Royal Lucknowi recipe- Nalli Nihari with the exclusive Nihari Masala, this recipe is irresistible with authentic spices and aromatic flavours.

NALLI NIHARI

Ingredients

750 grams lamb shanks (nalli) with mutton
¼ cup mustard oil
2 tsps garlic water (garlic paste + water)
5-6 medium onions, sliced
Salt to taste
2 tbsps ginger-garlic-green chilli paste
3 tsps red chilli powder
½ tsp turmeric powder
2 tsps coriander powder
1 cup yogurt
4 tsps whole wheat flour
A pinch of saffron
2 tsps green cardamom-mace powder
2 tsps kewra
2 inch ginger, cut into thin strips
1 green chilli, finely chopped for garnish
Sprig of coriander for garnish
Masala
2 tbsps coriander seeds
1 tbsp cumin seeds
12-14 black peppercorns
4-5 black cardamoms
8-10 green cardamoms
8-10 cloves
3-4 mace blades (javitri)
2-3 star anise
2-3 cinnamon sticks, 1 inch pieces
4-5 bay leaves
2 dried Kashmiri red chillies
1 tbsp fennel seeds
2 tsps mustard seeds
2 tsp kabab chinni
1-2 paan ki jad
1 tbsp khus ki jad
1 tbsp long pepper(pipli)
1 tsp sandalwood powder
2 tbsps stone flower
4-5 dried Indian jujube (ber)
1½ tsps yellow chilli powder
1 tsp nigella seeds (kalonji)
1½ tsps dried ginger powder
1 tsp nutmeg (jaiphal) powder
Large pinch saffron strands
3 tbsps dried rose petals
3 tbsps poppy seeds
2 tbsps roasted gram flour

Method

1. Heat mustard oil in a handi and let it smokes. Add garlic water and ¾ of the sliced onions, mix and sauté till golden brown.
2. Add ginger-garlic-green chilli paste and sauté for 1-2 minutes. Add lamb shanks, mix well and sauté for 3-4 minutes.
3. Add remaining onions and salt, sauté for 2-3 minutes. Let the mixture cook for 4-5 minutes,stirring occasionally.
4. Add red chilli powder, turmeric powder, coriander powder, Mix well and cook on low flame for 3-4 minutes.
5. Add yogurt once the masala is cooked completely, sauté for 2-3 minutes. Add sufficient water and mix well. Cook on high flame till it comes to a boil.
6. Cover and cook on low flame for 1-1.5 hours or till the mutton is completely cooked.
7. For nalli nihari masala; heat a non-stick pan, add coriander seeds, cumin seeds, black peppercorns, black cardamoms, green cardamoms, cloves, mace blades, star anise, cinnamon sticks, bay leaves, red chillies, fennel seeds, mustard seeds, dry roast till fragrant.
8. Transfer roasted spices in a bowl, add kabab chinni, pan kijad, khus ki jad, long pepper, sandalwood powder, stone flower, dried Indian jujube, yellow chilli powder, and kalonji. Add dried ginger powder, nutmeg powder, saffron strands, dried rose petals, poppy seeds, and gram flour, mix well.
9. Transfer the spices in a blender and blend to a fine powder. Keep aside.
10. Once the mutton is cooked, add 3 tbsps of nalli nihari masala and mix well.
11. In another bowl, add whole wheat flour and a little water to make thick slurry. Add this to the mutton mixture and let it cook for 10 - 15 minutes.
12. Add a pinch of saffron, green cardamom-mace powder and mix well.
13. Add kewra and mix well. Add ½ ginger strips and let it cook for 2-3 minutes or till the gravy slightly thickens.
14. Transfer the prepared nalli nihari in a serving bowl. Garnish with the remaining ginger strips, green chilli and coriander sprig. Serve hot.

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