Quick & Easy Recipe Of Nalli Roghan Josh By Chef Mahesh Bhati

“Men Look Hot When They Cook”

Signature dish by the Master Chef

To proof this saying RAHAGIRI-FOOD presenting you a series on the signature dishes by the famous chefs of India. We will feature the master chefs from the five-star resorts & hotels in the Lifestyle section on our website-www.rahagiri.com
In this series, you will find the authentic & finest recipes which are close to chef’s heart. Here the chefs will share the secret of their mouthwatering preparations.

Nalli Roghan Josh

INGREDIENTS

S NO. INGREDIENTS QUANTITY
1. LAMB SHANK 500 GMS
2. SLICED ONION 200 GMS
3.  TOMATO PUREE COOKED 300 GMS
4. GINGER GARLIC PASTE 20 GMS
5. SALT 1 TBS
6. BLACK CARDAMOM 10 GMS
7. SMALL CARDAMOM 5 GMS
8. MACE 5 GMS
9. BLACK PEPPER 3 GMS
10. CLOVES 2 GMS
11. BAY LEAF 5 GMS
12. GARAM MASALA 10 GMS
13. DEGHI MIRCH 10 GMS
14. COPRIANDER POWDER 15 GMS
15. REFINED OIL 40 GMS
16. BONE STOCK OR WATER 100 ML

Lets Start…

Lets Start…

Ingredients

Whole Spices for Nalli Rogan josh

Step-1-Slicing onion

Step-2-Fry Onion slices

Step-3-Fry Onion slices till it gets golden brown

Step-4-Add Nallis

Step-5-Mix it well

Step-6-Add Powder Spices

Step-7-Add water, tomato puree and cook it till Lamb become tender

Step-8 Final Platting of Nalli Rogan Josh

METHOD:

  1. HEAT OIL IN A PAN, ADD WHOLE SPICES AND ALLOW THEM TO CRACKLE THEN ADD SLICED ONION COOK UNTIL BROWN THEN ADD GINGER GARLIC PASTE, LAMB SHANKS AND COOK.
  2. ADD SPICES AND COOK UPTO 75%, AND THEN ADD TOMATO PUREE AND WATER AND COOK UNTIL DESIRED CONSISTENCY IS ACHIEVED.
  3. FINALLY CHECK FOR SEASONING AND ADD A PINCH OF GARAM MASALA AT THE TIME OF PICK UP. GARNISH WITH CHOPPED CORRIANDER AND GINGER JULLIENE.

Chef Mahesh Bhati with Nalli Roghan Josh

By Master Chef Mahesh Bhati, Jaypee Greens Golf & Spa Resorts, Gr.Noida

About the chef:
CHEF MAHESH BHATI  
       
Sous Chef, Jaypee Greens Golf & Spa Resort

 

Chef Mahesh Bhati is currently working as Sous Chef with Jaypee Greens Golf & Spa resort, Greater Noida since 2003, i.e. for almost 15 years now with his expertise in Indian cuisine. Starting his career as a trainee in kitchen with Season’s Catering Services in 1989, Chef Bhati has been associated with various organizations like Kwality Restaurant, Connaught Place to KIC Food Products Ltd. to Indraprastha Medical Corporation. He also bagged the opportunity to work for various five star hotels in India and abroad alike which helped him hone his skills. He worked with Hotel Regency in Abu Dhabi as Chef De Partie in 1998 and moved to EMKE group Dubai as Sr. Chef De Partie till 2002 after which he joined Jaypee Greens Golf & Spa Resort.

 

Resource : http://rahagiri.com/quick-easy-recipe-nalli-roghan-josh-chef-mahesh-bhati/

 

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