How to make Nalli Nihari -

Lamb marrow bones cooked with spicy nihari masala

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Lamb Leg Pieces, Nihari Masala (निहारी मसाला)

Cuisine : Indian

Course : Main Course Mutton

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For more recipes related to Nalli Nihari checkout Nalli Nihari, Nalli Gosht. You can also find more Main Course Mutton recipes like Mutton Mushroom Meatballs in Cherry Sauce-SK Khazana Rosemary And Pistachio Lamb Steak With Onion And M Kaala Mutton

Nalli Nihari

Nalli Nihari Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Nalli Nihari Recipe

  • Lamb Leg Pieces 750 grams

  • Nihari Masala 2 tablespoons

  • Onions sliced 2 medium

  • Fried onions 2 tablespoons

  • Salt to taste

  • Lamb stock 2 cup

  • Whole wheat flour (atta) 2 tablespoons

  • Lemon juice 1 teaspoon

  • Ginger cut into thin strips 1/2 inch piece

  • Fresh coriander leaves chopped 2 tablespoons

  • Nihari masala

  • Cumin seeds 1 1/2 tablespoons

  • Green cardamoms 7

  • Black cardamoms 2

  • Cloves 8-10

  • Mace 3 blades

  • Black peppercorns 12-14

  • Dried red chillies 6

  • Cinnamon 2 inch stick

  • Poppy seeds (khuskhus/posto) 1 1/2 teaspoons

  • Nutmeg grated 1 teaspoon

  • Dry ginger powder (soonth) 1 teaspoon

  • Bay leaf 1

  • Roasted chana dal powder 1 tablespoon

Method

Step 1

To make the nihari masala, dry roast cumin seeds, green and black cardamom, cloves, mace, fennel seeds, black peppercorns, red chillies, cinnamon, poppy seeds, nutmeg, ginger powder and bay leaf in a non-stick pan.

Step 2

Grind the roasted spices along with roasted chana dal powder. Heat the ghee in a deep non-stick pan. Add the onions and sauté till well browned. Add the lamb and two tablespoons nihari masala and sauté for eight minutes. Add six cups of water, fried onions and salt. Cook for forty five minutes or till the lamb is soft. Add the nalli stock and the remaining nihari masala and mix well.

Step 3

Combine whole wheat flour with six tablespoons of water in a small bowl, ensuring that there are no lumps. Add this to the lamb and continue to simmer till the gravy thickens. Sprinkle the lemon juice, garnish with the ginger strips and coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

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.