Nalli Nihari

Nalli Nihari
Staff Writer
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! 

4
Servings
919
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
42g
60%
Sugar
5g
6%
Saturated Fat
12g
50%
Cholesterol
299mg
100%
Carbohydrate, by difference
36g
28%
Protein
96g
100%
Vitamin A, RAE
347µg
50%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
33µg
37%
Calcium, Ca
248mg
25%
Choline, total
187mg
44%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
116µg
29%
Iron, Fe
18mg
100%
Magnesium, Mg
143mg
45%
Manganese, Mn
1mg
56%
Niacin
23mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
701mg
100%
Riboflavin
1mg
91%
Selenium, Se
64µg
100%
Sodium, Na
378mg
25%
Thiamin
1mg
91%
Water
420g
16%
Zinc, Zn
12mg
100%