Nalli Nihari With Prontia Naan: Executive Sous Chef Shares A Delightful Recipe For Weekend

An experience of rich and exotic flavours crafted with time-honoured cooking methods, Nalli Nihari is an amalgamation of fresh spices curated in the medieval Indo-Persian cultural centres of the Mughal Empire. Nalli Nihari is a stew which is slow-cooked with bone-in mutton pieces. With a mixture of spices such as nihari masala, saffron and cardamom powder, the gravy is rich and aromatic, a perfect relishing dish with mutton extraordinarily soft and juicy, which can further be paired alongside Prontia Naan. 

Nalli Nihari by Executive Sous Chef - Vinoth Kumar Jeyaprakash, Conrad Bengaluru

INGREDIENTS

1. Lamb shank-2 kg

2. Onion-200 gm

3. Curd-100 ml

4. Lamb stock-500 ml

6. Turmeric powder-4 gm

7. Salt-To test

8. Saffron- 1gm

9. Ghee-200gm

10. Yellow chilli powder- 10 gm

11. Whole Garam masala-10 gm

12. Green cardamom powder-5 gm

13. Nihari masala-5 gm

14 Ginger and garlic pest-30 gm

15. Nihari masala-Green cardamom, Black Cardamom, Cinnamon Stick, Mace, Nutmeg, Bay leaves, Pan Ki jad, Cumin Seed, Fennel seed, Black peppercorn, Stone flower, Cloves Pomegranate seed, Khas khas Ki jad, Whole coriander 

METHOD

1. In a medium-size pot, add ghee along with the cleaned lamb shank and whole garam masala
2. Add sliced onion; once the onion turns golden brown - add ginger garlic paste and stir for about 2-3 minutes 
3. Cook the lamb for a good 30 minutes 
4. Once the onion turns translucent, add turmeric, salt and chilli powder 
5. Once the masala is cooked thoroughly, add curd cooked for 5 minutes.
6. Add lamb stock and cook for 30 mins.
7. Once the lamb is cooked, add green cardamom powder, nihari masala and saffron.
8. Once cooked, add coriander leaves for garnish. 

PRONTIA NAAN

INGREDIENTS 

1.Refined flour kg 0.06        

2.Wheat flour kg 0.04        

3. Milk kg 0.015        

4. Sugar kg 0.01        

5. Salt kg 0.005        

6. Sunflower oil kg 0.01        

7. Poppy seeds kg 0.005        

8. Ghee kg 0.01        

9. Pinenuts kg 0.01        

10.Almond kg 0.01        

11. Cashew nuts kg 0.01        

METHOD

1. Mix all ingredients mentioned above to make a soft dough.

2. Flatten the dough and cut the same into a shape of a square

3. Put one square on top of the other and flatten the dough with the help of a roller 

4. Apply ghee, sesame seeds and crushed nuts on top of each square

5. Lastly, cook on top of a hot plate or tandoor.