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How to make Nalli Nihari -

Mutton pieces browned on high heat and the pressure cooked with a bunch of flavourful spices.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Lamb leg pieces , Ghee (घी)

For more recipes related to Nalli Nihari checkout Nalli Nihari, Nalli Gosht. You can also find more Main Course Mutton recipes like Mutton Ghee Roast Bhindi Gosht Masaledar Mutton Fried Karela Keema

Nalli Nihari Recipe Card

Name: Nalli Nihari
Prep time: 1 h 30 min
Cook time: 40 min
Yield: Moderate
Cuisine: Andhra,Bengali,Bihari,Gujarati,Hyderabadi,Jain,Karnataka,Kashmiri,Kerala,Maharashtrian,Malaysian,Marwari,Moghlai,Orissa,Parsi,Punjabi,Rajasthani,Satvic,Sindhi,South Indian,Uttar Pradesh
Ingredients: Lamb leg pieces,500 gramsGhee,2 tablespoonsNihari masala,2 1/2 tablespoonsDeep fried onions ,1 cupSalt, to tasteWhole wheat flour (atta) ,2 tablespoonsGinger,cut into thin strips ,1 inch

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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

Ingredients for Nalli Nihari Recipe

Lamb leg pieces 500 grams
Ghee 2 tablespoons
Nihari masala 2 1/2 tablespoons
Deep fried onions 1 cup
Salt to taste
Whole wheat flour (atta) 2 tablespoons
Ginger,cut into thin strips 1 inch

Method

Step 1

Heat ghee in a deep pan, add mutton pieces and sauté on high heat till well browned. Add nihari masala and continue to sauté for two minutes.

Step 2

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

Step 3

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.

Step 4

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

Nutrition Info

Calories : 1331 Kcal

Carbohydrates : 40.9 gm

Protein : 79.1 gm

Fat : 94.4 gm

Other : Vitamin B12- 10.4mcg

Chef's Tip

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.

Best Cooked In

Wonderchef Elite Casserole with Lid 20cm

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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.