Fall-off-the-bone tender mutton shanks slow-cooked in a rich, aromatic gravy infused with saffron and whole spices. This luxurious Mughlai delicacy is a true celebration of flavor, perfect for special occasions.
Prep25 min
Cook120 min
Servings4
Serving size: 1 shank
296cal
5gprotein
20gcarbs
23g
Ingredients
4 pieces Mutton Shanks (about 1 kg total)
3 medium Onion
1 cup Curd (whisked until smooth)
2 tbsp Ginger Garlic Paste
12 pieces Cashew Nuts (soaked in warm water for 15 minutes)
1 cup Vegetable Oil (for frying onions)
3 tbsp Ghee
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder (adjust to spice preference)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Melt-in-mouth Nalli Gosht with delicate Rumali Roti – a truly aromatic and soul-satisfying feast!
This awadhi dish is perfect for dinner. With 625.8499999999999 calories and 13.219999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tsp
Coriander Powder
1 tsp Garam Masala
1.5 tsp Salt (or to taste)
1 piece Bay Leaf
1 inch Cinnamon Stick
4 pods Green Cardamom Pods (lightly crushed)
4 pieces Cloves
1 pinch Saffron Strands
2 tbsp Milk (warm, for soaking saffron)
1 tsp Kewra Water
3 cups Hot Water
1 inch Ginger (cut into juliennes for garnish)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton Shanks
In a large mixing bowl, combine the mutton shanks, whisked curd, ginger-garlic paste, salt, turmeric powder, Kashmiri red chili powder, and coriander powder.
Using your hands, rub the marinade all over the shanks, ensuring they are evenly coated.
Cover the bowl and let it marinate for a minimum of 2 hours at room temperature, or for best results, refrigerate overnight.
2
Prepare Birista and Pastes
Thinly slice 2 of the onions. Heat vegetable oil in a deep pan or kadai over medium heat.
Fry the sliced onions for 12-15 minutes, stirring occasionally, until they are uniformly golden brown and crisp. Be careful not to burn them.
Remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil. Set aside.
Grind the soaked cashew nuts with a little water to form a smooth, fine paste.
Grind the remaining 1 onion into a coarse paste.
3
Sauté Aromatics and Onion Paste
In a heavy-bottomed pot or pressure cooker, heat the ghee over medium heat.
Add the whole spices: bay leaf, cinnamon stick, crushed green cardamom pods, and cloves. Sauté for 30-40 seconds until they release their aroma.
Add the ground onion paste and cook for 8-10 minutes, stirring frequently, until it turns light brown and the raw smell disappears.
4
Brown the Mutton and Build the Masala
Add the marinated mutton shanks along with the entire marinade to the pot.
Increase the heat to medium-high and sear the shanks for 6-8 minutes, turning them to brown all sides. This step is crucial for developing flavor.
Stir in the cashew paste and cook for another 2-3 minutes until the oil begins to separate from the masala.
Crush about half of the prepared birista with your hands and add it to the pot. Mix well to combine.
5
Slow Cook to Perfection
Pour in 3 cups of hot water and bring the curry to a rolling boil.
Stovetop Method: Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 1.5 to 2 hours, or until the meat is exceptionally tender and falling off the bone. Stir occasionally to prevent sticking.
Pressure Cooker Method: Secure the lid. After the first whistle, reduce the heat to low and cook for 45-50 minutes. Allow the pressure to release naturally.
6
Finish and Garnish
Once cooked, open the lid. The gravy should be thick and clinging to the meat. If it's too watery, simmer without a lid for 5-10 minutes to reduce it.
In a small bowl, soak the saffron strands in 2 tablespoons of warm milk for a few minutes.
Gently stir the garam masala, saffron-infused milk, and kewra water into the curry. Simmer for 2 more minutes to let the flavors meld.
Garnish with the remaining birista, fresh ginger juliennes, and chopped coriander leaves.
Serve hot with naan, sheermal, or basmati rice.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
