Recipe: Add the delectable flavours of Nalli Gosht to your Eid dinner

The classic lamb dish cooked with a mélange of spices and yogurt is perfect for the occasion.

By ET Online | Updated: Aug 12, 2019, 04.56 PM IST

Eid al-Adha or Eid Qurban is the second of two major Islamic festivals celebrated across the world. Also called the 'Festival of the Sacrifice', it is marked by scrumptious feasts often comprising of meat delicacies.

To add to your Eid menu, we asked the culinary experts at Trident, Agra to share their recipe for the Nalli Gosht.

Ingredients

Lamb shanks: 500 gm
Curd: 80 gm
Ginger: 10 gm
Garlic: 4 gm
Salt to taste
Mustard oil: 30 ml

Sliced onions: 30 gm
Red chili powder: ¼ tsp
Turmeric powder: ½ tsp
Coriander powder: 2 tsp
Onions (chopped): 30 gm
Flour: 12 tsp
Gram Flour (Besan): 1 tsp
Saffron: A pinch

Kewda water: 1 tsp
Cardamom powder: 1/4th tsp
Mace powder: A pinch
Lamb stock

Method

Whisk the curd
Peel, wash, slice and chop onions
Peel, wash and make ginger and garlic paste
Crush saffron and soak in hot water
Wash the lamb, pat dry. Mix with salt & curd and half of the ginger-garlic paste
Heat oil in a thick bottom pan, preferably a lagan. Add whole garam masala and stir until it starts to crackle
Add onions, stir on a low flame till brown
Add red chili, turmeric and coriander powder. Add a little hot water and cook on slow flame for 2 to 3 minutes
Add the marinated lamb, bring to boil and cook with the addition of lamb stock (yakhni)
Once lamb is cooked remove the pieces and strain the gravy
Lightly sauté flour in oil and add the gravy. Add saffron, kewda, cardamom powder and mace powder to gravy
Add lamb pieces and bring to boil and adjust seasoning
Garnish with fresh mint leaves and ginger juliennes

Happy feasting!

Nalli Nihari, Gosht Biryani, & Meat Aloo Bhukara Recipes To Add To Your Eid Feast
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Eid-al-Adha, or Barka Eid, is a Festival of Sacrifice that celebrates the obedience of Ibrahim towards Allah. The four-day celebrations involve a lavish feast of delicacies.

To make your Eid party a success, give these recipes a shot.
Eid-al-Adha, or Barka Eid, is a Festival of Sacrifice that celebrates the obedience of Ibrahim towards Allah. The four-day celebrations involve a lavish feast of delicacies. To make your Eid party a ..
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Ingredients
Mutton cut: 600 gm
Curd: ½ cup
Ginger-garlic paste: 1 tbsp
Cooking oil: 2 tbsp
Desi ghee: 3 tbsp
Fried onion: 1 cup
Degi mirch: 2 tsp
Coriander powder: 2 tsp
Turmeric powder: 1/2 tsp
Cloves: 4-5
Black cardamom: 2
Cinnamon stick: 1 inch
Black peppercorns: 8-10
Garam masala powder: 1/2 tsp
Salt to taste
Coriander leaves: For garnishing
Dried plums: 100 gm
Fresh plum: 2-3
Method
- Heat oil in a thick bottom cooking pot and add whole spices. Cook till they crackle
- Add ginger-garlic paste, cook for a few minutes
- Cut mutton and fry on high heat for 3-4 minutes
- In a bowl, mix yogurt, fried onions, degi mirch, coriander powder, salt, turmeric powder
- Mix it with mutton and add ½ cup of water
- Cook while covered for about 40 minutes; till the mutton is soft
- Add fresh chopped plums and dried plums puree
- Adjust seasoning, sprinkle garam masala, cook for 1 minute
- Garnish with chopped coriander leaves
- Serve hot

(Courtesy: Punjab Grill)
IngredientsMutton cut: 600 gmCurd: ½ cupGinger-garlic paste: 1 tbspCooking oil: 2 tbspDesi ghee: 3 tbspFried onion: 1 cup Degi mirch: 2 tspCoriander powder: 2 tspTurmeric powder: 1/2 tspCloves: 4-5Bl..
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Ingredients
Lamb shank
Lamb stock: 1 litre
Sliced onions
Ginger-garlic paste: 5 tbsp
Mustard oil: 50 ml
Whole garam masala: 5 gm
Yellow chili powder: 2 tbsp
Mace powder: 1 tsp
Cardamom powder: 2 tsp
Gram masala powder: 1 tsp
Whisked yogurt: 100 gm
Kewra essence: 1 drop
Rose essence: 1 drop
Besan: 30 gm
Ghee: 50 ml
Saffron: 1 gm
Method
- Heat mustard oil, then cool
- Add whole garam masala, sliced onion. Sauté onions till golden brown
- Add lamb shanks, ginger, garlic paste, yogurt. Don't stir
- Add garam masala powder, turmeric powder, yellow chili powder
- Cook for 20 mins
- Add brown onion paste
- Cook till lamb shanks cooked
- Strain gravy
- Add shank bones to gravy and cook
- Add kewra and rose essence
- Heat butter and add flour, besan
- Cook till it looks roux
- Add to gravy for thickening
- Strain gravy, remove bones and add shanks
- Cook and finish with saffron
- Garnish with almond slices and saffron

(Courtesy: Chef Anshu, Westin Hyderabad Mindspace)
IngredientsLamb shankLamb stock: 1 litreSliced onionsGinger-garlic paste: 5 tbspMustard oil: 50 mlWhole garam masala: 5 gmYellow chili powder: 2 tbspMace powder: 1 tspCardamom powder: 2 tspGram masal..
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Ingredients
Chicken leg: b/l 300 gm
Green chilli: 5 gm
Elachi small: 1
Elachi big: 1
Cinnamin sticks: 1
Mace: 1 gm
Bay leaf: 1
Javtri: 1
Cloves: 1 gm
Basmati rice
Salt to taste
Sahi jeera: 3 gm
Desi ghee: 50 ml
Ginger: 20 gm
Garlic: 20 gm
Saffron: 0.1 gm
Onion: 100 gm
Butter: 50gm
Mint: 10 gm
Garam masala: 10gm
Red chilly powder: 30 gm
Method
- Wash chicken leg, pet dry
- Marinate with ginger, garlic paste, curd and garam masala. Set aside
- Soak basmati rice for 20 minutes
- In a thick bottom pan, add whole spices, slices of onion and cook till brown
- Add marinated chicken, cook for 5 minutes
- Boil rice in salt and mint flavoured water
- Add chicken to pre-cooked rice
- Cover with lid, cook till steam comes out
- Serve hot with raita

(Courtesy: Chef Ved Prakash- Chef De Cuisine at Daniell’s Tavern, The Imperial New Delhi)
IngredientsChicken leg: b/l 300 gmGreen chilli: 5 gmElachi small: 1 Elachi big: 1 Cinnamin sticks: 1Mace: 1 gmBay leaf: 1Javtri: 1 Cloves: 1 gmBasmati riceSalt to tasteSahi jeera: 3 gmDesi ghee: 50 ..
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Ingredients

Basmati rice: 1 kg
Mutton boti without bone: 1 kg
Cardamom: 10 gm
Cinnamon: 10 gm
Cumminseed: 10 gm
Cloves: 10 gm
Ginger: 40 gm
Garlic: 20 gm
Green chillies: 100 gm
Fried onion: 50 gm
Coriander leaves: 1 bunch
Mint leaves: 1 bunch
Lemon: 2
Curd: 1/4 cup
Ghee: 1/4 kg
Saffron: 1 pinch

Method

- Wash mutton and take it in a vessel.
- Grind green chillies, ginger, garlic, spices, fried onion, and mix them well together
- Add this mixture to the meat
- Add curd to it, mix thoroughly
- Leave for half an hour
- Boil 2 litres of water in a vessel. Then add rice to it, while still on flame
- Take out semi-cooked rice and spread it on the meat and spices mixture in a vessel
- Repeat
- Mix ghee and saffron to a cup of boiled water. Pour it on the rice
- Cover the vessel with a plate and seal the edges with dough and cook for 15 minutes on medium flame
- Turn off the heat. Let it sit for 15 minutes
- Uncover and garnish with saffron

(Courtesy: Shailendra Bhandari, Executive Chef, The Metropolitan Hotel & Spa, New Delhi)
Ingredients Basmati rice: 1 kg Mutton boti without bone: 1 kg Cardamom: 10 gm Cinnamon: 10 gm Cumminseed: 10 gm Cloves: 10 gm Ginger: 40 gm Garlic: 20 gm Green chillies: 100 gm Fried onion: 50 gm Co..
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