Eid is a festival when people read out their prayers and meet friends and family, to enjoy a lavish feast, which is almost customary. On Eid, people start preparing the choicest delicacies from morning itself. Speaking of morning, did you know about the famous Mughlai breakfast delicacy of Nalli Nihari? The soothing mutton stew that is often consumed with sheermal.  

The word Nihari is derived from the Arabic word ‘Nahar’ which means morning. This mutton stew made with lamb shanks and hot spices would be the first thing people would consume after their first morning prayer. In lanes of Old Delhi, the tradition continues. But of course, the stew is so good, you can very well make it a part of your lunch or dinner as well.  

Chef Rajesh Wadhwa, executive chef, Taj Palace, New Delhi, shared his recipe of Nalli Nihari on the special ocassion of Eid. This Nalli Nihari is one of the most sought item dishes you would find in Taj Palace, and now you can try making the same at home too with this recipe. Flavoured with yogurt and saffron, this Nihari is beaming with richness, making it apt for the festive ocassion.  



  • Goat shanks  - 1 kg
  • Mutton stock  - 1.5-2 lt
  • Mustard oil - 150 ml
  • Cloves - 3 gm
  • Green cardamom -3 gm
  • Bay leaf - 2 no.s
  • Cinnamon-5 gm
  • Sliced Onion  -150 gm
  • Ginger paste- 40 gm
  • Garlic paste -  40 gm    
  • Red chilli powder -10 gm
  • Yellow chilli powder -20 gm
  • Turmeric powder - 20 gm
  • Coriander powder - 50 gm
  • Yogurt -150 gm
  • Roasted gram flour -50 gm
  • Garam masala powder - 20 gm
  • Salt  - To taste
  • Saffron -A few strands
  • Fresh coriander leaves - To garnish
  • Ginger juliennes- To garnish


1. In a heavy-bottomed pan, heat mustard oil. Add the whole spices and allow them to crackle.

2.Add the sliced onions and cook until golden brown. Add the ginger and garlic pastes. Sauté well.

3.Add the goat shanks, along with red chilli powder, yellow chilli powder, turmeric, coriander powder, beaten yogurt and sauté well.

4.Now add mutton stock and simmer on slow heat till the shanks are tender.

5. In a separate pan, heat ghee, add roasted gram flour and sauté till aromatic and light golden in colour.

6. Add this mixture to the prepared shanks and adjust the consistency of the gravy till nice and creamy. Adjust seasoning.

7.Finish with garam masala, saffron.

8. Garnish with fresh coriander leaves and ginger juliennes. Serve hot.