Mutton Nalli Nihari

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

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.

Method

Step 1

Heat the ghee in a deep non-stick pan. Add the onions and sauté till well browned. Add the lamb and two tablespoons nihari masala and sauté for minimum 10 minutes. Add water 8 cups or as required, fried onions and salt. Cook for minimum forty five minutes or till the lamb is soft. Add the mutton stock and the remaining nihari masala and mix well.

Step 2

Mix whole wheat flour with water in a small bowl, ensuring that there are no lumps. Add this to the lamb and continue to simmer till the gravy thickens. Sprinkle the lemon juice, garnish with the ginger strips and coriander leaves and serve hot.

Niramish Pathar Jhol ( Veg Mutton Curry)

                      

Niramish Mutton Kasha ( Veg Mutton Curry)

The story of mutton that was cooked without onion and garlic and that is call NIRAMISH MANGSHO (Veg Mutton Curry) in Bengal. The name of the dish is bit funny. Is it not?

Basically the concept of the dish came when an animal is sacrificed in front of Goddess Kali or Durga, or in the name of any deity, it becomes Prasad and therefore any non-veg items like onion and garlic can't be used (Don’t be surprised. Bengalis do consider onion and garlic as non-veg items, not  goat / lamb or any animal after sacrificed) J

 Ingredients:

750 gms Mutton -Patha (small male goat) / Khashir mangsho:
7-8 tblsp oil (mustard oil)
2 & ½  tblsp turmeric powder
1 & ½ tsp red chili powder
1  tblsp Cumin Powder
2  tblsp Coriander Powder
1 cup hung curd
½ cup raw papaya paste
2 &  ½  tblsp ginger paste
Black pepper 8 ( optional) 
Cardamom-3-4 whole pieces
Cinnamon-2-3 small pieces
Bay leaf – 3 pic
Salt to taste
Methods:
Clean  and  wash the mutton pieces. Marinade the mutton with hung curd, ginger and papaya  paste, turmeric, coriander and Cumin powder with the 1 tblsp raw mustard oil and salt for 2 hour.
Peel the skin of the potato and cut the potato in two pieces. Rub the potato with turmeric and salt. Now fry the potato and keep it aside.
Heat up oil in a pan and add bay leaf and dry chili and stir it for some time than add  ginger paste, coriander powder, chili powder, green chili and black pepper and stir it for 3-4 munites. Now add the  marinated mutton pieces and stir fry on a high flame heat up for 8-10 minutes or stir well till mutton becomes absolutely dry and the oil separates (kashano in Bengali), it will also change color to a darker shade of brown. Add the dried up mutton in a pressure cooker and pour in 3cups of water, close the lid and wait for 2 whistle  open the lid and put in the potatoes and again allow 2 more whistles. Add the cardamom / cinnamon powder 10 minutes before the mutton is served.

The dish should have fairly thick gravy when done.  Serve with hot chapatti (Indian flatbread), Naans (tandoor-baked Indian flatbread), sweet polao or plain boiled  rice.
Recipe By : Manna Majumder
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Mutton Rezala

Mutton Rezala

Rezala has very popular and authentic dish originated in Bengal and highly influenced by Mughlai cuisine but it little bit different from other typical Mughlai dishes. Generally made with mutton- ribs or chops  pieces with bones (often seena pieces used) cooked in a very fragrant mild white sauce of medium thin consistency. The secret behind a successful Rezala is the use of cardamom, cinnamon and cloves, the dish is spiced with rose petal powder, jayphal – javitri (nutmeg – mace) powder, shahi mirch powder (white pepper powder) and got contrasted by whole dry red chili. The fat used in the dish is ghee/ clarified butter. Also use Varity of attr (essence) such as kewra water or rose water.
That’s why the dish “Mutton Rrezala” is very royal.
You can also prepare it with chicken, paneer, egg or prawns.

Ingredients:

Mutton 1kg , preferably ribs (I used goat meat, lamb can also be used)

Onion - 1 medium ground into a fine paste

Garlic paste - 1tbsp

Ginger paste - 2tbsp

Plain yogurt - Half cup

Cashew paste - 2tbsp

Ghee / Clarified butter - half cup

Dry whole red chili - 8, 10

Peppercorn - 1tsp

Bay leaf

Saffron - 1/4th tsp.

Milk - 2,3 tbsp

Kewra essence few drops

Salt &  Sugar

Grind the following dry spices into a powder

Black cardamom - 2

Green cardamom - 2,3

Cloves - 5,6

Mace (Javitri) - 1, 2 leaves

Method:

Soak the saffron strands in warm milk and keep aside.

Take a bowl and blend onion paste, ginger garlic paste, cashew paste with yogurt. In a mixing bowl marinate the mutton pieces with yogurt mixture along with salt, sugar and two tsp. of dry spice powder. Let it rest overnight.

In a heavy bottom  pan or pressure cooker heat ghee on a low heat. Temper it with bay leaf. Take out the mutton pieces from the marinade and after shaking off all the excess liquids add the meat pieces to the pan.

Sauté it for about 4-5 mins on medium heat. Now add the marinade slowly and mix well.

Add whole red chilies and peppercorn. Cook it covered on low heat for about 30-40 mins till the meat is tender. During cooking add water if required and stir in between to prevent the meat sticking at the bottom or if you want can cook in pressure cooker for about 2-3 whistles on medium high heat and once the pressure releases and cook it covered till the rest is done.  It Once the mutton is just done add the saffron infused milk along with a few drops of kewra water. Cook for another two mins to mix the flavor of saffron and kewra into the meat. Let it stand for an hour. Serve with naan or paratha.

Dal-Gosht / Mutton Dalcha

                   

Dal-Gosht / Mutton Dalcha

                                 


Dal-Gosht or Mutton Dalcha is a very famous meat curry from  Pakistan!  But now days  this dish is very attractive, delicious and  hit with everybody in Hyderabad & Bangladesh. It is made with mutton, chana dal and a host of spices. You can try with red lentils, kidney beans or soaked Bengal gram or a mixture of all.

Ingredients:
Serves: 5
• 1.5 kg of mutton medium sized pieces
• 2 cups of sliced onions ...
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 1/2 tablespoon of cumin paste
• 1.5 teaspoons of turmeric powder
• 1 teaspoon of red chilli powder
• 2 cardamoms
• 2 cinnamon sticks
• 2 bay leaves • 2 tablespoons of vegetable oil
• Salt as needed
• Water as needed
• 1.5 cups of chana dal (Split Bengal gram), soaked for 3 hrs
• Fresh coriander leaves for garnishing

 Method:
 
1. Wash the mutton pieces and mix with sliced onions, ginger, garlic and cumin pastes, turmeric and red chilli powders, cardamoms and cinnamon sticks, bay leaves, oil and salt.
2. Pour the mixture on a heated pressure cooker. Water will come out from the meat as it gets cooked.
3. Add water to the pressure cooker so that the water floats above the meat by 2 inches of depth.
4. Wash the chana dal (Split Bengal gram)and add to the pressure cooker.
5. Put the lid of the pressure cooker. Turn the heat off when the pressure cooker hisses 10 times.
6. Now garnish with coriander leaves and serve hot with paratha

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