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Nalli Nihari | Mutton Nihari Recipe | Gosht Nihari

%Nalli Nihari recipe Debjanir Rannaghar

Nalli Nihari aka Mutton Nihari is a heritage Mughlai winter delicacy where shank meat is cooked with selected spices for hours to reach the level of perfection

Ingredients

Units Scale
  • 1 kg Mutton Shank Meat (cut into pieces with the marrowbone)
  • 100g Fat from the portion near to liver of the mutton (cut into chunks) (optional)
  • 100g lamb brain (optional)
  • 2 Tbsp. Garlic Paste
  • 2 Tbsp. Ginger Paste
  • 3 Tbsp. Lemon Juice
  • 3 Tbsp. Whole Wheat Flour
  • 1 Tbsp. Red Chili Powder
  • 1 Tbsp. Turmeric Powder
  • 1.5 Tsp. Salt or to taste
  • 150ml Vegetable Oil (1 Cup)
  • 2 Tbsp. Ghee
  • 4.5 Tbsp. Nihari Masala (see below)

Nihari Masala:

  • 2 Star Anise
  • 1 Nutmeg
  • 3 Bay Leaf
  • 3 pieces Cinnamon Stick (1" each)
  • 20 Black Pepper
  • 15 Green Cardamom
  • 1 Tbsp. Coriander Seed
  • 1/2 Tbsp. Cumin Seed
  • 1 Tbsp. Fennel Seed
  • 10 Cloves
  • 1 Tbsp. Dry Ginger (Powder)
  • 1 Tbsp. Red Chili Powder
  • 1 Tbsp. Turmeric Powder

For Garnishing:

  • 3 Tbsp. Ginger (Julienne Cut)
  • 50g Cilantro (chopped)
  • 4 Lemon Slice

Instructions

%nalli nihari recipe steps debjanir rannaghar

Making Nihari Masala

  1. Take all the whole spices mentioned under "Nihari Masala" in a blender and make a coarse powder of the spices.
  2. Now add 1 Tbsp each of dry ginger powder, red chili powder, and also turmeric powder to the spice mix.
  3. You can store this mixture in an airtight container.
  4. From the Nihari Masala prepared, you will need 4.5 Tbsp. Nihari Masala to make nihari with 1 Kg meat.

Marinating the mutton

  1. Wash and pat dry meat chunks.
  2. Marinate meat with 1 Tsp. Salt,  and 2 Tbsp. each of ginger and garlic paste and 1 Tbsp. Nihari Masala as well. (step mentioned above).
  3. Let the mutton marinated for 30 minutes.

Slow-cooking Mutton Nihari

  1. Boil around 2 liters of water in a vessel.
  2. keep this available for the mutton; it will be added as and when needed.
  3. Heat oil and ghee in a deep bottom vessel.
  4. This vessel should have a tight lid.
  5. Once the ghee and oil mixture is properly heated add mutton chunks and fry for around 5 minutes on low flame.
  6. Now add 3 Tbsp. of the Nihari spice powder to the meat and mix well.
  7. Keep the flame low and cook for 5 more minutes.
  8. The meat by this time will release moisture.
  9. Now add the boiling water and keep the flame low.
  10. Add salt to taste and chili powder if needed.
  11. Cover the pan with a lid and cook on low flame for 5 hours without stirring the meat.
  12. In between if needed add boiling water to keep the curry runny.
  13. You may need to add 500ml water in between.
  14. After 4 hours the meat will be properly cooked and oil will start floating on the top of the curry.
  15. Strain the oil from the top with the help of a spoon.
  16. Keep the oil reserved in a bowl.
  17. Now mix 3 Tbsp. whole wheat flour with 1 cup of hot water to make a semi-runny mixture or slurry.
  18. Strain this slurry through a strainer and mix with the curry lightly from the side.
  19. Nihari does not call for overmixing.
  20. Now cook for 1 more hour without stirring the curry.
  21. After around 6 hours of cooking the meat in total, switch the flame off.
  22. Add 1/2 Tbsp. spice mix followed by lemon juice and mix lightly.
  23. Top it with the reserved oil and ghee mixture.
  24. While serving garnish with ginger julienne, lemon slices, and chopped cilantro.

Notes

  • I don't believe in the shortcut method of cooking Nihari. This dish calls for hours of cooking.
  • The pieces of meat have to be chosen carefully. Shank is a must. Brain and fat are, however, optional but make it way better.
  • You can for sure go for a quick cooking option by using a pressure cooker; however, the end product will be anything but nihari.

Nutrition

Keywords: Nalli nihari recipe, winter nihari recipe, mutton nihari recipe. kolkata nihari recipe, debjanir rannaghar

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