Gosht
nalli by Chef Raghu
5nos Mutton
bone marrow (Mutton nalli)
30gms
Brown onion paste
30gms
Ginger garlic paste
50ml Beaten
curd
30ml Mustard
oil
10gms
Cinnamon stick
3nos Bay
leaf
10gms
Star anis
10gms
Cumin (Jeera seeds)
10gms
Cardamom (Elaichi)
10gms
Javitri (nutmeg)
20gms
Coriander powder
10gms
Turmeric powder
30gms
Red chili powder
Salt to
taste
20gms
Chopped coriander
10ml Kewra
water
10gms
Saffron
Heat
mustard oil in pan add bay leaf, star anise, jeera, elachi, Javitri then add
Nalli and roast it for few minutes Then add ginger garlic paste paste, brown
onion paste and sauté it Add all powder masala to it along with curd, salt,
kewra water, saffron water and cook finish it with little butter garnish with coriander
leaves Serve hot
