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Recipes

Lamb Nalli

Lamb Nalli

Every now and then our guests, intrigued by a certain dish call the chef to ask how the dish is made or what’s in it or ask a recipe. So we thought it would be good idea to do recipes for our customers.

This is the first recipe card we are doing and we’ll be doing a different one every month. The recipes would be slightly modified from the one we use in the kitchen here to make it easier to cook at home without compromising on the taste. We would love to know if you try one of these recipes at home, how did the dish turns out or any general comments you have. Please write to our chef Deepinder Sondhi at info@roz-ana.com.

This month we’ve chosen Lamb Nalli. This dish is similar to the way mutton is cook at home in North India, very simple and very tasty.


Ingredients Quantity
Lamb Shanks clean and trimmed (outer fat removed) 4 No
Sunflower or any vegetable Oil 100 ml
Chopped Red onion 4-5 No
Tomato puree 100 gms
Yoghurt 50 gms
Whole Garam Masala (Small & Large Cardamom, Cloves, Cinnamon) 2 No. each
Kashmiri Chilli Powder (Or Red Chilli Powder) 2 t sp
Turmeric Powder ½ t sp
Garam Masala Powder ½ t sp
Small Cardamom Powder 1/2 t sp
Coriander Powder 1 t sp
Cumin powder 1 t sp
Ginger Garlic Paste 5 t sp
Salt To taste
Red Chilly Juliennes and Cress or Chopped Mint To Garnish

Method

  1. Take a thick bottom pan with lid. 
  2. Heat 100ml oil in the pan, put chopped onion, ginger garlic paste and lamb shanks.
  3. Stir and cook on high flame until the onions start boiling, then cover and cook on low heat for an hour and half. Remember to stir occasionally making sure the meat doesn’t get stuck to bottom of the pan. Add little water if it sticks to the pan.
  4. Now add all the ground spices, tomato puree and increase the flame.
  5. Add whisked yoghurt and salt when sauce comes to boil.
  6. Bring the sauce to boil again and cook for another 15 minutes on slow fire till the meat is tender.
  7. Garnish with chopped mint and serve with Paratha, Naan or Basmati Rice.
Pork Belly Vinha d’alhos

Pork Belly Vinha d’alhos

Here’s the second recipe cardand it’s a variation of one of the most popular Goan dishes ‘Vindaloo’- The Pork Belly Vinha d’alhos.

Please don’t be afraid to try this at home as it is not going to blow your head off.  It is a bit spicy, but it is up to you just how spicy by using as much or as little chillies as you want. The term Vindaloo derives from the Portuguese dish "Carne de Vinha d' Alhos", a dish of meat, usually pork, with wine and garlic. Traditional vindaloos do not include potatoes, the discrepancy arising because the word "aloo" means "potato" in Hindi.

This dish tastes best if rested overnight in the refrigerator, re heated and eaten with steamed Basmati rice the next day.

If you have any comments or would like more information please write to our chef Deepinder Sondhi at deepinder@roz-ana.com.

 

Ingredients

Quantity

Short Belly of Pork (Boneless)

1 Kilo

Sunflower or any vegetable Oil

100 ml

Chopped Red onion

4-5 No

Coriander Chopped for Garnish

5 sprigs

For Paste - sauce

 

Cinnamon

1” stick

Clove

3 no

Kashmiri Chilli Powder (Or Red Chilli Powder)

3 t sp

Turmeric Powder

½ t sp

Garam Masala Powder

½ t sp

Garlic Chopped

4 t sp

Coriander Powder

1 t sp

Cumin powder

1 t sp

White Vinegar

50 ml

Ginger  Chopped

2 t sp

Salt

To taste

Sugar

1 t sp
 

Method:

  1. Burn the hair on the pork belly skin, wash and dry with a kitchen cloth. Cut the belly into 4 equal size pieces.
  2. Grind ingredients number 5 to 16 into a smooth paste and rub it on the pork belly.
  3. Take a large oven proof pan/ casserole pan/ le Creuset pan with lid. 
  4. Heat 100ml oil in the pan and sauté chopped onion until they start to colour.
  5. Add the pork belly with the paste and cook for 5 minutes on high flame.
  6. Reduce heat and cover the pan with a tight fitting lid once it starts to boil.
  7. Put the oven on and set temperature at 230C.
  8. Cook for 10 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan, check seasoning and tanginess of the vinegar, add a bit more if required.
  9. Add 150 ml water and bring the sauce to boil again. Cover with lid and put in the pre heated oven for 3 hours.
  10. Once cooked let it cool down. It can be stored in the refrigerator for up to a week. It tastes best if it is cooled down and rested for a day. Please make sure you add some water and re heat in a covered pan for 15 to 20 minutes making sure pork is hot. Enjoy it with some steamed Basmati rice, a chilled glass of beer or a glass of Rioja.