Delhi Khas Nalli Nihari Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil and add whole spices like cinnamon, cardamom, and cloves.
• STEP 2.Add sliced onions and cook until golden brown.
• STEP 3.Add ginger-garlic paste, red chili powder, turmeric powder, and coriander powder. Cook for a minute.
• STEP 4.Add lamb shanks, salt, and water. Cover and cook on low heat for 4-5 hours until the meat is tender.
• STEP 5.In a separate pan, heat ghee and add wheat flour. Cook until it turns golden brown.
• STEP 6.Add this mixture to the pot and cook for another 30 minutes until the gravy thickens.
• STEP 7.Garnish with fresh coriander leaves and ginger slices. Serve hot with naan or rice.

Cooking Tips

• Marinate the lamb shanks with yogurt and spices for a few hours before cooking to enhance the flavor.
• Slow-cooking is key to achieving tender and flavorful meat. Cook on low heat for a longer duration.
• You can also use a pressure cooker to reduce the cooking time, but the slow-cooked version has a richer flavor.

Storage and Serving

• Nalli Nihari can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the Nihari on the stovetop or in the microwave before serving.
• Serve the Nihari with naan, rice, or roti. Garnish with fresh coriander leaves and ginger slices.