As we move further with time, cuisine changes with every decade, where some recipes are modified, and some get lost with time. Also, recipes that actually are an amalgamation of various cuisines are attracting foodies. There are lots of mouth-watering local dishes that haven’t been a part of our diet for a long time.

There are several recipes that have slipped from our kitchen. With time, we are drawn more towards calorie-based diets and ready-to-eat meals.

The Chefs in Fairmont Jaipur have an emotional attachment with their kitchen, and owing to which we embark on our food journeys to local restaurants to small shop vendors, family houses in interior parts of the state to find such jewels and recreate them with modern twists.

Below are such few recipes from the states of Punjab and Rajasthan which are not commonly found in a regular restaurant set up, also not very popular among common households also.

Nagori Maas – A tradition in the Nagori winters

lamb Shank 1 Kg
Mustard oil 100 ml
refined oil 100 ml
onion sliced 500 gms
Ginger garlic paste 50 gms
Kasoori Methi 50 gms
Turmeric 10 gms
Red Chili powder 25 gms
Mathania Red chili whole 8 no
salt 50 gms
Garam Masala whole 10 gms
Ghee 50 ml
lamb Shank 1 Kg
Mustard oil 100 ml
refined oil 100 ml
onion sliced 500 gms
Ginger garlic paste 50 gms
Kasoori Methi 50 gms
Turmeric 10 gms
Red Chili powder 25 gms
Mathania Red chili whole 8 no
salt 50 gms
Garam Masala whole 10 gms
Ghee 50 ml

NOTE- Nagour district in Rajasthan is known for its Methi (Fresh Fenugreek) production. Methi leaves grown in this region has a very distinctive flavor and leaves are also quite bigger than usual Methi leaves grown across India.

1. In a heavy-bottomed handi heat mustard oil till it starts smoking and then remove the handi from heat and keep it by side, till the oil cools down(this process will remove the bitterness of mustard oil).

2. Now put the handi back on the stove and add refined oil, to this add whole garam masala, sliced onion, and fry till light golden brown.

3. now add ginger and garlic paste and cook for 2-4min.

4. now add lamb shank pieces cut in to 30-40gms each and add salt as per taste and keep stirring for 15-20min.

5. To this add 1lte of water (the water should cover the lamb pieces.)

6. cover the handi with the lid and let it simmer on slow flame for about 45min-1hr (the lamb should be 80%cooked)

7. Now add Red Chilli powder and turmeric powder.

8. Cook till the meat is tender.

9. In a separate pan, heat ghee adds Soaked methi and whole red chilies, and cook till the bitterness of methi is gone.

10. Add this methi and chili chilies to the cooked lamb.

11. Just before serving take burning charcoal in a bowl adds a spoonful of cloves powder and a spoon of ghee. Put the bowl inside the handi and cover for 1 min.

12. This process is called dhungar or smoking, remove the Katori and discard the coal. Serve hot with steamed rice.