How to make Nalli Gosht -

A classic lamb dish made with leg pieces and flavourful masala.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Lamb Leg Pieces, Ghee (घी)

Cuisine : Hyderabadi

Course : Main Course Mutton

For more recipes related to Nalli Gosht checkout Nalli Nihari, Nalli Nihari, Nalli Nihari Recipe - SK Khazana. You can also find more Main Course Mutton recipes like Goan Keema Shaab Deg Goan Mutton Curry Khichra

Nalli Gosht

Nalli Gosht Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 0-5 minutes

Cook time : 3-3.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Nalli Gosht Recipe

  • Lamb Leg Pieces 800 grams

  • Ghee 3 medium

  • Ghee 1/4 cup

  • Salt to taste

  • Green cardamoms 7-8

  • Black cardamoms 2

  • Black peppercorns 5-6

  • Cinnamon 1 inch

  • Cloves 7-8

  • Mace blades (javitri) 3-4

  • Cumin seeds 1 tablespoon

  • Fennel seeds (saunf) 1 tablespoon

  • Bay leaves 2-3

  • Poppy seeds (khuskhus) 1 tablespoon

  • Dried ginger powder (soonth) 1 teaspoon

  • Roasted Bengal gram 1 tablespoon

  • Dried red chillies broken 6-7

  • Nutmeg (jaiphal) powder 1/4 teaspoon

  • Ginger thin strips for garnishing


Step 1

Slice onions.

Step 2

Heat ghee in a deep non-stick pan, add onions and sauté till they turn translucent. Add lamb leg pieces and mix well. Add salt and mix again. Cook for 4-5 minutes.

Step 3

Dry roast green cardamoms, black cardamoms and peppercorns in a small non-stick pan. Add cinnamon, cloves, mace blades, cumin seeds, fennel seeds, bay leaves, poppy seeds, ginger powder, Bengal gram and red chillies and roast till fragrant. Remove from heat, cool down to room temperature and grind to fine powder.

Step 4

Add 2 tbsps ground powder to the 1st pan and store the remaining in an airtight container. Add nutmeg powder and mix well. Add 2-3 cups water and bring it to a boil. Cover and cook on low heat for 2-3 hours.

Step 5

Transfer into a serving bowl, garnish with ginger strips and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.