Nihari Gosht with Varqi Paratha Recipe

How to Make Nihari Gosht with Varqi Paratha

• 1.Heat mustard oil in lagan. Add fennel, cinnamon, green cardamom and bay leaves.
• 2.Add sliced onions and cook till golden in colour. Add ginger and garlic paste, bay leaves and sauté.
• 3.Add washed and cleaned baby lamb shanks and salt. Cook well.
• 4.In a separate pot, boil mutton stock with mutton bones for as long as possible to extract more flavour.
• 5.Add yellow chilli powder, turmeric powder to the lamb shanks and cover with mutton stock.
• 6.Simmer for about 45 minutes.
• 7.Add fresh coriander when the gravy is boiling.
• 8.When meat is tender, add whisked curd and cook.
• 9.Add a pinch of fine sugar to balance the flavours, if required.
• 10.In another heavy-bottomed pan, heat desi ghee and add besan. Cook till light brown in colour
• 11.and immediately pour over nehari.
• 12.Add remaining spices, saffron milk, kewra water and adjust seasoning.
• 13.Garnish with fresh coriander.
• For Varqi Parantha:
• 1.Make soft dough using flour, salt and water.
• 2.Divide the dough into small balls, 90 gms each.
• 3.Flatten each ball, spread desi ghee, sprinkle flour and give a fan fold. Now make its round
• 4.disc and give it a rest for about 10 minutes.
• 5.Flatten each disc using hands and cook in a tandoor till done.
• 6.Remove, spread butter generously and serve.