NALLI GOSHT

INGREDIENTS

2 kg lamb shanks ( about 15 pieces) 2 litres mutton stock

½ kg yogurt

150 gm onions, chopped

100 gm onions, finely sliced

100 gm Kashmiri chilli paste

75 gm garlic cloves 1 gm saffron strands

100 ml oil

1 bunch coriander leaves, finely chopped

1 2” piece ginger, cut into strips 8 green cardamoms

5 1” cinnamon sticks

5 cloves

5 bay leaves

5 drops vetiver 8 tablespoon ginger- garlic paste 4 teaspoon kewda water

4 teaspoon rose water

1 teaspoon garam

masala powder 1 teaspoon black pepper powder 1 teaspoon green cardamom powder

METHOD

Fry the chopped onions until very crisp. Remove onto a plate lined with absorbent paper.

Fry the garlic cloves until they turn a deep brown. Grind these along with the fried onions with a little water to form a paste.

Heat oil in a pan and add the whole spices. When it splutters, add in the finely sliced onions and fry them to a golden brown. Then, add the ginger- garlic paste and the lamb shanks first. Mix well and add salt and chilli paste. Let the meat cook until the spices coat it — this should take about 15 minutes.

Mix in the browned garlic and onion paste and yogurt. Leave it on the low heat for 15- 20 minutes. Pour in the stock and seal the pan with dough. Lower the flame completely and let it cook until the mutton is tender. This should take 20- 30 minutes. Check if the meat is soft, and if it is not, return the pan to the stove for another 15- 20 minutes.

Strain the stock, remove the lamb shanks and set them aside.

Pour the stock into a thickbottomed pan and return to the stove; let it reduce to the thickness you would prefer for the gravy. Check the seasoning and add the lamb shanks back in.

Sprinkle with cardamom powder, garam masala powder, kewda water, rose water, vetiver and saffron. Mix well to combine and take the pan off the flame. Serve garnished with chopped coriander leaves and ginger strips.