Nalli Nihari

Method

1. 1

   Grind all the ingredients for the masala into a fine powder. Mix with the rest of the powdered spices and salt.

   Black PeppercornsGreen CardamomBlack CardamomCoriander SeedsCuminFennel SeedsClovesCinnamonMaceNutmegDry Rose PetalsTurmeric PowderKashmiri Red Chilli PowderSaltLong PepperDry Ginger Powder

2. 2

   Heat ghee in a pot and add bay leaf and onion. Saute until the onion turns golden brown. Remove ⅓ of the onions and set aside.

   GheeBay LeavesOnion

3. 3

   Add the mutton shanks and saute for 4 minutes.

   Mutton Leg (Trotters)

4. 4

   Add the ginger-garlic paste and the Nihari masala. Add 2 cups of water. Saute for 5 minutes, then add the hot water.

   Ginger Garlic PasteWater

5. 5

   Once it comes to a boil, reduce the heat to low, cover, and simmer for 1 hour until the meat is completely cooked. Turn off the heat and allow it to rest for 10 minutes or until the fat floats on top. Remove the excess fat and set it aside for garnishing later.

6. 6

   Mix the wheat flour and water to form a thin mixture. Add it gradually into the pot until it thickens. Add the brown onions that had been removed earlier. Simmer for 20 minutes, or until it reaches the desired consistency, and remove from the heat.

   Wheat FlourWater

7. 7

   Serve hot, with the toppings.

   GingerCoriander LeavesReserved FatGreen ChilliLemon