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Nalli Nihari is made with beef bones but for this we shall jazz up the recipe by using mutton
Whole Spices
● 1/2 piece of a small star anise
● 1-2 small bay leaves
● 1 inch piece cinnamon stick
Nihari Masala – makes ~1 tbsp, all of which you’ll use (grind in spice grinder or pestle and
mortar)
● 1⁄2-1 tsp Kashmiri red chili powder or paprika, for colour
● 1 small black cardamom pod
● 1 small (1- inch) mace blade (or piece of mace)
● 3/4-inch peepli (long pepper)
● 1/4 tsp fennel seeds (saunf)
● 1/4 tsp garam masala
● 1/4 tsp ginger powder
● 1/4 tsp onion powder
● 1/8 tsp caraway seeds (shah zeera)
● 1/8 tsp nigella seeds (kalonji)
Ground Spices
● 2-3 whole cloves, ground into a powder using a spice grinder / mortar and pestle
● 2-3 green cardamom pods, seeds ground into a powder using a spice grinder /
mortar and pestle
● 1/2 tsp fennel seeds, ground into a powder using a spice grinder / mortar and pestle
● 1/2 tsp paprika powder
● 1/2 tsp coriander powder
● 1/2 tsp cumin powder
● 1/4 tsp turmeric
● 1/4-1/2 tsp red chilli powder or cayenne
● 1/4 tsp crushed red chilli flakes
● 1/4 tsp black pepper powder
● 1/8 tsp garlic powder (optional)
● pinch nutmeg
● 1 tbsp Homemade Nihari Masala, or sub 1/2 tbsp store-bought
Nihari
● 3 tbsp canola or other neutral oil
● 1 tbsp ghee, or butter
● 1 large (250-270 g) onion, thinly sliced
● 5-6 garlic cloves, crushed
● 3/4 inch piece ginger, crushed
● 1 1/4 tsp salt (sea salt or table salt), start with 1 1/2 tsp if using homemade masala
● 2 tbsp durum atta flour (Or sub arrowroot or sorghum flour) (omit for first 12 weeks)
● 9 cups water for stovetop
● 1 lb (454 g) mutton shank meat on the bone or sub mutton stew meat, 1 1/2 inch
cubed
Garnishings
● 1 tsp garam masala
● crispy fried onions
● 1 inch piece ginger, julienned
● 1 lemon, cut into wedges
● 1/4 bunch fresh cilantro, chopped
● 1-2 green chili, chopped
1.
Heat oil and ghee in a heavy-bottomed Dutch oven or pot over medium-high heat. Add the whole spices and onion, and sauté until the onion turns golden, about 10 minutes.
2.
If needed, deglaze with 2 tbsp of water. Once the water dries up, add the garlic and ginger and continue to sauté for 30 seconds. Add beef and sauté for about 5 minutes, or until it changes colour.
3.
Lower the heat and add the powdered spices and salt and sauté for about 20 seconds. Immediately pour in the water and stir to mix.
4.
Raise the heat to high and bring to a boil (cover with lid to make it boil quicker). Then lower the heat to low/low-medium so that the nihari is gently simmering. Cover and allow to cook for 6 hours for mutton shank meat (or ~4 hours for stew meat). Turn off the heat. The meat should be tender enough that it breaks easily when pressed with a wooden spoon. Remove the whole spices, if desired.
5.
Take out a cup of the liquid of the Nihari onto a bowl or measuring cup. Let it cool a little by adding an ice cube to it. Place the atta in another small bowl. Bit by bit, whisk the Nihari liquid into the atta to form a smooth slurry (small clumps are okay). Slowly stir this slurry back in to the Nihari pot to prevent clumps.
6.
Raise the heat to high to bring to a simmer. Then lower the heat to low/low medium.
7.
Cover and allow the nihari to simmer for another 30-45 minutes.
8.
Serve hot with the garnishing and naan or sheermal.
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Tip
If using a slow cooker and the end result is too thin, transfer to the stovetop to thicken to your desired consistency.
Cost-saving tips