Sunday, 15 December 2013

Nihari


Inspired by all the discussion on Shaan masala in one of the food groups I am part of I purchased a packet of Shaan Nihari Masala and used if while making Nihari for last night’s dinner. It came out good but I think I will stick to my homemade masalas henceforth :-). Not that it was bad but it was not out of the world too!



Someone had specifically told not to follow the recipe on the pack and so I followed my own recipe. Here it goes...

Ingredients

500gms fresh mutton shanks (I couldn’t get shanks exclusively so just used a shoulder),
1 tsp turmeric powder,
1 tbsp roasted gram flour,
Red chilli powder as per taste (I used a mix of Kashmiri mirch powder and spicy red chilli powder),
1 tbsp Shaan nihari masala,
1 large pinch of fenugreek seeds,
2 bay leaves,
5-6 cloves,
3 green cardamoms,
2 black cardamoms,
1 blade of mace,
2 one-inch pieces of cinnamon,
1 star anise,
10-12 black peppercorns,
1 tbsp of finely powdered coriander,
1 tbsp yoghurt,
3 medium sized onions,
1 cup of  mustard oil,
1 tbsp garlic paste,
1 tbsp ginger paste,
½ tsp kewda water

For Serving

Some julienned fresh ginger,
Some sliced green chillies,
Some chopped coriander leaves

Method

Cook the mutton pieces in salt and water till done. (I pressure cooked it.)

Slice the onions finely.

Heat the oil in a deep frying pan and add the sliced onions and fry till it is brown in colour. Drain and keep aside. Once cool crush them finely by hand.

In the same oil add the fenugreek seeds and all the whole spices. Let them crackle and then add the ginger garlic paste, turmeric powder, red chilli powder, coriander powder and a cup of water. Bhuno it well. Then add the crushed and fried onions and sauté for another 2-3 minutes.

At this stage add the yoghurt and stir well and then add the lamb shanks.

Cook on a medium heat 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.



Turn off the heat and sprinkle the kewda water.

Garnish with the ginger juliennes, sliced green chillies and chopped coriander leaves.

Goes well with Ghilafi Kulcha or plain rice or plain pulao or naan.