Ramadan might almost be done, but that doesn’t mean the last few Iftars can’t still be fun!
Ramadan is incomplete without a great Iftaar backing it up. And nothing says Iftaar like a good old Nihari Gosht Khas.
Combining the best of meat and spices, this labour of love is truly one to make any festive occasion all the more special. Traditionally, the Khaas Nihari is a slow cooked stew made with either beef or lamb. What sets it apart is its cooking with the bone marrow, which many believe to have originated from Mughal or Awadhi cuisine.
The Nihari is usually cooked in a vessel that is buried underground, left overnight. This helps the meat reach its maximum tenderness potential, and also get infused with the flavourful bone marrow. With the final garnish of coriander and julienned ginger at times, this dish is best served with breads like roomali roti/butter garlic naan or rice.
The Nihari Gosht Khas is just part of the extensive Iftar Special Ramadan Feast, designed to give you authentic delicacies perfect for the festive season. Visit the all-day dining restaurant Quattro, and enjoy meals prepared by a team of star chefs including but not limited to Master Chef Farman Ali, Chef Eliyaz and Chef Mirza Rahim Baig among others. The buffet has it all from Arabic mezze, gourmet dates, Sujuk kebabs, etc along with the chef’s family recipe of the traditional Haleem apart. To round off your meal on a sweet note, indulge in sherbat like Tamar Hind, Laban, Karkadeh and Pistachio Baklavas to name a few!
This particular recipe comes from the brilliant minds of Chef Farman Ali, Corporate Master Chef of Indian cuisine, Leela Group as well as Mohammed Eliyaz, Executive Sous Chef, The Leela Bhartiya City Bengaluru. With both chefs boasting an impressive body of work, this recipe is a collaborative labour of love, and bound to impress guests post a particularly hot Ramadan.
- 500 gm nalli (lamb shank)
- 200 ml mustard oil
- 6 pcs cardamom green
- 4 gm black cardamom
- 4 gm cinnamon
- 2 pcs nutmeg, grated
- 10 gm chopped garlic
- 10 gm ginger garlic paste
- 20 gm coriander powder
- 10 gm turmeric powder
- 8 gm yellow chilli powder
- 5 gm fenugreek (powder)
- 20 gm salt
- 150 gm desi ghee
- 250 ml mutton stock
- 1 gm mace powder
- 2 gm cardamom green powder
- 2 gm black cardamom powder
- 2 gm cinnamon powder
- 1 gm saffron
- 150 gm boiled onion paste
- 150 gm brown onion paste
- 100 gm yoghurt
- 1000 ml water
- Take a pan and add oil and whole spices to it.
- Add chopped garlic and saute till golden brown colour.
- Add nalli to it and cook for some time.
- Add ginger garlic paste and cook. Add all the powdered spice, boil onion, brown onion and hot water to it.
- Cover it with aluminium foil and leave it for dum, at least for an hour.
- Take out nalli and sprinkle some aromatic spices on it.
- Add yoghurt to the remaining gravy cooked with stock and strain it.
- Add nalli to the strained gravy, followed by saffron and cook.