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Nalli nihari By Hana zahoor

Hana zahoor
The dish is known for its spiciness, taste, texture, and gravy.A dish i learned from my mom its unique in every aspect.

Serves4 Servings

Cooking Time75 minutes

Meal TypeMAIN COURSE

View step by step

INGREDIENTS

  • 1 cup baby lamb with bones
  • 1 tsp mace
  • 1 bay leaf
  • 2 pods green cardamom
  • 1 tsp cloves
  • 1 pod black cardamom
  • 2 tsp fresh garlic
  • 1 tsp fresh ginger
  • 1 tsp garam masala
  • 1 Tbsp coriander powder
  • 1 tsp yellow chilli powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 Tbsp fried onions
  • 1/2 cup curd
  • Salt to taste
  • 1 Tbsp ghee
  • 1 cup lamb stock
  • 1 tsp gram Flour (besan)
  • Kewda water
  • 1 tsp screw pine essence

PREPARATION

  1. 1

    In a heavy bottomed pot boil lamb and remove the unwanted parts.

  2. 2

    In a hot pan, add some ghee, whole garam masala and ginger garlic paste; stir till the paste is cooked. Add some fried onions.

  3. 3

    Put turmeric powder, cumin powder, yellow chilli powder and coriander powder.

  4. 4

    Saute with the boiled lamb. Add lamb stock to it and let it cook for sometime till the lamb gets tender.

  5. 5

    Add nicely whisked curd and add diluted gram flour to the gravy. Season with salt.