Learn how to make Nalli Nihari at home with Chef Smita Deo on Get Curried.

Mutton Nihari or Nalli nihari is a juicy mutton recipe made by slow cooking mutton in spices. This nihari recipe tastes best with Partha or Naan. Do try it at home and share your feedback in the comments below.


Ingredients:
2 tbsp Ghee
2 tbsp Oil
4 Onion, sliced
1 kg Mutton
1 tbsp Ginger paste
1 tbsp Garlic paste
2 tbsp Nihari Ka Masala
1 tsp Red Chilli powder
300 gms Yogurt
Salt
2 cups Water
3 tbsp Wheat Flour + Water
Ginger,julienne
Green Chillies, chopped
Mint, finely chopped

For Masala:
2 tsp Cumin seeds
1 tsp Fennel seeds
1 tsp Black peppercorns
1 Star Anise
1 inch Cinnamon
1 Mace
1/2 tsp Cloves
4 Green & 2 Black Cardamom seeds
1 1/2 tbsp Bengal Gram
5-6 Kashmiri Chillies
1 tsp Poppy seeds
1 Bay leaf
1 tsp Ginger powder

Method of preparation:
Heat ghee in a vessel, oil, onions and saute them till they are nice and crisp.
Add mutton, fry it on high flame for 5-6 minutes.
Add ginger paste, garlic paste, fry it till the raw smell goes off.
Add nihari ka masala, red chilli powder, yogurt, saute it till the oil separates.
Add salt, water and pressure cook it till the mutton is cooked.
Switch off the gas, open the lid and take out the oil floating on top.
Switch on the gas and add wheat flour paste and boil it on medium flame for 5-6 minutes.
Our Nalli Nihari is ready to plate.
Drizzle the oil take out on the nihari.
Garnish it with ginger juliennes, green chillies and mint.

For Masala:
Heat a wok, add cumin seeds, fennel seeds, roast it for few seconds.
Add black peppercorns, star anise, cinnamon, mace, saute it for few seconds more.
Add cloves, black&green cardamom, bengal gram, kashmiri chillies, poppy seeds and switch off the flame.
Add bay leaf, ginger powder, let it cool down and then grind it to a fine powder.
Our Nihari Ka Masala is ready.

Our Nalli Nihari is ready to serve.