How to make Nalli Nihari Recipe - SK Khazana -

Bursting with flavour, nalli nihari is eaten after the morning prayers and is a very popular street food

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lamb leg pieces (nalli) (नल्ली ), Mustard oil (सरसों का तेल)

Cuisine : Indian

Course : Main Course Mutton

You can also find more Main Course Mutton recipes like Sicillian Meat Balls Railway Mutton Curry Bhindi Gosht Nalli Gosht

Nalli Nihari Recipe - SK Khazana

Nalli Nihari Recipe - SK Khazana Recipe Card


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 : 16-20 minutes

Cook time : 2-2.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Nalli Nihari Recipe - SK Khazana Recipe

  • Lamb leg pieces (nalli) and mutton, cut into bite size pieces 750 grams

  • Mustard oil 1/4 cup

  • Garlic water (garlic paste + water) 2 teaspoons

  • Onions sliced 5-6 medium

  • Salt to taste

  • Ginger-garlic-green chilli paste 2 tablespoons

  • Red chilli powder 3 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 2 teaspoons

  • Yogurt 1 cup

  • Whole wheat flour (atta) 4 teaspoons

  • Saffron (kesar) apinch of

  • Green cardamom-mace powder 2 teaspoons

  • Kewra water 2 teaspoons

  • Ginger cut into thin strips 2 inch

  • Green chilli finely chopped 1

  • Fresh coriander sprigs for garnish

  • Masala

  • Coriander seeds 2 tablespoons

  • Cumin seeds teaspoon

  • Black peppercorns 12-14

  • Black cardamom 2

  • Green cardamom 8-10

  • Cloves 8-10

  • Mace 2

  • Star anise 2-3

  • Cinnamon 2-3 one inch sticks

  • Kashmiri red chillies dried 2

  • Bay leaves 4-5

  • Fennel seeds (saunf) 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Kabab chini 2 teaspoons

  • Paan ki jad 1-2

  • Khus ki jad 1 medium

  • long pepper (pipli) 1 tablespoon

  • Sandalwood powder 1 teaspoon

  • Stone flower (dagad phool) 2 tablespoons

  • Indian jujube (ber)

  • Yellow chilli powder 1 1/2 teaspoons

  • Nigella seeds (kalonji) 1/4 teaspoonDried ginger powder (soonth)

  • Nutmeg powder 1 teaspoon

  • Saffron (kesar) large pinch

  • Dried rose petals 3 tablespoons

  • Poppy seeds (khuskhus/posto) tablespoons

  • Gram flour (besan) roasted 2 tablespoons


Step 1

Heat mustard oil in a handi until it smokes. Add garlic water and ¾ of the sliced onions, mix and sauté till golden brown.

Step 2

Add ginger-garlic-green chilli paste, mix and sauté for 1-2 minutes or till the raw smells disappear. Add lamb shanks and mutton, mix well and sauté for 3-4 minutes.

Step 3

Add remaining onions and salt, mix and sauté for 4-5 minutes.

Step 4

Add red chilli powder, turmeric powder and coriander powder, mix well and sauté on low heat for 3-4 minutes.

Step 5

Add yogurt once the masala is cooked completely, mix well and sauté for 2-3 minutes. Add 2 cups of water and mix well. Cook on high heat till it comes to a boil.

Step 6

Reduce heat, cover and cook on low heat for 1-1.5 hours or till the mutton is completely cooked.

Step 7

Meanwhile to make nalli nihari masala, heat a non-stick pan, add coriander seeds, cumin seeds, black peppercorns, black cardamoms, green cardamoms, cloves, mace blades, star anise, cinnamon sticks red chillies and bay leaves and toss on low heat. Add fennel seeds and mustard seeds, mix and continue to roast till fragrant.

Step 8

Transfer roasted spices into a bowl, add kabab chinni, pan ki jad, khus ki jad, long pepper, sandalwood powder, stone flower, dried Indian jujube, yellow chilli powder, nigella seeds, dried ginger powder, nutmeg powder, saffron strands and dried rose petals. Dry roast poppy seeds slightly and add to the same bowl. Add roasted gram flour and mix well.

Step 9

Transfer the spices into a blender and blend to a fine powder.

Step 10

Once the mutton is cooked, add 2 tbsps of nalli nihari masala and mix well.

Step 11

Take whole wheat flour in another bowl, add ¼ cup water and mix well to make thick and smooth slurry. Add some of this to the mutton mixture and mix well and let it cook for 10-15 minutes or till the gravy thickens.

Step 12

Add a pinch of saffron and green cardamom-mace powder and mix well. Add kewra and mix well. Adjust salt and add ½ the ginger strips, mix and let it cook for 2-3 minutes or till the gravy thickens a little more.

Step 13

Transfer the nalli nihari into a serving bowl, garnish with remaining ginger strips, green chilli and coriander sprig. 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 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.