NAAN QALIA: A SPECIAL RECIPE By: CHEF PAN SINGH.
INGREDIENTS:
Mutton shanks……………………………..150gms
Mutton boneless…………………………..40gms
Salt………………………………………………to taste
Mustard oil……………………………………40ml
Onion sliced………………………………….60gms
Black pepper…………………………………1gm
Garlic paste…………………………………..30gm
Cumin seeds…………………………………2gm
Hung curd…………………………………….10gm
Brown onion………………………………….50gm
Garlic Cloves…………………………………1
Coriander powder………………………….5gms
Deggi mirchi powder………………………3gms
Chironji paste………………………………..8gms
Mutton stock………………………………..100ml.
NAAN QALIA
METHOD:
Heat musted oil in a Lagan.
Add all whole spices and let them crackle.
Add onion slices and slightly brown them.
Add boneless lamb, salt and cook with minced onion.
Now add garlic paste, mix well and add chironji paste, dry coconut paste, brown onion paste, hung curd, turmeric powder, yellow mirch powder and coriander powder, mix well and cook for few minutes.
Lastly, add lamb stock, mix well with other ingredients.
Cover and cook lamb until it is soft and leaves oil.
Serve hot with any bread or rice.
+91-9807 224 255.
A recipe and picture courtesy by:
CHEF PAN SINGH.
—REFT Today Correspondent.
