Lamb Shank Curry or Nalli Gosht Recipe

Slow Cooked lamb shank curry or nalli gosht served with pilau rice.

Lamb Shank Curry or Nalli Gosht Recipe

Nalli gosht is a deliciously spicy, slow-cooked lamb shank curry with a yoghurt sauce that I blend until it is smooth. This recipe can be cooked in the oven or in a slow cooker.

Course Main Course

Cuisine Anglo Indian

Keyword indian lamb shank, lamb shank curry, slow cooked lamb shank curry

Prep Time 10

Cook Time 6

Marinade Time 4

Total Time 10 10

Servings Servings

Calories 1457kcal

Author Brian Jones

Ingredients

2 Lamb Shanks
125 g Full Fat Yoghurt ½ Cup
1 teaspoon Kashmiri Chilli Powder
½ teaspoon Cumin
½ teaspoon Coriander
½ teaspoon Salt
2 tablespoon Cooking Oil
2 Medium Onions 300g
1 Stick of Cinnamon
6 Cardamom Pods
2 Cloves
30 g Ginger 1 Thumb Sized Piece
6 Garlic Cloves
6 Dried Kashmiri Chilli Peppers
3 tablespoon Tomato Paste
1 tablespoon Gram Flour
500 ml Water 2 Cups
½ teaspoon Turmeric
½ teaspoon Ajwain Seeds
1 teaspoon Dried Mint
1 tablespoon Dried Pomegranate Seeds Anardana

Instructions

Place the yoghurt, chilli powder, cumin, coriander and salt in a bowl and mix to combine.
Add the lamb shanks to the yoghurt mix and then massage the yoghurt into the meat, cover with cling film and place in the fridge for at least 4 hours; overnight is best.
Heat a 28cm or 11" frying pan over a medium-high heat and add the cooking oil.
Scrape most of the marinade from the lamb shanks, brown them in the cooking oil on all sides, and transfer them to either a slow cooker or a 24cm or 10" oven-safe cooking pot.
Cut the onions in half, peel them and then cut them into 1cm thick half-moon shapes.
Add the cinnamon stick, cardamom pods and cloves to the oil. Reduce the heat to medium and cook for a minute.
Throw in the onions and cook for 15 minutes, stirring occasionally to remove any residue on the base of the pan as the onions release moisture.
Peel and grate the ginger.
Peel and mash the garlic cloves.
Add the garlic, ginger and dried chilli peppers to the onions and cook for a minute.
Add the tomato paste and the gram flour and cook for 2 minutes, stirring occasionally.
Pour in the water and add the ground turmeric, pomegranate seeds, ajwain seeds and dried mint and bring to a boil. Stirring to ensure all of the residues from the base of the pan are incorporated into the sauce.
Stir in the remaining marinade, have a taste and add more salt if required.
Pour the sauce over the lamb shanks and cook for 5 hours on low in the slow cooker or for 2½ hours at 170°C or 340°F in the oven.
Carefully remove the lamb shanks, then pick out the cinnamon stick, before blending the sauce until smooth, then pass, through a fine mesh sieve.
Place the lamb shanks back in the saucepan or slow cooker and pour over the sauce, and cook for a final 30 minutes in the slow cooker or 15 minutes in the oven.

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