Nawab Saheb | Great Kitchen Secrets | Renaissance Mumbai Convention Centre Hotel

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  • Dum Nalli Ka Gosht

    Dum Nalli Ka Gosht

  • Potli nihari

    Potli nihari

Dum Nalli Ka Gosht

Ingredients

Lamb shanks 180 Grams
Mustard oil 20 Grams
Garlic ginger paste 10 Grams
Red chili paste 5 Grams
Fried onion and fried garlic paste 10 Grams
Fresh coriander 10 Grams
Potli masala 10 Grams
Fresh tomato paste 20 Grams
Salt 5 Grams
Javitri powder 5 Grams
Green cardamom powder 5 Grams
Lamb stock 0.02 Litres
Green chillies 10 Grams
Saffron 00.05 Grams
Kewra water 0.01 Litres

Method

  • Add mustard oil and ginger garlic paste.
  • Add fried onion and fried garlic paste.
  • Add lamb shanks and cook them till half cooked.
  • Add the fresh tomato paste and cook for a while.
  • Season the lamb curry with all the remaining dry ingredients.
  • Let the potli masala cook for a while.
  • Serve hot with garnishes of mint leaves and saffron cream.

Potli nihari

Ingredients

  • 1 kg meat
  • 2 Tbsp refined oil
  • 3-4 green cardamoms
  • 1 tsp whole cinnamon
  • 2 black cardamoms
  • 2-3 bay leaves
  • 1 tsp turmeric powder
  • 1/4 cup water
  • 1 tsp ginger-garlic paste
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp garlic - fried and ground
  • 1tsp onions - fried and ground
  • 3 Tbsp yoghurt - beaten
  • 2 tsp gulab-jal
  • 2 tsp garam masala
  • 1/2 tsp nutmeg-cardamom powder
  • 1/2 tsp saffron - soaked in water
  • Salt to taste

Method

Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves. Add the meat and saute till lightly fried.Add salt and turmeric and mix well. Pour in the water, cover the pan and cook. When it starts boiling, add ginger- garlic paste, coriander powder, red chilli, garlic paste and onion paste. Mix well and add yoghurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron.

Cover and cook for 2-3 minutes. Now transfer the meat in a heavy bottom pan and strain the gravy. Add a few drops of itar and cover the pan. Seal it with the wheat dough and cook on slow fire. Once done, garnish with fresh coriander and ginger juliennes and serve.