Nalli Nihari Recipe - SK Khazana

Ingredients list for Nalli Nihari Recipe - SK Khazana

• 750 grams Lamb leg pieces (nalli) and mutton, cut into bite size pieces
• 1/4 cup Mustard oil
• 2 teaspoons Garlic water (garlic paste + water)
• 5-6 medium Onions sliced
• to taste Salt
• 2 tablespoons Ginger-garlic-green chilli paste
• 3 tablespoons Red chilli powder
• 1/2 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 1 cup Yogurt
• 4 teaspoons Whole wheat flour (atta)
• Saffron (kesar) apinch of
• 2 teaspoons Green cardamom-mace powder
• 2 teaspoons Kewra water
• 2 inch Ginger cut into thin strips
• 1 Green chilli finely chopped
• for garnish Fresh coriander sprigs
• Masala
• 2 tablespoons Coriander seeds
• teaspoon Cumin seeds
• 12-14 Black peppercorns
• 2 Black cardamom
• 8-10 Green cardamom
• 8-10 Cloves
• 2 Mace
• 2-3 Star anise
• 2-3 one inch sticks Cinnamon
• 2 Kashmiri red chillies dried
• 4-5 Bay leaves
• 1 tablespoon Fennel seeds (saunf)
• 1 teaspoon Mustard seeds
• 2 teaspoons Kabab chini
• 1-2 Paan ki jad
• 1 medium Khus ki jad
• 1 tablespoon long pepper (pipli)
• 1 teaspoon Sandalwood powder
• 2 tablespoons Stone flower (dagad phool)
• Indian jujube (ber)
• 1 1/2 teaspoons Yellow chilli powder
• 1/4 teaspoon Nigella seeds (kalonji)
• 1 1/2 teaspoons Dried ginger powder (soonth)
• 1 teaspoon Nutmeg powder
• large pinch Saffron (kesar)
• 3 tablespoons Dried rose petals
• tablespoons Poppy seeds (khuskhus/posto)
• 2 tablespoons Gram flour (besan) roasted

Method

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.
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.
3. Add remaining onions and salt, mix and sauté for 4-5 minutes.
4. Add red chilli powder, turmeric powder and coriander powder, mix well and sauté on low heat for 3-4 minutes.
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.
6. Reduce heat, cover and cook on low heat for 1-1.5 hours or till the mutton is completely cooked.
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.
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.
9. Transfer the spices into a blender and blend to a fine powder.
10. Once the mutton is cooked, add 2 tbsps of nalli nihari masala and mix well.
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.
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.
13. Transfer the nalli nihari into a serving bowl, garnish with remaining ginger strips, green chilli and coriander sprig. Serve hot.