Nihari Gosht with Varqi Paratha Recipe

 
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Nihari Gosht with Varqi Paratha
  • Chef: NDTV Food
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Difficult

Slow cooked baby lamb shank in awadhi spices served with layered tawa parantha.

Ingredients of Nihari Gosht with Varqi Paratha

  • For Nihari Gosht:
  • 3 Tbsp mustard oil
  • 2 tsp fennel powder
  • 1 inch pc cinnamon stick
  • 5 nos. green cardamom
  • 2 bay leaves
  • 2 1/2 cups onions, sliced
  • 3 Tbsp ginger paste
  • 3 Tbsp garlic paste
  • 1.6 kg baby lamb shanks (5 inch pcs)
  • 2 tsp yellow chilli powder
  • 1 tsp turmeric powder
  • 1 ltr mutton stock
  • 10 gm fresh coriander
  • 1 cup curd, whisked
  • 2 tsp fine sugar
  • 5 Tbsp desi ghee
  • 5 tsp gram flour (besan)
  • 1 tsp garam masala powder
  • 1 pinch javitri powder
  • 1 tsp green cardamom powder
  • Salt to taste
  • Few strands saffron, dissolved in 2 tbsp milk
  • 1 tsp kewra water
  • For Varqi Parantha:
  • 2 cups whole wheat flour
  • 1 tsp salt
  • 4 Tbsp desi ghee

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.

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