By Risha Ganguly
Nalli Nihari is a rich meat dish that originated in the Indian subcontinent. It is traditionally made with slow-cooked mutton (nalli) in a rich and aromatic gravy. Actor Nawazuddin Siddiqui loves the dish. Here is its recipe.
4 lamb shanks (nalli) 1/4 cup oil ghee 2 onions, finely sliced 2 tbsp ginger-garlic paste 2 tsp red chili powder 1 tsp turmeric powder 2 tsp coriander powder 1 tsp cumin powder 1 tsp fennel seeds 4 green cardamom pods 4 cloves 2-inch cinnamon stick 2 bay leaves Salt to taste Nihari masala Spice bag
Make a spice bag with black peppercorns, cloves, black cardamom, cinnamon stick, fennel seeds in a small piece of muslin cloth.
Heat ghee in a large, heavy-bottomed pot over medium heat. Add mutton shanks to the pot and brown them on all sides. Keep aside.
In the same pot, add the sliced onions, and cook till brown. Then add ginger garlic paste and all the spices.
Add the mutton and spice bag to the mix. Add water and bring to a boil. Slow cook for 3-4 hours.
Remove the spice bag and add nihari masala. Cook for 15 more and then serve with naan.