Awadhi Khaas Nihari Recipe
Awadhi Nihari :
This dish originated within the kitchens of the Nawabs of Awadh. it's created with slow-cooked lamb shanks, wherever the meat absorbs all the flavours because it gets hard-baked for hours, over a fireplace. Nihari’s literal that means is ‘nihar muah’— the dish that's eaten early within the morning. Nihari originally accustomed be created with trotters or the joints of animals; it absolutely was thought of as low cost meat and was eaten by the poor folks, within the lands of the Nawabs. Gradually, the dish became therefore widespread that one in every of the Nawabs needed to do it, however being a ruler he couldn't eat a poor man’s meal. He asked his Khansama to arrange it and therefore the low cost meat was replaced by lamb shanks which is however Awadhi Nihari became a royal dish.
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Portion: five Preperation Time: one hourIngredients for marinationLamb shanks 1440 gmAwadhi garam masala twenty gmRed hot pepper powder sixty gmCurd one hundred seventy gmSalt to style
Ingredients for gravyAwadhi garam masala fifteen gmBrown onions, crushed five hundred grammeRed hot pepper powder twenty five gmRoasted chana powder forty five gmCoriander powder thirty two gmGinger garlic paste one hundred gmKewra water fifteen gmMilk 790 mlLemon juice forty mlCinnamon sticks 2Bayleaf 2Refined oil 350 mlTurmeric five gm
Ingredients for awadhi masalaCinnamon powder one hundred grammeNutmeg twelve gmGreen cardamom fifty gmClove fifty gmPeppercorn one hundred gmStar anise five gmCumin seventy five gm
MethodCrush the nutmeg in AN Muhammadan dasta. Add the crushed nutmeg beside the opposite spices and crush into a fine powder in a very mixer. Strain and use.
Method for Awadhi Nihari
For marinationTake the lamb shanks in a very bowl, add awadhi garam masala, salt, curd and red hot pepper powder. Keep it aside for a minimum of 2 hours.
For gravyMake
a suspension of cooked gram flour, milk and kewra water.Add refined oil in a very pan, however
don't start the flame nevertheless. Add red hot pepper powder, turmeric, coriander powder and ginger garlic paste.Light the flame and cook. Add salt, bayleaf
and cinnamon sticks.Cook the masala and so add the lamb stock. Cook for 5 minutes, then add the crushed brown onions. Add the marinated lamb shanks and cook on low heat. Once the lamb is eightieth hard-baked, add the suspension, that was created earlier and simmer. Finally, add the awadhi
garam masala, salt and
kewra water. combine and serve hot.
