Go Back
Print Recipe

🌟 Introduction
Celebrate Bakri Eid with the royal richness of Nalli Bhuna—a slow-cooked mutton shank curry known for its deep flavors and melt-in-the-mouth marrow. The bone marrow ("nalli") releases luscious juices into the masala as it cooks, creating a robust, spicy dish that’s packed with aroma, heat, and depth. Traditionally served with naan or roomali roti, Nalli Bhuna is the true king of Eid dishes.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Course: Main Course, Non Veg
Cuisine: Indian
Keyword: Bakri Eid Special
Servings: 4
Cost: 200

Ingredients

For Marination:

  • 500 g mutton nalli shank pieces with marrow
  • ½ cup curd yogurt
  • 1 tbsp ginger-garlic paste
  • ½ tsp turmeric
  • 1 tsp red chili powder
  • Salt to taste

For Cooking:

  • 3 tbsp mustard oil or ghee for richer taste
  • 2 bay leaves
  • 1 inch cinnamon stick
  • 3 –4 cloves
  • 2 –3 green cardamom
  • 1 black cardamom
  • 1 large onion finely sliced
  • 2 medium tomatoes chopped
  • 2 tsp coriander powder
  • 1 tsp kashmiri red chili powder
  • 1 tsp garam masala
  • ½ tsp black pepper
  • 1 cup water or mutton stock
  • Chopped coriander leaves for garnish

Instructions

🔸 Step 1: Marinate the Nalli

  • Clean and pat dry the mutton shanks.
  • In a bowl, mix curd, ginger-garlic paste, turmeric, chili powder, and salt.
  • Coat the mutton shanks well and marinate for at least 1 hour (overnight is best).

🔸 Step 2: Prepare the Bhuna Masala

  • Heat mustard oil until smoky. Add whole spices (bay leaves, cinnamon, cloves, cardamoms).
  • Add sliced onions and sautĂ© till golden brown.
  • Mix in chopped tomatoes, coriander powder, kashmiri chili, and salt. Cook till tomatoes are soft and oil separates.

🔸 Step 3: Slow Cook the Nalli

  • Add marinated shanks to the masala and stir well.
  • Sear on high heat for 5–6 minutes to lock in flavor.
  • Lower the heat, add water or stock, cover, and simmer for 45–60 minutes till the meat is tender and marrow softens.
  • Once oil floats on top and gravy thickens, sprinkle garam masala and black pepper.

🔸 Step 4: Final Touch

  • Garnish with chopped coriander and serve piping hot.

🍽️ Serving Suggestions

  • Best with: Roomali roti, butter naan, sheermal, or saffron rice
  • Add a wedge of lime and some raw onion rings for an authentic touch

đź’ˇ Tips for Best Results

    âś… Use bone-in shanks with marrow for authentic richness

      âś… Cook on low heat for deep flavors

        ✅ Let it rest for 10–15 mins before serving—flavors deepen more

          âś… Add a few drops of ghee at the end for enhanced aroma

            ❤️ Why It’s Perfect for Bakri Eid

            • Celebrates the essence of the sacrifice
            • Brings out the royal flavor of meat
            • A guaranteed crowd-pleaser for the Eid daawat