Chef Rana Dominic Gomes Shares 2 Recipes For Iftar

It was one of those busy days in the kitchen. The attempt was to prepare something decadent with an oozing oomph of celebration. After all, it was for hosting an Iftar party for my close friends. I was sure about featuring mutton, but how and which recipe to follow seemed like an overwhelming task. Does it resonate with you? If yes, you are in the right spot. Rana Dominic Gomes, Area Chef South, Royal Orchid Hotels Ltd, has shared two iconic mutton recipes to make life easier for people like you and me. These are drool-worthy and can steal any show.

Introducing what he has in his kitty, Chef Rana says, "People have been snacking on Murtabak during Iftar, in the month of Ramadan. It is a popular snack from Southeast Asian countries and very easy to prepare." And his second recipe is most of our favourites, Nalli Nihari. Also called a Nihari is a seasoned stew made with braised shank meat and bone marrow. Besides beef, lamb, and mutton, chicken is also primarily used.

Murtabak for Ramadan is very popular in countries like Indonesia, Malaysia, Singapore, Brunei, and Southern Thailand, with traces in Arabian countries. The flaky outer coatings envelop a succulent minced meat seasoned with flavours. Those who have ever gone on a food trail of Kolkata might have sampled a similar dish called Mughlai Parotta.

Crispy murtabak, Image By: Royal Orchid Hotels 

Ingredients

• Plain white flour 600 gm
• Salt 1 tsp 
• Ghee 1 tbsp
• Lukewarm water 250 ml 
• Oil 100 ml

Murtabak filling: 

• Minced meat 500 gms 
• Ghee 2 tbsps. 
• Onion sliced 75 gm
• Garlic – crushed 2 cloves 
• Ginger – grated 1/2 tsp
• Turmeric powder 1 tsp 
• Garam masala 1 tsp 
• Salt 1 1/2 tsps
• Coriander leaves 2 tbsps
• Red chilli - 1 no 
• Beaten 2 eggs 
• Onion - finely 1no 
• Salt and pepper

Method:

• Transfer the flour and salt to a large bowl and blend in the ghee and mix all the ingredients thoroughly
• Add the water, mix all the ingredients and start kneading to make a soft dough. If required, continue for another 10 minutes or more.  
• Divide the dough into equal size balls.
• Pour oil into a small bowl, transfer the dough balls, and let them sit for 60 minutes.
• Now to prepare the filling, heat ghee in a pan 
• Add the onion slices and fry till they turn soft
• Blend in the ginger and garlic and fry until the onion turns golden
• Season it with chilli powder and turmeric powder and stir for 10-15 seconds 
• Introduce the meat and keep frying, stirring constantly, until it is well-cooked. 
• In a separate bowl, whisk together the eggs with some salt and pepper.
• Spread a little oil from the bowl on a smooth surface and flatten one of the dough balls with a rolling pin. Use your fingers to push and roll out the dough until it's nearly as thin as strudel pastry.
• Heat the non-stick pan and grease it lightly with ghee. Drape the stuffed roti over a rolling pin and transfer it onto the griddle. 
• Quickly fry the roti in the centre by spooning on some beaten egg and spreading it with the back of the spoon.
• Just before folding, sprinkle on some meat and lay some onion slices on top. Enclose the filling by folding the roti over like an envelope. Flip the pancake and brush the griddle with extra ghee or oil to cook the opposite side.
• Cook till both sides are brown and crispy.

Serve hot either on its own or with a bowl of Thai red curry gravy or tomato ketchup.

Nalli Nihari 

Nalli nihari is an incredibly delicious dish. It is a slow-cooked stew made with tender meat and a blend of aromatic spices. The meat gets so supple that it falls off the bone, and the rich, flavorful gravy is perfect for soaking up with naan bread. It is a must-try dish for anyone who loves bold and savoury flavours.

Delish nalli nihari, Image By: Royal Orchid Hotels 

Nalli Nihari Recipe

Ingredients

• Lamb Shank 600 gm 3 no Approx
•  Onion 350 gm 
• Oil 50 ml 
• Ginger Paste 10 gm 
• Garlic paste 10 gm 
• Kashmiri chilli powder 5 gm 
• Turmeric pow 5 gm
•  Salt to taste 
• Mutton stock 500 ml 
• Ghee 25 gm 
• Black Pepper 5 gm 
• Coriander Seeds 5 gm
• Cumin Seeds 2 gm 
• Somph 2 gm 
• Cinnamon stick 10 gm 
• Black cardamom 2 no 
• Green cardamom 5 no 
• Cloves 6-7 no 
• Bay leaf 2 small 
• Coriander leaves, shredded ginger and chilli for garnish

Method

• In a pan, heat the oil on medium heat until hot and add cardamom, cumin, cloves and bay leaf to spice up the oil.
  
•  Add the ginger paste and garlic paste, then sauté for a few minutes on medium heat.
• Add the lamb shank and cook until the colour changes
• While the lamb leg is cooking, grind the remaining spices fennel seeds, cumin seeds, coriander seeds, black peppercorns, cinnamon, black cardamom pods, green cardamom pods, cloves and bay leaves until a fine powder is formed
• Add the Nihari masala powder, chilli powder, turmeric powder, and salt, then cook the spices for 5 minutes
• Add the Mutton stock and cook for a further 2 hours on low heat until the meat is tender
• In another pan, heat up the oil on medium heat until hot
• Add the sliced onions and fry the sliced onions until browned and caramelised
• Add the browned onions to the lamb along with the chopped coriander, julienned ginger, and finely diced chillies.

Serve it with naan or choice of pulao.