Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Maharashtra · Dinner

Mutton Nalli Curry

Whole lamb shanks with exposed marrow bones, slow-cooked in a bold Maharashtrian masala until the meat falls off the bone and the marrow becomes silky and spreadable. A weekend dinner centrepiece — dramatic to serve and explosively flavourful.

🧺 Ingredients

• 4 lamb shanks (800 g–1 kg total), French-trimmed if possible
• 4 tbsp oil
• 3 large onions (350 g), finely sliced
• 3 medium tomatoes (280 g), finely chopped
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric
• 2 tsp red chilli powder
• 1.5 tsp coriander powder
• 1 tsp cumin powder
• 2 tsp goda masala
• 1.5 tsp salt
• 400 ml water
• 2 tbsp ghee
• 3 tbsp fresh coriander
• 1 tsp cumin seeds
• 4 cloves
• 2 green cardamom
• 1 black cardamom
• 1 × 2 cm cinnamon
• 2 bay leaves

👩‍🍳 How to make Mutton Nalli Curry

1. Sear the shanks (Heat: high): Heat 4 tbsp oil in a large heavy pot. Pat shanks dry. Sear on high heat — 4–5 minutes per side on each face, rotating to brown all around. The browning is crucial for final flavour. Remove shanks.
2. Build base (Heat: medium-high): In the same pot, add whole spices — fry 30 seconds until fragrant. Add sliced onion — fry 15 minutes on medium-high, stirring frequently, until deep golden-brown. Add ginger-garlic paste — fry 2 minutes. Add tomatoes — cook 8–10 minutes until completely broken down and oil separates visibly.
3. Add dry masalas (Heat: medium): Add turmeric, chilli powder, coriander powder, cumin powder — stir 1 minute until masalas are toasted. Add goda masala — stir 30 seconds. The combined masala should smell deeply fragrant and look dark, oily, and rich.
4. Return shanks and braise (Heat: high → low): Return seared shanks to the pot. Spoon masala over them to coat. Add 400 ml water and salt. Bring to a vigorous boil on high heat. Reduce to medium-low. Cover tightly. Braise for 70–80 minutes, turning shanks every 20 minutes, until meat is completely tender and separating from the bone. Add 100 ml water if the gravy reduces below the halfway point on the shanks.
5. Reduce gravy (Heat: medium): Remove shanks carefully. Simmer the gravy uncovered on medium for 8–10 minutes until it thickens to a rich, coating consistency. Return shanks. Spoon gravy over them. Drizzle ghee.
6. Serve: Plate whole shank per person with gravy. Garnish with coriander. Serve with naan or bhakri and a small bowl of onion-coriander-lime salad to cut the richness.

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