If you are a fan of mutton, especially so of marrow, then a nalli nihari is a must have. Lamb leg pieces cooked along with browned onions and plenty of masala. Preparing and storing this delicious nihari masala makes this recipe much quicker to prepare.
Prep Time : 1-1.30 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
To make Nihari Masala, dry roast four tablespoons cumin seeds, four tablespoons fennel seeds, twelve to fifteen dry red chillies, two tablespoons cloves, five green cardamoms, three black cardamoms, twenty five to thirty black peppercorns, four to five tablespoons poppy seeds, two bay leaves, one blade mace, two tablespoons dry ginger powder, half tablespoon nutmeg powder and four to five one-inch cinnamon sticks till fragrant.
Add four to five tablespoons roasted chana dal powder. Remove from heat and set aside to cool. Grind to a fine powder.
Sieve the mixture and store in the refrigerator in an airtight jar.