Nalli Bhuna


Nalli Bhuna is a traditional Mughlai recipe made during special occasions and festivals.

Time: 50 minutes


  • 500 gm lamb shanks
  • 2 teaspoon ginger paste
  • 16 teaspoon cumin seeds
  • 4 clove
  • 1 cinnamon stick
  • 15 peppercorns
  • 1 teaspoon red chilli powder
  • 1 teaspoon grated nutmeg
  • 4 tablespoon yoghurt (curd)
  • 300 ml water
  • 5 green chilli
  • 1 teaspoon cumin powder
  • 2 tablespoon vegetable oil
  • 1 bay leaf
  • 4 green cardamom
  • 1 teaspoon salt
  • 1 teaspoon garam masala powder
  • 1 bunch coriander leaves
  • 4 finely chopped tomato


  • Puree the coriander, chilies, ginger, cumin and garlic with a little water in a food processor to make a paste.
  • Heat the oil in a large pan, and add the onion slices, stirring until they have turned a golden color. Add the
  • salt, peppercorns, cloves, cinnamon, cardamom, garam masala, nutmeg, Kashmiri red chili powder, cumin
  • powder and bay leaf and stir to ensure the onion is well coated. Saute on a low heat.
  • Add the lamb shanks to the pan and stir until browned, then add the chopped tomatoes.
  • Pour in the water and yoghurt. Cover and leave to simmer slowly for 1½ hours. Remove the cover and simmer
  • for a further 30 minutes until the sauce has thickened and the meat is tender.
  • Take out the lamb shanks in a serving dish, add a few drops of desi ghee or butter, top with coriander leaves or
  • the garnishing of your choice and serve piping hot with steamed rice.