Lamb nalli nihari

Lamb nalli nihari

Ingredients

2.5 Kg Lamb Shanks
2 Onions – chopped
2 tablespoon Ginger Garlic Paste
2-4 Cinnamon sticks
2-4 Whole Black Cardamom
2-4 Bay Leaves
6-8 Cloves
2-4 Dried Red Chilli
2 tablespoon Coriander Seed
2 tablespoon Cumin Seeds
1 tablespoon Garam Masala
1 teaspoon Nutmeg
1 tablespoon Fenugreek Seeds
1 teaspoon Mace
2 tablespoon Aniseed
½ teaspoon Turmeric
Salt to taste
3 Cups Oil
8-10 Glasses Water
2 tablespoon Corn Flour
garnish
Ginger Juliennes
Coriander Leaves – Chopped
Green Chilli – Chopped
Lemon – Sliced
Browned Fried Brown Onions

method

1. Grind all dry ingredients to a powder (except the Corn flour)
2. Heat oil in a wide based non stick pan
3. Add the meat and fry for 5-10 minutes till a brownish shade
4. Remove and place aside
5. Add the grinned masala to the oil followed by the meat and the onions and mix well
6. Cook for at least 5-10 minutes
7. Top with 8-10 glasses of water
8. Mix well and cook on LOW/MEDIUM heat till the meat is tender, and literally falling off the bone – usually
3-4 hours, top up the water if need be
NOTE: TO GET THE AUTHENTIC GLOSSY NIHARI CURRY YOU NEED TO COOK SLOW COOK IT!!!!
9. Mix the corn flour with a few teaspoons of water and add to the pot
10. Increase the heat to max and cook for 3-5 minutes but keep stirring, it will instantly thicken up the sauce
11. Remove heat and leave to stand for 5-10 minutes with the lid on
12. Remove to a serving plate and top with Coriander leaves, Green chillies, Lemon slices and browned
fried onions – I just prefer using coriander, lemon & chilli hence no ginger & fried onions in the picture
12. Serve with naan or puri