Nihari is the star of Mughlai cuisine after biryani. Nihari dates back to the Nawabi days and is cooked overnight. Nalli Nihari is a special version of the dish with the shank and bone marrow being its main ingredient.

This lamb preparation is a melt in the mouth lamb stew cooked in an explosion of spices. It is hot and spicy and hits the spot right away. Succulent pieces of meat drenched in an aromatic spice rich gravy – a delicacy waiting to be experienced, enjoyed and loved.

Nalli-Nihari

Ingredients for Nalli Nihari

  • Lamb Leg Pieces 500 grams
  • 2 tbsps. Nilon’s Cumin powder
  • 2 tbsps. fennel seeds
  • 2 tbsps. Nilon’s chilli powder
  • 6-8 cloves
  • 3-4 green cardamoms
  • 3-4 black cardamoms
  • 2 tbsps. Nilon’s Black Pepper Powder
  • 2 bay leaves,
  • 1 mace
  • 2 tbsps. Nilon’s Super Garam Masala
  • Deep fried onions 1 cup
  • Salt to taste
  • 2 tbsps. Lemon juice
  • Whole wheat flour 2 tablespoons
  • Ginger, cut into thin strips 1-inch piece

Method

Marinate the mutton pieces with Nilon’s Black Pepper Powder, Nilon’s Chili Powder, and Nilon’s Cumin Powder lemon juice and salt to taste.

Heat ghee in a deep pan, add the bay leaves, black cardamom, fennel seeds, mace and green cardamom. Add the marinated mutton pieces and sauté on high heat till well browned.

Add half the fried onions and mix. Add two cups of water and bring it to a boil. Cover and cook till the mutton is completely cooked.

Add the Nilon’s Super Garam Masala.

Mix whole wheat flour in half a cup of water well so that there are no lumps. Add the remaining fried onions to the mutton mixture. Add the wheat flour mixture and mix well.

Cook till the gravy thickens. Add ginger strips and cook till the mutton begins to leave the bones.
Serve hot.