Shahe Nawab Nalli Gosht


1kg Lamb Shank 
150gm Ghee
40ml Rose Water
20ml Keora Water
400gm Raw Onion Paste
100gm Brown Onion Paste
100gm Cashew Paste
50gm Ginger Garlic Paste
Salt to Taste
50gm Red Chilli Powder
10gm Turmeric Powder
70gm Coriander Powder
100gm Curd
40gm Shahe Nawab Garam Masala

- Take a pan and put some oil.
- When it's heated up, pour keora water and rose water with the lamb shank. Cook for 10 minutes on a low flame. 
- Add raw onion paste and cook till brown. Then, add the ginger garlic paste. When the smell is gone, add all powder masalas together and cook it thoroughly. 
- If the masala is thoroughly cooked, and the oil is separated from the masala, then add the curd, brown onion paste, and the cashew paste. 
- Cook for 10 minutes.
- Serve with rice or bread. 

Recipe by Chef Rahul Sharma

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