Nihari Gosht With Peshwari Naan

Nihari Gosht

Servings - 2 - 3

INGREDIENTS

Mutton - 500 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Oil - 30 milliliters
Onions - 100 grams
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Green cardamom - 4 pods
Black peppercorns - 1/4 teaspoon
Cloves - 3 pods
Black cardamom - 1 pod
Mace - 1/2 teaspoon
Cinnamon stick - 1
Dry red chili - 2
Caraway seeds - 1 teaspoon
Bay leaf - 1
Dry ginger powder - 1/2 teaspoon
Nutmeg powder - 1/4 teaspoon
Ghee - 35 milliliters
Ginger paste - 1 teaspoon
Garlic - 2 teaspoons
Red chili - 1/4 teaspoon
Salt - 1/2 teaspoon
Coriander powder - 1 teaspoon
Beaten yogurt - 100 grams
Hot water - 500 milliliters
Garam masala - 1/2 teaspoon
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Kewra water - 1 teaspoon
Coriander - 1 tablespoon
Coriander - for garnishing
Ginger - for garnishing

PREPARATION
1. In a mixing bowl, add 500 grams mutton, 1/4 teaspoon turmeric, 1 teaspoon salt, 1 tablespoon ginger garlic paste and mix it well.
2. Marinate for 30 minutes.
3. Heat 30 milliliters oil in a pan, add 100 grams onions and fry till translucent or until it turns dark brown in color.
4. Remove it from heat and transfer this into a blender.
5. Blend it into a paste and keep aside.
6. Take a pan, add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 4 pods green cardamom, 1/4 teaspoon black peppercorns, 3 pods cloves, 1 pod black cardamom, 1/2 teaspoon mace, 1 cinnamon stick, 2 dry red chili, 1 teaspoon caraway seeds, 1 bay leaf and dry roast for 3 - 5 minutes on medium heat.
7. Remove it from heat and transfer this in a blender, add 1/2 teaspoon dry ginger powder, 1/4 teaspoon nutmeg powder and blend it well.
8. Heat 35 milliliters ghee in a skillet, add 1 teaspoon ginger paste, 2 teaspoons garlic and stir for 2 - 3 minutes.
9. Then, add the marinated mutton in it and mix it well.
10. Cover it with lid and cook for about 8 - 10 minutes.
11. Open the lid and give it a nice stir.
12. Add 1 teaspoon red chili, 1/2 teaspoon salt, 1 teaspoon coriander powder, prepared blended masala and mix it well.
13. Add 100 grams yogurt and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Now, add 500 milliliters hot water and mix it well.
16. Cover it with lid and cook for about 40 - 45 minutes on medium heat.
17. Open the lid and give it a nice stir.
18. Add the blended onion paste, 1/2 teaspoon garam masala and mix it well.
19. Add 1 tablespoon ginger, 1 tablespoon green chili and mix it again.
20. Cook for 3 - 5 minutes on medium heat.
21. Add 1 teaspoon kewra water and mix it well.
22. Add 1 tablespoon coriander and mix it again.
23. Cook for another 3 - 5 minutes on medium heat.
24. Remove it from heat.
25. Garnish with coriander and ginger.
26. Serve with prepared peshwari naan.

Peshwari Naan

Servings - 3 - 4

INGREDIENTS
Dry yeast - 1 1/2 teaspoons
Sugar - 1 teaspoon
Warm water - 50 milliliters
All purpose flour - 300 grams
Salt - 1/2 teaspoon
Yogurt - 2 tablespoons
Oil - 1 tablespoon
Warm water - 100 milliliters
Oil - 1 teaspoon
Desiccated coconut - 50 grams
Raisins - 100 grams
Almonds - 50 grams
Ghee - for brushing
White sesame seeds - to taste
Ghee - for brushing

PREPARATION
1. In a mixing bowl, add 1 1/2 teaspoons dry yeast, 1 teaspoon sugar, 50 milliliters warm water and mix it well.
2. Rest the mixture for 10 minutes.
3. Add 300 grams all purpose flour, 1/2 teaspoon salt, 2 tablespoons yogurt, 1 tablespoon oil and mix it well.
4. Add 100 milliliters warm water and knead it into a dough.
5. Add 1 teaspoon oil and tuck the dough well.
6. Rest the dough for 2 hours.
7. In a blender, add 50 grams desiccated coconut, 100 grams raisins, 50 grams almonds and blend it well.
8. Take the dough and dust it with all purpose flour.
9. Tuck the dough well and roll it into cylindrical shape.
10. Divide the dough into 4 equal portions.
11. Take the dough and roll it into a ball.
12. Cover it with cloth and rest the dough for 15 - 20 minutes.
13. Take the dough ball and dust it with all purpose flour.
14. Flatten it with the help of a rolling pin.
15. Add the blended mixture on it and roll it into a ball.
16. Flatten it with the help of a rolling pin.
17. Brush it with ghee.
18. Place it on a hot tawa and cook on moderate heat for 3 - 5 minutes.
19. Flip it gently and brush it with ghee.
20. Cook on moderate heat for 3 - 5 minutes.
21. Flip it again and brush the other side too.
22. Cook until it turns golden brown in color from both sides.
23. Remove it from heat and place it on a board.
24. Brush it with ghee.
25. Serve with prepared nihari gosht.