Nahari

by Nighat Nadeem Serves 4

Directions

Step 01

Boil shanks until meat starts to leave bone & set aside.

Step 02

Heat oil in a deep frying pan & add fenugreek seeds, whole garam masala & wait until it crackles.

Step 03

Add Hanson’s Fried Onions , then add Hanson’s Garlic Ginger Paste, turmeric, Hanson's Red Chili Paste & coriander powder & a cup of water .

Step 04

Allow to boil. Let water reduce & add yogurt, stir well & then add shanks.

Step 05

Cook on medium heat for 10 to 15 minutes & then add two cups of water followed by the nahari masala.

Step 06

Allow it to cook for a while. Add the roasted gram powder & cook until gravy thickens.

Step 07

Add rose & khewra water to gravy.

Step 08

Garnish with julienned ginger, chopped green chilli & coriander. Serve hot.

Ingredients

  • 500 gms Mutton Shanks
  • 5 gms Nahari Masala Powder
  • 5 gms Turmeric Powder
  • 5 gms Hasnon’s Red Chilli Paste
  • 5 gms Coriander Powder
  • 5 gms Whole Garam Masala
  • 2 gms Fenugreek Seeds
  • 5 gms Coriander Leaves
  • 10 gms Hanson’s Ginger-Garlic Paste
  • 10 gms Yogurt
  • 10gms Gram Powder (Roasted)
  • ½ tsp Rose Water
  • ½ tsp Khewra
  • 200 gms Hanson’s Fried Onions
  • 100 gms Cooking Oil