Nalli Nihari

1. 1
   prep · ~10 min

   Prep the meat and slurry.

   1.Pat the mutton shanks dry so they brown better.

   2.Whisk the yogurt until smooth.

   3.Mix the whole wheat flour with 3 tbsp water to make a lump-free slurry.

   4.Keep the hot water ready for cooking.

   TIPA smooth slurry thickens the gravy evenly and keeps lumps out.
2. 2
   saute · ~13 min

   Brown the onions and whole spices.

   1.Heat ghee and oil in a heavy pot over medium heat.

   2.Add bay leaf, green cardamom, cloves, and cinnamon and cook until fragrant (30 seconds).

   3.Add the sliced onions and cook until deep golden brown (10-12 minutes).

   TIPTake the onions to a rich brown, not dark brown, or the gravy can taste bitter.
3. 3
   saute · ~6 min

   Build the masala base.

   1.Add ginger-garlic paste and cook until the raw smell goes away (1 minute).

   2.Lower the heat and stir in yogurt a little at a time.

   3.Add red chili powder, turmeric powder, coriander powder, and cumin powder.

   4.Cook until the masala looks glossy and lightly leaves the fat (3-4 minutes).
4. 4
   saute · ~10 min

   Sear the mutton shanks.

   Add the mutton shanks and turn them in the masala until well coated. Cook over medium heat for 8 to 10 minutes so the meat picks up color and the spices cling to the bones.

   TIPGood searing deepens the final flavor and keeps the gravy from tasting flat.
5. 5
   simmer · ~150 min

   Add water and cook the nihari slowly.

   1.Pour in the hot water and add salt, black peppercorns, fennel powder, and dry ginger powder.

   2.Bring the pot to a gentle boil, then lower the heat.

   3.Cover and cook on very low heat until the mutton is very tender and the marrow softens (2 to 2 1/2 hours).

   4.Stir once in a while so the bottom does not catch.

   TIPLow heat is the key here; a hard boil makes the meat tight instead of silky.
6. 6
   mix · ~10 min

   Thicken the gravy.

   Stir the flour slurry again, then pour it in slowly while stirring the pot. Add garam masala, nutmeg powder, and mace powder, and cook 8 to 10 minutes until the gravy lightly coats the spoon.

7. 7
   rest · ~10 min

   Let the nihari rest off the heat.

   Turn off the heat and let the pot sit for 10 minutes so the flavors settle and the fat rises gently over the top.

8. 8
   garnish

   Finish with ginger, cilantro, and lemon juice.

9. 9
   serve

   Serve the nalli nihari hot.

   Spoon one marrow-rich shank and gravy into each serving bowl. Serve hot with naan, kulcha, or sheermal.

Cuisines we love