Nalli Nihari is a rich and flavorful slow-cooked lamb shank dish that is sure to satisfy your cravings for a delicious and hearty meal. This authentic recipe is made with aromatic spices, tender meat, and a savory broth that is perfect for dipping naan or spooning over rice.
You can also try some variations of Nalli Nihari:
- Beef Nihari: Instead of lamb shanks, you can use beef shanks to make a delicious beef nihari.
- Chicken Nihari: You can also make a chicken version of nihari by using chicken pieces and adjusting the cooking time accordingly.
- Vegetarian Nihari: For a vegetarian option, you can use vegetables such as mushrooms, potatoes, and carrots, along with a vegetarian stock, to make a flavorful nihari.
- Fish Nihari: Fish nihari is a popular variation in some parts of the world, where fish fillets are used instead of meat.
- Goat Nihari: In some regions, goat meat is used instead of lamb or beef to make a spicy and flavorful nihari.
- Keema Nihari: You can also add keema (minced meat) to the nihari gravy for a rich and meaty flavor.
- Mutton Paya Nihari: This is a popular variation where mutton paya (goat or lamb trotters) are added to the nihari gravy to make it even more flavorful and nutritious.
- Egg Nihari: Hard-boiled eggs can be added to the nihari gravy to make it more filling and satisfying.
- Shahi Nihari: This is a more luxurious version of nihari where cashew paste and cream are added to the gravy to make it richer and creamier.
- Hyderabadi Nihari: This is a variation of nihari that is popular in the city of Hyderabad, where the gravy is spicier and more aromatic with the addition of traditional Hyderabadi spices.
Authentic Nalli Nihari Recipe: A Hearty and Spicy Delight
- In a lagan, combine the lamb shanks, brown onion paste, ginger garlic paste, chili paste, khas ka jhad, garam masala, red chilli powder, coriander powder, whole green cardamom, and tej patta. Add the mutton stock and mix well.
- Heat mustard oil in a sauté pan and temper mustard seeds. Strain the tempered oil and add it to the lagan.
- Cook the lamb shanks until they are cooked to perfection.
- Once the lamb shanks are cooked, remove them from the lagan and set them aside. Reduce the gravy to the desired consistency.
- Strain the gravy and let it cool.
- Make portions of two lamb shanks, wrap them with cling film, and freeze them for later use.
Serving Size 2
- Amount Per Serving
- Calories 1310kcal
- % Daily Value *
- Total Fat 104g160%
- Saturated Fat 30g150%
- Cholesterol 375mg125%
- Sodium 3750mg157%
- Potassium 19mg1%
- Total Carbohydrate 19g7%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 77g154%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Lamb shanks can be substituted with beef or goat shanks if desired.
For a richer flavor, you can substitute ghee for mustard oil in the recipe.
Adjust the amount of chilli paste and red chilli powder according to your taste preference.
Nalli Nihari is traditionally served with naan, but it can also be enjoyed with rice or roti.
For a thicker gravy, cook the dish for a longer period of time or add a little cornstarch or wheat flour to the gravy.
The leftover gravy can be stored in the refrigerator for up to 3-4 days and in the freezer for up to 3 months.
Nalli Nihari tastes even better the next day, as the flavors have had time to develop and intensify.