Chef Ajay Chopra Recipes
Nalli Ki Kaliyan By Chef Ajay Chopra from Living Foodz
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Ingredients
- Baby Lamb shanks 960 gms
- Onion 350 gms
- Ginger garlic paste 50 gms
- Refined oil 60 ml
- Ghee 60 gms
- Cardamom 05 gms
- Cinnamon 02 gms
- Cloves 02 gms
- Red chilli powder 10 gms
- Turmeric powder 05 ml
- Coriander powder 10 gms
- Yoghurt 200 gms
- Lamb stock 400 ml
- Cashewnut 100 gms
- Cream 60 ml
- Saffron 0.5 gms
- Keora essence 02 ml
- Mace and cardamom powder 02 gms
Instructions
- Finely slice the onion and set asideNow add all the other ingredients (except cream) and sauté for another 2 minutes.
- Take a heavy bottom pan and put oil and ghee and then add cinnamon, cardamom and cloves and let them crackle.
- Add ½ the sliced onions and let it cook till golden brown
- Add the shanks and sauté well
- Add the ginger, garlic and red chilli paste and sauté for another 5 minutes
- Add the powdered spices except the mace and cardamom powder
- When it leaves oil, take off from the flame and add the yoghurt
- Gently stir and get it back to the flame stirring evenly
- After the yoghurt is cooked add the lamb stock and let it simmer for about 25 minutes.
- Remove the shanks from the curry and set asidew
- Add brown onion and brown cashew paste and cook for another 10 minutes
- Strain the curry from a fine mesh and then add pounded saffron, keora essence and the mace and cardamom powder.
- Add the shanks in the curry and simmer for another 10 minutes
- Finish with cream and serve hot garnished with brown onions and mint sprigs.