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.