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.
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