* Serves One *
5gms turmeric powder
5gms red chilli powder
5gms nihari masala powder
2gms fenugreek seeds
5gms whole garam masala
5gms coriander powder
5gms coriander leaves
100gms mustard oil
5gms garlic paste
5gms ginger paste
tsp rose water
tsp kewda water
Boil the lamb shanks until the meat starts to leave the bone and keep aside.
Heat the oil in a deep frying pan and add the fenugreek seeds, whole garam masala and wait until you hear it crackle. Add the onion and let it cook till it turns brown and add ginger and garlic paste, turmeric powder, red chilli powder, coriander powder and a cup of water. Allow to boil.
Let the water reduce and add the yoghurt, stir well and then add the lamb shanks.
Cook on medium flame for 10 to 15 mins and then add two cups of water, followed by the nihari masala and allow it to cook for a while.Then add the roasted gram powder and cook till the gravy thickens.
Sprinkle a teaspoon of rose and kewda water. Garnish with julienned ginger, chopped green chilli and coriander. Serve hot.
Name of restaurant d'fusion
Location Grandeur Hotel, Al Barsha, Dubai (close to Mall of The Emirates)
Call 04 325 6448
To make nihari masala, dry roast four tablespoon cumin seeds, four tablespoon fennel seeds, twelve to fifteen dry red chillis, two tablespoon cloves, five green cardamoms, three black cardamoms, twenty five to thirty black peppercorns, two bay leaves, one blade mace, two tablespoon dry ginger powder, half tablespoon nutmeg powder and four to five one-inch cinnamon sticks till fragrant. Remove from heat and set aside to cool. Grind to a fine powder. Sieve the mixture and store in the refrigerator in an airtight jar.
Did you know?
Nalli Nihari and roti is considered the most famous breakfast in Agra.This was a delicacy savoured by the Mughal emperors and the tradition is still alive in the city of the Taj Mahal.