Add the whole spices and fry for about 30 seconds

Add the lamb stock, let it boil again, cover and simmer, stirring in between, until lamb is tender. Cover with a lid and simmer for 15 minutes on low heat. Make a paste of the ginger, garlic and green chillies and add to the onions. Add the milk mixture and boil. Add the gravy and mix well. Heat the remaining half in a pan, add the dry fruits and fry till golden brown. Boil for a few minutes, remove from heat and strain through a soup strainer. Add the beaten yoghurt and simmer for some time.(Recipe courtesy chef Alok Verma, The Imperial). Add the whole spices and fry for about 30 seconds. Add the lamb chunks and shanks, and shallow fry till the masalas are cooked.5 kg Moong dal, thoroughly washed, 150 gmChana dal, thoroughly washed, 50 gmBroken wheat, 100 gmDesi ghee, 500 mlCloves, 10Bay leaves, 4Saffron, 1 gmGreen chilli paste, 30 gm Turmeric powder, 10 gmGreen cardamom, 10 gmGarlic paste, 50 gmGinger, grated, 30 gmOnions, sliced and fried, 150 gmLamb stock, 3-4 litresSalt to taste MethodWash and soak all the dals and broken wheat together for 2 hours. Add the lamb, cardamom, cloves, cinnamon and bay leaves, stirring until the water has evaporated. Then add coriander powder, red chilli powder, turmeric and salt. Fry for a few minutes. Serve hot with roti or naan. Cook until the lamb is half done and then add the onions.

Once it comes to a boil, add the soaked rice and cook till the rice is about 80 % cooked.Heat the remaining ghee in a separate handi, add refined flour and gram flour, and cook until light brown.Drain the water from the dals and add them to the lamb along with the lamb stock. Mix the milk, saffron, rose water and sugar in a bowl. Take a heavy-bottomed handi, add ghee and temper it with the whole spices. Mash it with the dals till you get a thick enough consistency. Garnish with khoya and serve hot. Add the rice and cook on low heat for 10-12 minutes while covered. Pour kewra water in and mix well. Remove the meat from the gravy and keep aside. Strain the water from the rice and mix in half the desi ghee. Add the bay leaves, turmeric powder, coriander powder and red chilli powder and cook. Add salt and cook till the lamb is tender. (Recipe courtesy chef Neeraj Tyagi, Shangri-La’s-Eros Hotel)Shahi Lucknowi SeviyaanIngredientsFull cream milk, 500 ml Almonds, chopped, 50 gmCashew nuts, chopped, 50 gmRoasted vermicelli, 60 gmCondensed milk, 1 tbsp Sugar, 1 tbsp Kesar-pista milkshake mix, 3 tbspKewra water, 1/2 tspPistachio nuts, chopped, 1 tbsp MethodHeat a saucepan and add milk, almonds, cashew nuts and vermicelli. Add the cooked meat to this gravy, along with garam masala, elaichi powder and kewra. Serve hot with naan or roti. (Recipe courtesy Dr. Add the sliced onions and sauté over medium heat until golden brown.HaleemIngredientsLamb, boneless,1. Add the lamb along with all the powdered spices and green chilli paste. Cook for 5 minutes until the milkshake mix is dissolved completely and you get a thick enough consistency.

Then add the yoghurt, let it boil, reduce the heat to low and cook for another 10 minutes. Garnish with pistachio nuts and serve warm.(Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & Spa)Dal GoshtIngredientsArhar dal, 100 gm Lamb shanks, 100 gm Lamb chunks, 75 gm Onions, thinly sliced, 150 gmBay leaves, 2Ginger, 30 gm Garlic, 40 gm Green chillies, 5 Mint, 30 gm Lamb stock, 1 litre Red chilli powder, 20 gm Turmeric powder, 20 gmCoriander powder, 30 gmYoghurt, beaten, 25 gmRefined oil, as required MethodShallow fry the onions in refined oil over medium heat in a deep pan. Cook for 5 minutes or till milk begins to boil.Heat 10-15 cups of water in a pan. Add the ginger and garlic pastes and stir. Add condensed milk, sugar and milkshake mix. Cook till both the lamb and the dal are cooked well. Garnish with fresh coriander and serve with kulchas. When they start crackling, add the grated ginger and garlic paste, sautéing till brown. Oetker Creative Kitchen)Shaan-e-NihariIngredientsLamb, 1 kgGhee, 175 gmOnions, thinly sliced, 250 gmGreen cardamom, 5Cloves, 5Cinnamon, 1 stickBay leaves, 2Coriander powder, 5 gmRed chilli powder, 10 gmTurmeric powder, 3 gmLamb stock, 1 litreGinger paste, 50 gmGarlic paste, 50 gmYoghurt, 150 gmRefined flour, 10 gmGram flour, 10 gmGaram masala, 5 gmElaichi powder, 3 gmKewra, 2-3 dropsFresh coriander, chopped, 50 gmSalt to tasteMethodHeat 150 gm of the ghee in a handi. Then https://www.ferrotitanium.net/ add the dal after washing it thoroughly.(Recipe courtesy chef Nishant Choubey, Dusit Devarana)Pashtooni Zarda PulaoIngredientsRice, 750 gmDesi ghee, 200 gmGreen cardamom, 6Black cardamom, 6Cinnamon, 2 sticksBay leaves, 2Khoya, 150 gmCloves, 4Fennel seeds, 5 gmSugar, 200 gmPistachio, 25 gmAlmond, 25 gmCashew nuts, 50 gmRaisins, 50 gmSaffron, 1 gmMilk, 2 tbspRose water, 1/2 tspMethodSoak the rice in water for an hour and drain. Stir well