Nalli Nihari: A Delicious Mutton Stew for a Hearty Dinner

Ingredients

• For Nihari Masala

  2 tsp Coriander Seeds
• 2 tsp fennel seeds
• 2 cardamom
• 3-4 green cardamom seeds
• 2 tsp Cumin seeds
• 7-8 Peppercorns
• 7-8 cloves
• 1 small cinnamon stick
• 1 bay leaf
• ¼ tsp Nutmeg powder

• For the Stew

  500 gms Lamb Leg Pieces
• 2 Medium-Sized Onionsfinely chopped
• 1 Medium Sliced Onionthinly sliced
• 2 tsp Kashmiri red chilli powder
• ¼ tsp turmeric powder
• salt
• 2 tbsp ginger garlic paste
• 1 tsp coriander powder
• 1 green chilli finely chopped
• ghee
• 1 tbsp Lemon Juice
• 2-3 tbsp Nihari Masala

Let’s cook

1. Dry roast all the spices and let them cool down. Then grind the whole spices to a fine powder.

2. Take a deep-bottomed pan and heat some ghee in it. Add the green chillies and chopped onions. Fry them until they are golden brown. Then add the ginger-garlic paste. Sauté it well until the raw smell is gone.

3. Add the Nihari masala to the onion mix and sauté the mixture. Then add ½ a cup of water so that the masala does not burn. Then add the mutton pieces, salt, coriander powder, red chilli powder and sauté gently. Then add 2-3 glasses of water and bring the mixture to a boil on high heat. Then lower the flame, cover the pan with a lid and slow cook the mutton for about 2 hours until it turns tender.

4. Take a small bowl. Add wheat flour to it. Then add ½ a cup of water and make a slurry with no lumps. Add this mix to the stew when it is boiling. Stir continuously so that no lumps are formed.

5. As the stew is cooking, in a separate pan heat some ghee and fry the onion slices until golden brown. Add those to the stew. Let it simmer for 15 more minutes and turn off the heat.