Nalli Nihari

Nalli Nihari is a slow-cooked Lucknowi mutton curry. The word Nihar originates from the Arabic word 'Nahar' which means 'day'. It was originally eaten by Nawabs in the Mughal Empire as a breakfast item after their morning prayers.

Serves: 10 portions

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INGREDIENTS

· Lamb nalli 2.2kgs

· Ghee 200gms

· Salt 40gms

· Yellow chili 20gms

· Red chili paste 20gms

· Turmeric powder 40gms

· Coriander powder 20gms

· Lemon juice 20ml

· Onion 400gms

· Ginger garlic paste 60gms

· Mutton stock 2L

· Coriander 40gms

· Mint 40gms

· Yogurt 300gms

· Bay leaf 6gms

· Cloves 5gms

· Black cardamom 5gms

· Cinnamon 5gms

· Nihari masala 60gms

METHOD

1. Heat ghee in a pan. Add whole garam masala and let it crackle. Add the lamb nalli and saute it with fried onions, ginger garlic paste, yogurt.

2. Add all the spices except nihari masala, saute well and then add red chili paste and yellow chili.

3. Add mutton stick and let it simmer for 45 minutes on dum.

4. Once it is about to be done, add nihari masala.

5. Garnish with fried onions and coriander leaves.

If you make my Nalli Nihari, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!