ghee adds a traditional depth of flavor, but you can use any neutral oil if preferred or for dietary reasons.
• Q: How spicy is this recipe?
  A: This recipe has a moderate level of spice. Adjust the red chili powder to your taste to make it milder or spicier.
• Q: What can I serve with Roasted Nalli Gosht?
  A: It pairs wonderfully with naan, roti, or steamed basmati rice to soak up the flavorful gravy.
• Q: How do I store leftovers?
  A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave before serving.

Roasted Nalli Gosht Recipe Substitutions and Variations

3 tablespoons ghee or oil can be traded out for butter or coconut oil to yield a different-flavored dish.
1 tablespoon of ginger paste can be substituted with 1 tablespoon of freshly grated ginger.
A tablespoon of garlic paste can be replaced with a tablespoon of freshly minced garlic.
1 cup of yogurt can be replaced with 1 cup of coconut milk for a nondairy alternative.
Paprika can be used as a substitute for red chili powder to create a less spicy dish. When using paprika in place of red chili powder, maintain the same measurement.

Pro Tips

1. Marination for Deep Flavor Consider marinating the mutton shanks in yogurt, ginger paste, garlic paste, and spices (coriander, cumin, chili, and turmeric) for a few hours or overnight. This will enhance the flavor and help tenderize the meat.

2. Onion Browning Tip For best results, brown the onions slowly and evenly. This will give the dish a rich depth of flavor. Stir frequently and add a pinch of salt to speed up the process if needed.

3. Yogurt Integration To prevent the yogurt from curdling, ensure it is at room temperature before adding it. Introduce the yogurt gradually while continuously stirring to maintain a smooth and creamy texture.

4. Spice Infusion Lightly crush the cardamom pods and cloves before adding them to the pot to release more flavor. This technique will ensure the spices permeate the entire dish.

5. Resting Period After cooking, let the dish rest for about 10-15 minutes before serving. This allows the flavors to meld together beautifully, resulting in a richer and more cohesive taste.