Mutton Nalli Nihari

Name: Mutton Nalli Nihari
Total time: 2700 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 1 kg Mutton bones/ Bone marrow; 1/2 kg Mutton bone-in/boneless; 3 tbsp Ginger garlic green chilli paste; 2 tbsp Salt; 1 tsp Red Chilli powder; 1/2 tsp Turmeric powder; 1 tbsp Coriander powder; 5-6 tbsp Ghee or Clarified Butter; 500 gm thinly sliced and fried Onions; 1 bunch chopped Coriander Leaves; 1 bunch chopped Mint Leaves; 1 tbsp Black Peppercorns; 1 tbsp Coriander seeds; 1 tbsp Cumin seeds; 1 tsp Black Cumin seeds; 1 tsp Caraway Seeds or Shahjeera; 3/4 tbsp Fennel seeds or Saunf; 1 Mace; 1 Bay Leaf; 1 Star anise; 1/4 Nutmeg; 6-7 Cloves; 1 Black Cardamom; 5-6 Green Cardamoms; 1 Cinnamon stick; 3-4 tbsp Wheat flour; 1 tbsp Ghee or Clarified Butter

ZMA @zesty5

#hf
#cookpadindia
#immunity
#newrecipe
#bakraeid
Nalli Nihari is a stew based dish made by slow cooking meat mainly shanks of Beef or Mutton along with the Bone marrow. Nalli Nihari with Khameeri Roti still makes for one of the most loved traditional Breakfasts till date in Old Delhi. It was made in Old Delhi during the Mughal reign. Noblemen and Nawabs would relish it for Breakfast. The word Nihari originates from the Arabic word 'Nahar' which means day. It was served to the kings after the morning prayers.
It can be pressure cooked also but slow cooking it makes all the difference. This rich and absolutely healthy stew is a perfect immunity booster. Full of essential Carbs and Protein, this is pure bliss.
It is best paired with Naans, Tandoori Rotis, Rumaali Rotis etc. The royal Breakfast is enjoyed piping hot and is the most loved traditional one in the Country.

This one here is a Mutton Nalli Nihari made with homemade Nihari masala and Ghee. Not only is it a rich and a healthy dish, it's even more nutritious due to the buttery flavoured Bone marrow in it which is actually the star of the dish and is amazingly a healthy fat. Relish it with your families for a wholesome and a perfect meal on any day or on special occasions and holidays or even on the weekends.

Enjoy Slow Cooking with Zeen!

ZMA @zesty5

Enjoy Slow Cooking with Zeen!

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Ingredients

40-45 minutes

7-8 servings

1 kgMutton bones/ Bone marrow
1/2 kgMutton bone-in/boneless
3 tbspGinger garlic green chilli paste
2 tbspSalt
1 tspRed Chilli powder
1/2 tspTurmeric powder
1 tbspCoriander powder
5-6 tbspGhee or Clarified Butter
500 gmthinly sliced and fried Onions
1 bunchchopped Coriander Leaves
1 bunchchopped Mint Leaves
Homemade Nalli Nihari Masala -
1 tbspBlack Peppercorns
1 tbspCoriander seeds
1 tbspCumin seeds
1 tspBlack Cumin seeds
1 tspCaraway Seeds or Shahjeera
3/4 tbspFennel seeds or Saunf
1Mace
1Bay Leaf
1Star anise
1/4Nutmeg
6-7Cloves
1Black Cardamom
5-6Green Cardamoms
1Cinnamon stick
For the Wheat flour slurry -
3-4 tbspWheat flour
1 tbspGhee or Clarified Butter

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Steps

40-45 minutes

1

First of all, heat ghee in a pressure cooker or a wide vessel if slow cooking. Add mutton bone-in or boneless along with bone marrow or nalli to be precise as well. Keep the heat on a low and fry until the meat slightly changes colour and the raw smell too fades away.
2

Now add ginger garlic paste, red chilli, coriander and turmeric powders too. Along with that, also add 4 tablespoons of the homemade nihari masala. And finally the fried onions and salt. Mix well and saute for about 3-4 minutes more. For the nihari masala, roast on a low heat for 2-3 minutes and grind to a fine powder. Use Ghee for roasting. This masala is for single time use. It can be doubled or tripled and stored in airtight containers for 5-6 months as well.
3

Then add water. Water should be enough to cover the mutton completely. Pressure cook or slow cook it. It depends on how one would wants it to be done. Let the pressure settle down on it's own before opening the lid of the cooker.
4

Transfer the cooked nihari into a wide cooking pot. And finally, roast whole wheat flour in a tablespoon of ghee until aromatic and done. The raw smell shouldn't be there. Add this to a small bowl with little water making a thin slurry. Now add this slurry to the vessel or pot with cooked meat.
5

Mix well and simmer on a low heat for about 10-12 more minutes. Keep stirring every now and then. This is actually done to make it a bit thicker. Some people also use roasted gram flour or besan instead of the wheat flour. That's it. It's all ready to be served with Naans or Khameeri Roti.
6

Garnish with lots of chopped coriander and mint. Adjust salt accordingly. And it's all ready to be served piping hot right away.
7

Tip- There is no need of extra oil. As it is, there are deep fried onions in it and ghee also has been used. So there is no need of any more oil. And meat and bone marrow both leave a lot of cholesterol already. So please keep this in mind. Enjoy!

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ZMA @zesty5

on August 23, 2024 04:52

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.