Fall In Love With Nalli Nihari Recipe
Nalli Nihari is an authentic flour based stew. Though the origin of this dish is still under dispute, some say it was born in Mughal kitchens of Awadh, Lucknow while the other link it to Old Delhi lately in the 18th century.
Servings Prep Time
5person 15minutes
Cook Time
2-3hours
Servings Prep Time
5person 15minutes
Cook Time
2-3hours
Ingredients
Instructions
  1. Take a big heavy bottom vessel, preferably pressure cooker If you want to cook in a less time. Pour vegetable oil/clarified butter. Drop the sliced onions when oil is hot, saute until brown in colour.
  2. Take a big heavy bottom vessel, preferably pressure cooker If you want to cook in a less time. Pour vegetable oil/clarified butter. Drop the sliced onions when oil is hot, saute until brown in colour.
  3. Add lamb pieces and fry for at least 10 mins, add ginger garlic paste and cook for another 5 mins.
  4. Now add Nihari masala and other mentioned spices and let it cook for about 10 more minutes. Add salt as per taste.
  5. Add 6 cups of water and let it simmer on lowest flame for at least 50 mins. Lower the flame-larger the cooking times comes out to be best.
  6. After 50 mins, check and give it a nice stir, now add some water to the whole wheat flour in a separate vessel and form a lump-free slurry. Before adding the slurry, remove excess oil(rogan) which must have come up using a big spoon or spatula.Keep it aside.Add slurry to the gravy and let it cook for another 15 mins,
  7. Mix well and check for the consistency if it’s too thick, then add 1/cup water and cook for another 5 minutes.
  8. Also, check the meat, it should come off the bones and submerged in the gravy. Means the meat becomes the gravy(curry) here. Meat is supposed to be mushy and the whole thing is eatable using a spoon, even.
  9. Serve with naan bread or flatbread.
  10. Garnish with ginger Julienne and fresh coriander( a lot of it).
  11. Serve along with sliced onions and sliced lemons.