CHEF'S CHOICE

Lamb shank/ Beef shank- 1 kg Ginger and garlic paste- 2 tbsp Mustard oil Onion- 3 Nihari masala- 2.5 tbsp Turmeric powder- 1/2 tsp Kashmiri red chilli powder - 1.5 tsp Rose water - 1 tbsp Kewda water- 1 tbsp Whole wheat flour- 2 tbsp Salt  * Make a stock with Nalli. And keep aside * Heat mustand oil in a kadai add slice onion. Cook till golden brown. * Then add ginger and garlic paste  and cook till oil fload on the surface then add turmeric  powder. Cook for 2mins. * Now add meat in a kadai. Cook little bit. * In a bowl mix nihari masala,  kashmiri red, salt, chilli powder and water then add it in a kadai. * Cook till spices coat the surface of meat. Now add enough stock with bones in a kadai and cook till meat becomes tendor. * check whether meat is cooked. * In a bowl mix whole wheat flour, water, tose water and kewda water and add it ina kadai. * When the first boil comes stich off the flame and add corriander leaves. *Now in a seperate pan heat musta...