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Photo of Punjabi nalli gosht by Sujata Limbu at BetterButter
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Punjabi nalli gosht

Sep-29-2015
Sujata Limbu
0 minutes
Prep Time
60 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Punjabi nalli gosht RECIPE

This classic lamb dish has a wonderful mix of spices that will certainly enhance your tastebuds.

Recipe Tags

  • Non-veg
  • Dinner Party
  • Punjabi
  • Simmering
  • Side Dishes

Ingredients Serving: 6

  1. 1 kg lamb shank
  2. 3 onions finely sliced
  3. 7-8 cloves of garlic smashed
  4. 1 inch piece ginger smashed
  5. 1 tablespoon tomato paste
  6. 4 green cardamoms
  7. 1 bay leaf
  8. 1 piece of cinnamon stick
  9. 2-3 cloves
  10. 4 green chillies slit through
  11. 3 teaspoon red chilli powder
  12. 1 teaspoon turmeric powder
  13. 2 tablepsoon coriander powder
  14. 10 plums
  15. 1 and 1/2 cup of lamb stock
  16. Handful of coriander leaves finely chopped
  17. Salt to taste
  18. Marination Ingredients:
  19. 1 tablespoon red chilli powder
  20. 2 tablespoon ginger-garlic paste
  21. 6 tablespoon vegetable oil

Instructions

  1. Take a bowl, put in the ginger-garlic paste & red chilli powder along with 2 tablespoon of vegetable oil, add salt to taste. Mix well and make a paste of this mixture.
  2. Rub this paste thoroughly over the meat, let this marinate for 2-3 hours or overnight.
  3. Heat a pan, pour in a little oil and cook the meat on a high flame. Let it cook on all sides and till it slightly changes colour. Transfer to a plate and keep aside.
  4. Next, pour in the remaining oil into the pan and put in the spices, cardamom pods, cloves, cinnamon stick and bay leaf. Saute and cook them for 1-2 minutes.
  5. Then put in the onions and cook for 8-10 minutes or till they become transparent in colour. Add in the smashed ginger-garlic and green chillies, sauté and cook for another 2-3 minutes.
  6. Finally, put in the turmeric, coriander and chilli powder along with the tomato paste. Pour in 2-3 tablespoons of stock and add in the seared lamb.
  7. Cover and let it simmer and cook for 10 minutes. Then add in the plums and again cover and cook for another 10–12 minutes.
  8. Pour in the remaining stock, give it a stir and let it simmer and cook for 30-40 minutes.
  9. Serve warm garnished with chopped coriander leaves alongside rice or rotis as desired.

Reviews (5)  

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Ayesha Sayyed
Jan-05-2018
Ayesha Sayyed   Jan-05-2018

I love to cook it

AKSHITH SIRIGIRI
Oct-29-2017
AKSHITH SIRIGIRI   Oct-29-2017

Tasty and scerets of spices

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