Mutton Nalli Nihari |
Nalli Nihari is a National Dish of our neighbor Pakistan. Do you why the recipe calls Nalli Nihari? The word Nihari is derived from the term 'Nihar' which means 'morning after sunrise'. The term ‘Nihari’ is used as a prefix to denote that the curry is usually served as a meal after the Muslim sunrise (Fajr) prayers which is followed by a long rest before going off to the afternoon (Zhuhr) prayers. Traditionally Nihari was cooked overnight and then served to the Kings of Delhi in breakfast after the morning prayers during the Mughal times. Nihari was prepared with either beef or mutton although the leg of lamb is more popularly served today.
Ingredients
Lamb Leg Pieces
750 grams
Nihari Masala 2 tablespoons
Onions sliced 2 medium
Fried onions 2 tablespoons
Salt to taste
Lamb stock 2 cup
Whole wheat flour (atta) 1 tablespoons
Lemon juice 1 teaspoon
Ginger cut into thin strips 1/2 inch piece
Fresh coriander leaves chopped 2 tablespoons for garnishing (optional)
Nihari Masala 2 tablespoons
Onions sliced 2 medium
Fried onions 2 tablespoons
Salt to taste
Lamb stock 2 cup
Whole wheat flour (atta) 1 tablespoons
Lemon juice 1 teaspoon
Ginger cut into thin strips 1/2 inch piece
Fresh coriander leaves chopped 2 tablespoons for garnishing (optional)
Nihari masala is
nothing but roasted spices(In Bengali it’s call Bhaja Masal- is a unique Bengali spice blend). To make the nihari masala, dry
roast cumin seeds, green and black cardamom, cloves, mace, fennel seeds, black
peppercorns, red chillies, cinnamon, poppy seeds, nutmeg, ginger powder and bay
leaf in a non-stick pan and Grind the roasted spices along with roasted chana
dal powder.