Nahari Al Subho literally translates to mutton shanks curry and this dish is borrowed from Nawabi cuisine. It means that the preparation is infused with exotic spices and the meat is cooked to perfection. When you are in the mood to try something that steps away from the ordinary, opt for this curry. We got an expert chef to break down the recipe.
Ingredients:
1 ½ kg lamb
500 gms slice onion
20 gms turmeric
50 gms chili paste
30 gms coriander powder
Salt as required
20 gms cardamon powder
50 gms red chili powder
100 gms ginger-garlic paste
5 ml Kewda water (available at grocery stores)
500 gms desi ghee
20 whole garam masala
10 gms javitri powder
Pinch of saffron
100 gms yoghurt
Ginger juliennes for garnishing
Method:
- First marinate the lamb with ginger-garlic paste and salt for two hours.
- Heat the ghee, add onion slice, yoghurt, Indian spice masalas, saffron and lamb stock.
- Remove the lamb piece and strain with fine strainer.
- Add saffron and kewda to get a smooth gravy.
- Garnish with ginger juliennes and serve hot.
Recipe and Image Courtesy: Jyran, Sofitel, Mumbai
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