Nalli Nihari

Staff Writer
Nalli Nihari
Nalli Nihari
Shireen Sequeira

Nalli Nihari

This whole dish was so melt-in-the-mouth and finger-licking good that we didn't need any side dish or accompaniment to the meal. I am also sure that we may have even overeaten if we didn't run out of parathas that day. By the way, this dish tastes just as fabulous with simple steamed rice. If you wish you can use ready made Nihari masala powder available in stores. However, I strongly believe that a freshly made blend will lend so much more aroma and flavor to your dish.

And please don't ask me if you can make this with chicken — it would be, in my opinion, sacrilege! 

Ready in
55 m
4
Servings
493
Calories Per Serving
Deliver Ingredients

Ingredients

For the Nihari masala powder

  • 3 Teaspoons cumin seeds
  • 1 1/2 Teaspoon fennel seeds
  • 3 long dried red chiles
  • 8 black peppercorns
  • 3 green cardamom pods
  • 1 black cardamom pod
  • 1/2 Teaspoon freshly grated nutmeg
  • 1/2 Teaspoon ginger powder
  • 1/2 bay leaf
  • 1 blade mace
  • 4 cloves
  • One 1/2-inch stick cinnamon
  • 1 Teaspoon poppy seeds
  • 1 Teaspoon roasted Bengali lentils (chana dal)

For the stew

  • 3 Tablespoons ghee (clarified butter)
  • 2 medium-sized onions
  • 2 1/4 Pounds lamb or goat leg meat
  • Salt, to taste
  • 4 Cups plus 5 tablespoons water
  • 2 Cups lamb stock
  • 2 Tablespoons whole-wheat flour
  • 1 Tablespoon lime or lemon juice
  • One 1-inch piece ginger, cut into thin strips, for garnish
  • 2 Tablespoons cilantro, chopped, for garnish

Directions

For the Nihari masala powder

Toast all of the ingredients in a pan over low heat until fragrant. Let cool and grind it to a fine powder using a coffee grinder.

For the stew

In a large, heavy bottomed pan, heat the ghee over medium heat and fry the onions until they are well browned. Remove from the pan and set aside.

To the same pan, add the lamb and fry over high heat along with half of the Nihari masala powder until the meat becomes nice and brown. Add half of the fried onions, season with salt, to taste, and add 4 cups of the water. Cook until the meat is tender, about 45 minutes.

Add the lamb stock, remaining Nihari masala, and fried onions. In a bowl, make a thick paste of wheat flour with the remaining water (make sure there are no lumps) and add this to the lamb. Continue to simmer until the gravy thickens. Then, add the lemon juice and garnish with the ginger strips and cilantro and serve hot. 

Nutritional Facts

Total Fat
23g
36%
Sugar
3g
N/A
Saturated Fat
11g
57%
Cholesterol
185mg
62%
Protein
60g
100%
Carbs
14g
5%
Vitamin A
92µg
10%
Vitamin B12
6µg
97%
Vitamin B6
2mg
81%
Vitamin C
6mg
10%
Vitamin D
0.4µg
0.1%
Vitamin E
0.9mg
4.5%
Vitamin K
7µg
9%
Calcium
114mg
11%
Fiber
3g
12%
Folate (food)
29µg
N/A
Folate equivalent (total)
29µg
7%
Iron
8mg
42%
Magnesium
91mg
23%
Monounsaturated
10g
N/A
Niacin (B3)
14mg
70%
Phosphorus
645mg
92%
Polyunsaturated
2g
N/A
Potassium
1353mg
39%
Riboflavin (B2)
0.6mg
34.4%
Sodium
1650mg
69%
Thiamin (B1)
0.3mg
21.4%
Trans
0.6g
N/A
Zinc
14mg
97%