Chandi Qaliya

Ingredients

• 500 g tender leg of lamb

• 5 tbsp butter

• 5 whole + 1/2 tsp powdered green cardamom

• 1/2 cup yogurt, whisked

• 1/4 cup cream

• pepper powder as per taste

• salt as per taste

• silver warq for decoration

For the masala paste

2 tbsp garlic, peeled

3.5 tbsp onion, chopped

5 green chillies, deseeded, slit

10 almonds, blanched, peeled

Method

Heat butter in a pot over low flame.

Add the whole cardamoms and stir for 30 seconds.

Mix the masala paste ingredients with 1.5 tbsp water and add to the pot.

Stir and mix well for 3 to 4 minutes.

Add the lamb, yogurt, salt and 1 to 2 cups of water.

Cover the pot with a lid and simmer until tender.

Increase flame to medium and add the cream.

Bring to a boil.

Add pepper powder and cardamom powder.

Stir well.

Remove and garnish with silver warq.

Serve hot.

Warqi Paratha

Ingredients

• 2 cups all-purpose flour

• 2 tsp sugar

• 1 tbsp ghee + extra ghee/butter

• salt to taste

• water to knead the dough

Method

For the dough

Take a mixing bowl and sieve the flour into it.

Add sugar, salt and 1 tbsp ghee and mix till it resembles crumbs.

Gradually add water and knead the dough ensuring it is soft. Dab the dough with ghee and cover. Keep aside for 10 minutes.

Knead the dough again till soft and smooth.

Grease and cover and set aside for another 10 minutes.

Knead the dough once again and divide it into four balls.

For warqi paratha

Take one ball of the dough.

Roll it into a thin roti. Using a brush, spread a layer of ghee and cut it into thin strips using a knife or pizza cutter.

Once done, take a palette knife, grease it and gently start rolling from the right side, going towards the left.

Gently roll with greased hands tucking the end inside.

Now grease the surface once again and spread the ball into a disc of about 6-7”.

Do not roll very hard as you might lose these layers.

Heat a griddle and place the paratha to cook on low flame.

Cook on one side, do not flip till the top of the paratha changes its colour and gets crisp.

Smear ghee over the paratha and flip.

Cook both sides with ghee till the paratha is cooked well and crisp.

Remove the paratha on a kitchen towel and gently crush it with both hands for the flakiest paratha with a hundred layers.

Embellish with a layer of silver warq e nuqra to dazzle your plates.