Gobble | Nalli Nihaari | नल्ली निहारी | Non-veg Recipes



Nalli Nihari
For cooking the nalli:
¼ cup oil
Lamb Leg Pieces – 1kg
2 tbsp Mother’s Choice Ginger Garlic Paste
Salt to taste
6 cups of water
For Nihari Masala Powder
2 Cumin seeds – 2 Tsp
Fennel seeds – 1 Tsp
1-2 Bayleaf
1 tsp black Peppercorn Cinnamon
½ tsp Nutmeg powder
1-2 Star Anise
1 small Mace
10-12 Clove
2 Black Cardamom
4-6 Green Cardamom
1 small cinnamon stick
1 ½ tbsp Roasted Chana Dal
1 tsp Poppy seeds
5-6 Kashmiri Red Chili
1 tsp Dry Ginger powder
For the gravy
4 tbsp Mother’s Choice Cow Ghee
½ cup sliced onions
2 slit green chilli
3 tbsp nihari masala
1 tsp chilli powder
½ tsp turmeric powder
1 cup fried onions
4 cups reserved lamb stock
Salt to taste
2 tsp wheat flour slurry
2 tsp yogurt
For garnish
Chopped coriander
2 tbsp ginger juliennes
Method:
1. Heat oil in a pressure cooker & fry the lamb shanks/ nalli with 2 tbsp Mother’s Choice Ginger Garlic Paste.
2. Next add water & salt & cook till 9-10 whistles.
3. Once done remove from neat & strain out the lamb pieces reserving the lamb stock.
4. Now to make the nihari masala powder, take all the ingredients in a pan & dry roast for 5 mins
5. Grind to a powder & keep aside.
6. Now to make the gravy, heat the Mother’s Choice Cow Ghee in a kadai & sauté sliced onions & chillies, then add the cooked lamb pieces & sauté for 2-3 mins
7. Now add the nihari masala powder, chilli powder & turmeric powder.
8. Cook for few mins then add the fried onions & sauté for 2-3 mins.
9. Next add the lamb stock, season as required & cook for 30 mins till the gravy reduces.
10.Now add the wheat flour slurry, yogurt & mix well.
11. Finish with some coriander & ginger julliennes, simmer for 5 mins & serve.
12.Garnish with some fried onions & coriander leaves.

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