KASTURI NALLI

The essence of meat is manifested in this classical dish with lamb shanks cooked in mild and aromatic broth

INGREDIENTS

Marination

Baby lamb shanks-300gms

Chakodra juice-20ml

Zarraqoosh-.75gms

Salt-as required

MAJOON (PASTE)

Whole cashewnuts-10gms

Priyala seeds-10gms

Kopran-4.5gms

Poppy seeds-3gms

Clarified batter-to fry

The Kasturi(Essence)

Cloves-8nos

Green cardamom-4nos

Large cardamom-2nos

Mace-1flower

Cinnamon-2nos

Gravy

Desi ghee-100gms

Onion-60gms

Strain garlic juice-5.5gm

Strain ginger paste-1.5gms

Yoghurt-60gms

Coriander powder-4.5gms

Red chili powder-1.5gms

Bay berry powder-.375gms

Chotti elaichi-.375gms

Black cardamom powder-1gms

Mace powder-1gms

Clove powder-1gms

Kid lamb trotter stock-600ml

Black pepper powder-2.25gms

Jaiphal powder-1gms

Kewra essence-5ml

METHOD

THE MARINATION

1.       Marinate the lamb by rubbing all the ingredients in the shanks and keep aside for 15mins.

THE PASTE

1.       Brown the entire ingredient in desi ghee and make a fine paste in a stone grinder.

THE KASTURI/ESSENCE

1.       Coarsely ground all the above spices in a stone grinder and tie in a potli.

THE GRAVY

1. Peel half the onion and slice and make a smooth paste of the remaining half.

COOKING

1.       Heat ghee in a lagan and add slice onion and sauté over medium heat until golden.

2.       Drain the excess marination from the shanks and sauté for a while till its seared.

3.       Add strained juices of ginger and garlic and onion paste ,fry (ensure it does not brown)

4.       Whisk in the yoghurt and stock and cook on a very slow flame-stirring when required.

5.       Add the potli in the handi and cook on a very slow flame till the lamb is cooked and add all the spices listed above.

6.       Remove the potli and add kewra essence.

7.       Adjust the seasoning; serve hot with kulcha and with suggested garnish.