Nalli Nihari Recipe

Nalli Nihari is an authentic flour based stew. Though the origin of this dish is still under dispute, some say it was born in Mughal kitchens of Awadh, Lucknow while the other link it to Old Delhi lately in the 18th century.

Course Main Dish  Prep Time 15 minutes  Cook Time 2-3 hours  Servings  person INGREDIENTS 1.5 cup oil/clarified butter 1 Kg Lamb shank 2 medium sliced onion 2 tbsp Ginger Garlic Paste 3 tbsp Whole Wheat flour 50 gm Nihari masala For Garnishing Ginger, Green chillies and lemon slices for garnishing. Nalli Nihari Masala 1 inch Cinnamon stick 4 Black Cardamom 1/3 Nutmeg 2 Mace 45 Cloves 7-8 Bay Leaves 3/4 Tsp Black Peppercons 1 Tsp Cumin Seeds 1 Tsp Pomegranate Seeds 1.25 Tsp Fennel Seeds 1 Tsp Ginger Powder 1 Tsp Red chilli powder 2 Tsp Coriander Powder 1/2 Tsp Paprika Powder

INSTRUCTIONS

1. Take a big heavy bottom vessel, preferably pressure cooker If you want to cook in a less time. Pour vegetable oil/clarified butter. Drop the sliced onions when oil is hot, saute until brown in colour.
2. Take a big heavy bottom vessel, preferably pressure cooker If you want to cook in a less time. Pour vegetable oil/clarified butter. Drop the sliced onions when oil is hot, saute until brown in colour.

   
3. Add lamb pieces and fry for at least 10 mins, add ginger garlic paste and cook for another 5 mins.

   
4. Now add Nihari masala and other mentioned spices and let it cook for about 10 more minutes. Add salt as per taste.
5. Add 6 cups of water and let it simmer on lowest flame for at least 50 mins. Lower the flame-larger the cooking times comes out to be best.
6. After 50 mins, check and give it a nice stir, now add some water to the whole wheat flour in a separate vessel and form a lump-free slurry. Before adding the slurry, remove excess oil(rogan) which must have come up using a big spoon or spatula.Keep it aside.Add slurry to the gravy and let it cook for another 15 mins,
7. Mix well and check for the consistency if it's too thick, then add 1/cup water and cook for another 5 minutes.
8. Also, check the meat, it should come off the bones and submerged in the gravy. Means the meat becomes the gravy(curry) here. Meat is supposed to be mushy and the whole thing is eatable using a spoon, even.
9. Serve with naan bread or flatbread.
10. Garnish with ginger Julienne and fresh coriander( a lot of it).
11. Serve along with sliced onions and sliced lemons.