Mutton ... 500 gms (leg pieces with bone / shank )
Wheat flour ... 2 tbsps
Desi ghee / clarified butter .. 2-3 tbsps
Onion ......... 1 large (sliced and deep fried until brown and crispy)
Ginger ...... 1
Turmeric powder .. 1/4 tsp
Salt ......... 1/2 tsp
Coriander leaves .. 1 tbsp
Lemon wedges ... 2-3 for garnishing
Nalli Nihari Masala ... 2 tbsps.
Dry red chillies .... 5-6
Cumin seeds ....... 1 tbsp
Coriander seeds ... 1 tbsp
Fennel seeds / saunf .. 1 tbsp
Cloves ....... 8 - 10
Green Cardamoms ... 6
Black cardamoms ... 1-2
Black pepper corns .. 1 tbsp
Bay leaves ............. 2-3
Mace ..................... 1 piece
Cinnamon ........... 2 sticks of 1 inch
Ginger powder ... 1 tbsp
Garlic powder or dried flakes .. 1 tbsp
Nutmeg powder .... 1/2 tsp
Directions
Lightly roast all the whole spices skipping the other ingredients.Grind them to a fine powder. Store in a sterilized dry jar until use.You can make more quantity and store it for later use too.
. Clean the mutton and marinate with a little salt, turmeric powder and lemon juice.
Melt desi ghee in a pressure cooker and tip in the marinated meat.
Stir fry until the water dries up and the meat gets a light brown colour.
Add the nalli nihari masala powder and saute a little.
Now add 5-6 cups water and close the pressure cooker. Cook until the meat is tender. The cooking time varies according to the meat used. If it is tender it takes 5-6 whistles. You can check and continue cooking again adding little water if needed. Check for salt too and add if needed.
Next dissolve the wheat flour with water. Mix well to avoid lumps.
Stir it into the cooked meat and mix it well. Add the deep fried onion at this stage and simmer for about 5 minutes.
When nihari is ready serve it with the garnishings on the side. ( lemon wedges, deep fried onion slices, chopped coriander and ginger juliennes )
