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.