How to make Nalli Nihari -
Lamb marrow bones cooked with spicy nihari masala
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, Nalli Nihari Recipe - SK Khazana. You can also find more Main Course Mutton recipes like Meat balls Mutton Urundai Kozhambu Masaledar Mutton Mutton Stew
Nalli Nihari 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 : 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.
Nutrition Info
Calories : 1835 Kcal
Carbohydrates : 55.3 gm
Protein : 149.1 gm
Fat : 112.8 gm
Other : Iron- 23.5mg
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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.
