A slow-cooked Ramzan delicacy by Chef Hitesh Pant, Sheraton Grand Bengaluru Whitefield Hotel
Dish description: Slow-cooked lamb shanks simmered in a rich, aromatic gravy infused with traditional spices, finished with rose and kewra water for a fragrant Ramzan speciality.
Recipe by Chef Hitesh Pant, Sheraton Grand Bengaluru Whitefield Hotel & Convention Center
Ingredients (Serves 4)
- 500 g Nalli (lamb shank, 4-inch cut)
- 10 g Ginger garlic paste
- 35 g Degi chilli powder
- 20 g Turmeric powder
- Salt to taste
- 50 ml Mustard oil
- 100 g Onion, sliced
- 5 g Black cardamom
- 5 g Green cardamom
- 5 g Cinnamon
- 3 g Bay leaf
- 50 g Poppy seeds
- 50 g Curd, whisked
- 20 g Yellow chilli powder
- 20 g Coriander powder
- 100 g Mutton stock
- 20 g Nihari masala
- 10 ml Rose water
- 10 ml Kewra water
For Garnish
- Fresh coriander sprigs
- Ginger juliennes
- Rogan or ghee
Method
- Marinate the lamb shanks with ginger garlic paste, turmeric, degi chilli powder, salt and mustard oil. Set aside for some time.
- Heat mustard oil in a heavy-bottomed pan. Add black cardamom, green cardamom, cinnamon and bay leaf.
- Add sliced onions and sauté until they turn golden brown.
- Add the marinated lamb shanks and sauté well.
- Stir in the remaining spice powders (except the nihari masala) and mix thoroughly.
- Slowly add whisked curd while stirring continuously to avoid splitting.
- Add poppy seeds and mutton stock and allow the mixture to cook slowly until the meat becomes tender.
- Add the nihari masala and mix well.
- Finish with rose water and kewra water for fragrance.
- Adjust seasoning, remove the lamb pieces and strain the gravy if required for a smoother texture.
- Return the lamb to the gravy and simmer briefly.
Chef Tip
For authentic flavour and texture, allow the nihari to slow cook on low heat for an extended period, which helps the marrow from the lamb shanks enrich the gravy.
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