How to make Nalli Gosht -

Lamb leg prepared with tomato and yogurt gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lamb Leg Pieces, Yogurt (दही)

Cuisine : Uttar Pradesh

Course : Main Course Mutton

For more recipes related to Nalli Gosht checkout Nalli Nihari, Nalli Nihari, Nalli Gosht, Nalli Nihari Recipe - SK Khazana . You can also find more Main Course Mutton recipes like Bhuna Gosht Nalli Nihari Recipe - SK Khazana Chilli Corn Carne Mutton Mirch Korma

Nalli Gosht

Nalli Gosht Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Nalli Gosht Recipe

  • Lamb Leg Pieces 800 grams

  • Yogurt 6 tablespoons

  • Green cardamom 4

  • Black cardamom 2

  • Clove 5-6

  • Cinnamon 1 inch piece

  • Black peppercorns 5-6

  • Bay leaf 3

  • Onion sliced 3 large

  • Garlic paste 2 tablespoons

  • Ginger paste 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Tomato puree 1/2 cup

  • Yogurt 3/4 cup

  • Garam masala 1 teaspoon

  • Salt to taste


Step 1

Heat olive oil in a thick-bottomed pan. Add green cardamoms, black cardamom, cloves, cinnamon, black peppercorns, bay leaves and onions.

Step 2

Sauté until onions are lightly browned. Add ginger paste, garlic paste, red chilli powder, coriander powder and cook for one minute. Add lamb pieces. Stir and cook for three minutes on medium heat.

Step 3

Add three cups of water and bring it to a boil. Simmer and cook covered on medium heat for twenty to twenty five minutes or until lamb pieces are almost cooked.

Step 4

Whisk together tomato puree and yogurt and add to the cooked nalli. Add salt and garam masala powder and cook covered for ten minutes.

Step 5

Serve hot with hot chapatis (type of Indian bread).

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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.