Royal Nalli Stew With Flaky Wheat Swirls Recipe

About this recipe

A rich, aromatic Mughlai lamb shank stew slow-cooked with traditional spices and paired with flaky whole wheat lachha parathas.

Ingredients

• 250 ml Coconut Milk
• - Bay Leaf
• 150 Gms Cloves
• 500 ml Water
• 250g Garlic
• 250g Ginger
• 250g Green Chilli
• 500 Gms Buckwheat Flour
• 100 g Coriander Powder
• 50 g Cumin Powder
• 20 g Turmeric Powder
• - Red Chilli
• 100g Garam Masala
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 250g Coriander
• 10G Salt

Instructions

1. Step 1: Heat 4 tbsp of vegetable oil in a deep, heavy-bottomed pot. Add bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté until aromatic.
2. Step 2: Add sliced onions and cook until golden brown. Add minced garlic and grated ginger, cooking for another 2 minutes.
3. Step 3: Add lamb shanks and sear on all sides for 5-7 minutes. Stir in turmeric powder, coriander powder, cumin powder, red chili powder, and fennel powder. Mix well.
4. Step 4: Add tomato puree and slit green chilies. Cook until the oil separates from the mixture.
5. Step 5: Pour in 4 cups of water, season with salt, and bring to a boil. Reduce the heat to a simmer, cover, and cook for 40 minutes, stirring occasionally, until the lamb is tender and the gravy thickens.
6. Step 6: Meanwhile, prepare the parathas. Combine whole wheat flour, a pinch of salt, and 2 tbsp of vegetable oil. Gradually add water and knead into a smooth dough. Rest for 10 minutes.
7. Step 7: Divide dough into small balls, roll each out into a circle, and apply a thin layer of ghee (dairy-free). Fold and roll again to create layers, then cook on a hot tawa until golden brown on both sides.
8. Step 8: Once the lamb is done, sprinkle garam masala and fresh coriander leaves over the nihari. Serve hot with the lachha parathas.