#EidwithPEL Enjoy Nalli Kareli Nihari, an authentic lamb recipe this Bakrid

Bakrid, Eid with PEL, festival special, food, non-vegetarian recipes, festive special feast, Nalli Nihari recipe, Chef Mohsin Qureshi, Renaissance Hotel, the Marriott Hotels, Lucknow food, Food Blog, Indian Lifestyle Blog 

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Hi lovelies….

Bakrid Mubarak to everyone. This is a festival which talks of supreme sacrifice and peace. And ofcourse, feasting, especially non-vegetarian delights. So can we be far behind…? This time, we decided not to feast alone but with our lovely PEL pals as well (as what we call our readers).

PEL collaborated with TheRenaissance by Marriott, Lucknow and asked their Chef De Cuisine for an authentic Bakrid recipe….

Do try it and share pictures with us on instagram or fb, tagging us and #eidwithrenaissance #eidwithpel …  Read on

NALLI KARELI NIHARI (SLOW COOKED LAMB SHACKS)

A brief about what Nihari actually means. Nihari is a slow-cooked mutton curry. The word Nihar originates from the Arabic word 'Nahar' which means 'day'. It was served to the kings after the morning prayers.

The simple, but awesome ingredients:

-          Nalli Kareli    - 1 kg

-          Mustard Oil  - 2 table spoons (can be substituted with any refined edible oil or ghee)

-          Green Cardamoms  - 3 to 4 pods

-          Whole Cinnamon  - 1 spoonful

-          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

-          1 tsp Onions - Fried And Ground

-          3 Tbsp Yoghurt - Beaten

-          2 tsp gulab-jal (edible one)

-          2 tsp Garam Masala

-          1/2 tsp Nutmeg-Cardamom Powder

-          1/2 tsp Saffron - soaked in water

-          Salt to taste

-          A few drops of edible ittar

-          Wheat dough for dum (steaming)

-          Fresh coriander and ginger juliennes - to garnish

Let’s go cooking …..

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 ittar 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.

 By Mohsin Qureshi

Chef De Cuisine, RenaissanceLucknow Hotel

Chef Mohsin Qureshi is the Master Chef at Renaissance Lucknow, currently responsible for planning and managing the entire food operations for Sepia, the Awadhi speciality restaurant at the hotel. In his current role he is also responsible for creating new recipes, sampling, designing new menu options at Sepia. He has done many TV shows by the name Great Chef of India. He has excelled as an expert in Indian Cuisines by developing creative menus/recipes as per global standards. Chef Mohsin has nearly 12 years of experience in Kitchen Operations, Food & Beverages Operations, Menu Planning and Outdoor Catering with properties like The Claridges, New Delhi as Sous Chef; The Grand Hotel, New Delhi as Sous Chef; Kebab Khan, Chandigarh as Sr.Chef De Partie; Hotel Jaypee Siddharth, New Delhi as Demi Chef de Partie; Hotel The Park, New Delhi as a Commi and Hotel Taj Palace, New Delhi as a Commi. Having worked with globally renowned hotel chains, Chef Mohsin has grasped the fine nuances of Indian cuisine in just over a decade of his professional life and also had the privilege of working on the menu for Pakistani President Mr. Asif Ali Zardari.

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