Nalli Nihari is different from the regular mutton dishes out there. Here is how to make it
Ingredients
- Mutton: 1 kg (chopped with bones)
- Mutton stock: 2 litres
- Onion: 300 grams (finely sliced)
- Curd: 200 grams
- Ginger-garlic paste: 50 grams
- Cuscus: 50 grams
- Turmeric powder: 30 grams
- Cumin, Cinnamon, cloves, cardamom and Nutmeg: 100 grams (20 grams each)
- Coriander powder: 50 grams
- Chilli powder: 30 grams
- Tomato puree: 300 ml
- Ghee: 250 ml
- Refined oil: 150 ml
- Butter: 250 grams
- Lime juice, garam masala powder: For garnishing
Preparation
Heat up oil in a pan and melt the ghee. Fry the cinnamon, cumin, cardamom and nutmeg. Add the onion and fry until golden brown. Keep some of the onion aside for garnish. Add the ginger-garlic paste and saute. Add the mutton, curd, turmeric powder, coriander powder, chilli powder and saute well. Pour in the tomato puree followed by the mutton stock. Cook for 40 minutes. Take it off the heat and transfer the mutton pieces to another dish. Strain the liquid. Put the pan back on the heat and add the mutton pieces and the liquid. Cook until the gravy thickens. Add the fried onions, lime juice and garam masala powder as garnish. Ready to serve.
