Nalli Gosht with Roomali Roti

Instructions

1. 1

   Marinate the Mutton Shanks

   • In a large mixing bowl, combine the mutton shanks, whisked curd, ginger-garlic paste, salt, turmeric powder, Kashmiri red chili powder, and coriander powder.
   • Using your hands, rub the marinade all over the shanks, ensuring they are evenly coated.
   • Cover the bowl and let it marinate for a minimum of 2 hours at room temperature, or for best results, refrigerate overnight.
2. 2

   Prepare Birista and Pastes

   • Thinly slice 2 of the onions. Heat vegetable oil in a deep pan or kadai over medium heat.
   • Fry the sliced onions for 12-15 minutes, stirring occasionally, until they are uniformly golden brown and crisp. Be careful not to burn them.
   • Remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil. Set aside.
   • Grind the soaked cashew nuts with a little water to form a smooth, fine paste.
   • Grind the remaining 1 onion into a coarse paste.
3. 3

   Sauté Aromatics and Onion Paste

   • In a heavy-bottomed pot or pressure cooker, heat the ghee over medium heat.
   • Add the whole spices: bay leaf, cinnamon stick, crushed green cardamom pods, and cloves. Sauté for 30-40 seconds until they release their aroma.
   • Add the ground onion paste and cook for 8-10 minutes, stirring frequently, until it turns light brown and the raw smell disappears.
4. 4

   Brown the Mutton and Build the Masala

   • Add the marinated mutton shanks along with the entire marinade to the pot.
   • Increase the heat to medium-high and sear the shanks for 6-8 minutes, turning them to brown all sides. This step is crucial for developing flavor.
   • Stir in the cashew paste and cook for another 2-3 minutes until the oil begins to separate from the masala.
   • Crush about half of the prepared birista with your hands and add it to the pot. Mix well to combine.
5. 5

   Slow Cook to Perfection

   • Pour in 3 cups of hot water and bring the curry to a rolling boil.
   • Stovetop Method: Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 1.5 to 2 hours, or until the meat is exceptionally tender and falling off the bone. Stir occasionally to prevent sticking.
   • Pressure Cooker Method: Secure the lid. After the first whistle, reduce the heat to low and cook for 45-50 minutes. Allow the pressure to release naturally.
6. 6

   Finish and Garnish

   • Once cooked, open the lid. The gravy should be thick and clinging to the meat. If it's too watery, simmer without a lid for 5-10 minutes to reduce it.
   • In a small bowl, soak the saffron strands in 2 tablespoons of warm milk for a few minutes.
   • Gently stir the garam masala, saffron-infused milk, and kewra water into the curry. Simmer for 2 more minutes to let the flavors meld.
   • Garnish with the remaining birista, fresh ginger juliennes, and chopped coriander leaves.
   • Serve hot with naan, sheermal, or basmati rice.