🍲 Mutton Nalli Nihari Recipe

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🍲 Mutton Nalli Nihari Recipe

Serves: 4-5 | Prep Time: 20 mins | Cook Time: 3–4 hrs (slow-cooked)

Ingredients:

For the Meat:

• 1 kg mutton nalli (shank pieces with marrow)

• 3 tbsp ghee or oil

• 2 large onions (finely sliced)

• 2 tbsp ginger-garlic paste

• Salt to taste

• 1 tbsp wheat flour (to thicken)

Whole Spices:

• 2 bay leaves

• 4 cloves

• 2 black cardamoms

• 1 small cinnamon stick

• 4 green cardamoms

• 1 tsp cumin seeds

For Nihari Masala (or use store-bought):

• 1½ tsp red chili powder

• ½ tsp turmeric

• 1½ tsp coriander powder

• ½ tsp fennel powder

• ½ tsp black pepper

• 1 tsp garam masala

• 1 pinch nutmeg (optional)

For Garnish:

• Fresh coriander (chopped)

• Julienne ginger

• Fried onions

• Lemon wedges

• Green chilies (optional)

Instructions:

1. Heat ghee/oil in a heavy-bottomed pot or pressure cooker.

   • Add whole spices, sauté for a few seconds.

   • Add sliced onions and fry until golden brown.

2. Add ginger-garlic paste and sauté until raw smell disappears.

3. Add mutton nalli pieces and cook on high flame until lightly browned.

4. Add all powdered spices and salt. Mix well.

5. Add 4–5 cups of water, cover, and slow-cook on low heat for 3–4 hours, or pressure cook for 5–6 whistles for faster results.

6. To thicken the gravy:
   Mix wheat flour in ½ cup water and add it to the gravy. Let it simmer for another 10–15 minutes until it thickens slightly and mutton is fall-off-the-bone tender.

7. Final Touch:
   Sprinkle garam masala, garnish with fresh coriander, ginger juliennes, and fried onions.

🫓 Serve Hot With:

• Naan, tandoori roti, or khameeri roti

• Optional: a squeeze of lime and sliced onions