नल्ली निहारी: मुगलई खाने की एक बेहद खास रेसिपी | Authentic Nihari recipe by Chef Ashish Kumar

Recipe:
For this recipe, we need 1 Kg of Lamb Shanks including few boneless meat pieces from legs. Please make sure the meat is fresh. Take 2 pieces of black cardamom, 4-5 pieces of green cardamoms, 6-8 pieces of peppercorns, 6-8 pieces of cloves, Take less than half piece of a nutmeg, Take a finger size cinnamon stick, One tablespoon of coriander seeds, One tablespoon of fennel seeds, One tablespoon of cumin seeds, Make fine powder of all spices. Add half flower of mace, Add 2 pieces of long pepper, Grind again Nihari Masala is ready. Just add half teaspoon of Ginger powder, Deep fry slices of 2 big size onions and strain in a paper towel. Traditionally Nihari is cooked in copper utensil known as 'Degachi; In this, it is cooked faster. Copper is a very good conductor of heat and is been used since centuries. We have to get it coated with tin which is called 'Kalai' in layman language. Pour 1.5 cups of mustard oil in hot Degchi. You can use clarified butter or any other oil of your choice. Add 2-3 bay leaves, Add lamb shank and other pieces, Fry for 5 minutes at high heat. Mix 2 tablespoons of ginger garlic paste in half a cup of water and add in lamb. Cook for 5 minutes at medium flame. Add a tablespoon of red chili powder(Degi Mirch) a tablespoon of salt. You can add as per your taste. Mix well Cover the lid and cook for 3-4 minutes at low flame. Add Nihari Masala. Mix Well. Cover the lid and cook for 5-7 minutes at low flame. Add one liter of hot water. Increase flame until boil. Cover the lid and cook for an hour at low heat. Lamb is cooked. Let it rest for approx an hour so that oil should come up at the top. Remove extra oil from the gravy. This we will use later at the time of serving. Add 2-3 tablespoons of roasted gram flour or wheat flour in a bowl. Liquify it by adding a cup of water. Heat up the cooked mutton gravy again. Add fried brown onion slices. Save a little for garnish. Add gram flour liquid and keep stirring at high heat to avoid lumps. Cook it for another 20 minutes at medium heat. Gravy will be thicker by reducing at high flame.
Make it as thick as you like. Nalli Nihari is done and ready to serve. Let's serve it. It's garnishing is very conventional and very particular. You can enjoy Nalli Nihari with the bread of your choice. Pour little spiced oil which has been taken out from the gravy. Sprinkle few slices for brown onions. Add a few juliennes of ginger. Add little chopped green chilies. Add a lemon wedge.

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