Delhi-Style Nalli Nihari

Name: Delhi-Style Nalli Nihari
Total time: 14400 s
Yield: Serves 6 servings
Ingredients: 2.2 lbs mutton shank pieces (about 1 kg); 1/4 cup ghee (about 4 tablespoons); 2 medium onions, finely chopped; 1 teaspoon ginger paste; 1 teaspoon garlic paste; 2 teaspoons coriander powder; 1/2 teaspoon turmeric; 3 tablespoons nihari masala; 3 tablespoons whole wheat flour; Salt to taste; For nihari masala:; 2 tablespoons cumin seeds; 1 teaspoon fennel seeds; 1 teaspoon dried ginger powder; 5-6 green cardamoms; 2 black cardamoms; 4-5 cloves; 1 bay leaf; 1 -inch piece cinnamon stick; 8-10 black peppercorns; 1/2 teaspoon grated nutmeg; For garnish:; 1 tablespoon lemon juice; 1 tablespoon chopped cilantro

Safiya khan @cook_12364620

Vapi

Nihari is one of the many dishes prepared for Eid feasts. In our home, we make it just like it’s made in Old Delhi.

Safiya khan @cook_12364620

Vapi

Nihari is one of the many dishes prepared for Eid feasts. In our home, we make it just like it’s made in Old Delhi.

Saved

Ingredients

4 hours

Serves 6 servings

2.2 lbsmutton shank pieces (about 1 kg)
1/4 cupghee (about 4 tablespoons)
2medium onions, finely chopped
1 teaspoonginger paste
1 teaspoongarlic paste
2 teaspoonscoriander powder
1/2 teaspoonturmeric
3 tablespoonsnihari masala
3 tablespoonswhole wheat flour
Salt to taste
For nihari masala:
2 tablespoonscumin seeds
1 teaspoonfennel seeds
1 teaspoondried ginger powder
5-6green cardamoms
2black cardamoms
4-5cloves
1bay leaf
1-inch piece cinnamon stick
8-10black peppercorns
1/2 teaspoongrated nutmeg
For garnish:
1 tablespoonlemon juice
1 tablespoonchopped cilantro

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Steps

4 hours

1

To make the nihari masala, dry roast all the whole spices on a skillet over low heat until fragrant.
2

Let the spices cool, then grind them into a fine powder using a spice grinder or blender.
3

Heat the ghee in a deep pot and sauté the chopped onions until golden.
4

Once the onions are golden, add the mutton and cook for 5 minutes. Add ginger paste, garlic paste, turmeric, coriander powder, and salt. Mix well.
5

When the mutton is well coated with the ghee and spices, add the nihari masala and 8 cups water (about 2 liters). Cook until the mutton is tender.
6

Cover and simmer on low heat for 4 hours. Check occasionally and test the mutton by breaking it with a wooden spoon to see if it’s tender.
7

Once the mutton is tender, mix the whole wheat flour with 1/2 cup water (about 120 ml) to make a smooth slurry. Gradually add this to the gravy while stirring.
8

Cover and cook for another 10-15 minutes. Turn off the heat, stir in the lemon juice, and garnish with chopped cilantro. Serve hot.