Mutton pieces browned on high heat and the pressure cooked with a bunch of flavourful spices.
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.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.