Nalli Nihari

By Executive Chef Ali Khan

Preparation:

  • Marinate lamb meat with ginger, garlic, tumeric, salt and refrigerate it for 2 hours.               
  • In a pan cook sliced onions till they get brown. Then add all whole spices to it. Cook it for another 5 minutes.               
  • Cool it down and puree the mixture.               
  • Heat oil in a thick - bottom pan and saute lamb meat and add spices to it.(Add lamb stock and onion mixture)
  • After cooking it till it gets tender, add nicely whisked curd and diluted gram flour to it.
  • Adjust the seasoning by adding salt.               
  • Put some ghee on top and serve it hot.   

Ingredients:

  • Lamb Meat with bone - 250 gm   
  • Onion - 80 gm   
  • Red Chilli powder - 10 gm   
  • salt as required   
  • Clove - 3gm   
  • Star anis - 5 gm   
  • Black cardamom - 5 gm   
  • green Cardamom - 5 gm   
  • Mace - 3 gm   
  • Bay Leaf - 3 gm   
  • Nutmeg - 3 gm   
  • Oil - 30 ml   
  • Ghee - 1 Tbs   
  • Gram Flour - 15 gm   
  • Garlic - 10 gm   
  • Ginger - 10 gm   
  • Yellow cilli powder - 5 gm   
  • Curd - 30 gm   
  • Lamb Stock - 45 ml   
  • Cumin Powder - 5 gm   
  • Corinader Powder - 5 gm   
  • Turmeric - 5 gm   
  • Fresh Coriander - 5 gm