Punjabi nalli gosht | How to make Punjabi nalli gosht

By Sujata Limbu  |  29th Sep 2015  |  
4.8 from 5 reviews Rate It!
  • Punjabi nalli gosht, How to make Punjabi nalli gosht
Punjabi nalli goshtby Sujata Limbu
  • Prep Time


  • Cook Time


  • Serves





About Punjabi nalli gosht Recipe

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

Punjabi nalli gosht

Ingredients to make Punjabi nalli gosht

  • 1 kg lamb shank
  • 3 onions finely sliced
  • 7-8 cloves of garlic smashed
  • 1 inch piece ginger smashed
  • 1 tablespoon tomato paste
  • 4 green cardamoms
  • 1 bay leaf
  • 1 piece of cinnamon stick
  • 2-3 cloves
  • 4 green chillies slit through
  • 3 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 2 tablepsoon coriander powder
  • 10 plums
  • 1 and 1/2 cup of lamb stock
  • Handful of coriander leaves finely chopped
  • salt to taste
  • Marination Ingredients:
  • 1 tablespoon red chilli powder
  • 2 tablespoon ginger-garlic paste
  • 6 tablespoon vegetable oil

How to make Punjabi nalli gosht

  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 for Punjabi nalli gosht (5)

Ayesha Sayyeda year ago

I love to cook it


Tasty and scerets of spices

Ankit Kumar Guptaa year ago

Delicious :thumbsup::thumbsup:

Hargun Gill2 years ago


Tikuli Dogra3 years ago

Looks delicious. i will try and let you know.

Cooked it ? Share your Photo