Ramzan is the ninth month of the Islamic calendar when Muslims observe a month-long fast. During the fast, meals are eaten only before dawn and after sunset. The diet must be rich in nutrition and tasty for the individual to sustain himself during the fast. Executive Sous Chef Rahul Dhavale of The Westin Mumbai Garden City shares some delicious recipes.

The Lucknowi Nehari is a traditional mutton preparation usually had at dawn for breakfast and is a complete meal by itself. It can be served with kulcha or bread.

Lucknowi Nehari

Ingredients:
250ml Mustard oil or refined sunflower oil
500g Onions, sliced thinly
2000g Lamb shanks
200g Ginger garlic paste
100g Yoghurt, whisked
5g Nehari masala
5g Salt to taste
5no Cloves
2no Cinnamon
2no Bay leaves
5no Green cardamom
3no Black cardamom
500g Brown onion paste
5g Kashmiri chili powder
2000ml Mutton stock
200g Desi Ghee
20g Refined flour

Method:
1. Heat the oil in clean kadhai, fry the onions till golden in brown color, add lamb shanks, ginger garlic paste and brown onion paste and add to the lamb.
2. Add the dried spices to the cooking vessel. Sauté.
3. Add lamb stock in two-three batches. Cover and simmer on slow heat.
4. Once the lamb shanks are cooked, strain the sauce through a fine strainer or double-lined muslin cloth.
5. Melt ghee, place flour in a pan, make a well in the centre. Add ghee and whisk well to ensure no lumps remain. Add this mixture to the nehari sauce and return it to heat.
6. Keep stirring at regular intervals until the sauce thickens slightly. Add the shanks, heat through and adjust seasonings. 7. Serve hot with naan or kulcha breads.