SUNHERI NALLI (Golden Shanks)
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine — fiery!
The cuisine draws its flavour from two rich legacies — the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
So in this blog, I am sharing the recipe of a very delicate dish from this cuisine i.e SUNHERI NALLI. it is the star signature dish of the fine dining restaurant ‘VARQ’ @ The Taj Mahal, New Delhi. Just have a look at my version of the dish & kindly give a review comment.
RECIPE
Serving : 4pax ; Time : 3–3.30 hour ; cooking temperature : Moderate ; Taste : Spicy
Ingredients for :
1. Curry:
Lamb Leg Pieces 800 grams
Ghee 3 medium
Ghee 1/4 cup
Ginger garlic paste.
Salt to taste
2. Masala (spice blend):
Green cardamoms 7–8
Black cardamoms 2
Black peppercorns 5–6
Cinnamon 1 inch
Cloves 7–8
Mace blades (javitri) 3–4
Cumin seeds 1 tablespoon
Fennel seeds (saunf) 1 tablespoon
Bay leaves 2–3
Poppy seeds (khuskhus) 1 tablespoon
Dried ginger powder (soonth) 1 teaspoon
Roasted Bengal gram 1 tablespoon
Dried red chillies broken 6–7
3. Garnish:
Rogan
Chopped coriander
Ginger & Gr. Chilli julienne
4. Tenderizing agent:
Nutmeg (jaiphal) powder 1/4 teaspoon
Method:
STEPS:
1) Slice onions.
2) Heat ghee in a deep non-stick pan, add onions and sauté till they turn translucent. Add lamb leg pieces and mix well. Add salt and G.G paste, mix again. Cook for 4–5 minutes.
3) Dry roast all the spice blend ingredients till fragrant. Remove from heat, cool down to room temperature and grind to a fine powder.
4) Add 2 tbsps ground powder to the 1st pan and store the remaining in an airtight container. Add nutmeg powder and mix well. Add 2–3 cups water and bring it to a boil. Cover and cook on low heat for 2–3 hours.
5) Transfer into a serving bowl or a deep dish plate, present in a well attractive manner.
6) Apply all the garnish according & serve hot with some fermented bread.
Nutrition Info:
Calories: 1493 Kcal
Carbohydrates: 118.3 gm
Protein: 66.2 gm
Fat: 83.9 gm
Other: Vitamin B12- 13.8mcg
