Nalli Nihari is a rich and flavorful Indian stew made with tender pieces of lamb shank (nalli) and slow-cooked with a variety of spices and aromatic ingredients. This traditional dish is popular in North India, especially during the winter months when a warm and comforting meal is appreciated. Here's a delicious Nalli Nihari recipe:

How to prepare.

Nalli Nihari Recipe

Ingredients:

• >> 500 grams lamb shanks (nalli)
• >> 3 tablespoons ghee (clarified butter) or vegetable oil
• >> 2 large onions, finely sliced
• >> 2 tablespoons ginger-garlic paste
• >> 2-3 green chilies, slit (adjust to your spice preference)
• >> 2 tomatoes, chopped
• >> 1 teaspoon cumin seeds
• >> 1 black cardamom
• >> 3-4 green cardamom pods
• >> 4-5 cloves
• >> 1-inch cinnamon stick
• >> 1 bay leaf
• >> 1/2 teaspoon turmeric powder
• >> 2 teaspoons red chili powder (adjust to your spice preference)
• >> 1 tablespoon coriander powder
• >> 1/2 teaspoon garam masala
• >> Salt, to taste
• >> 5-6 cups water
• >> Fresh coriander leaves, chopped (for garnish)
• >> Ginger julienne (for garnish)
• >> Lemon wedges (for serving)
• >> Fried onions (optional, for garnish)
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Instructions:

1. 1. In a large heavy-bottomed pot or pressure cooker, heat the ghee or oil over medium heat. Add the cumin seeds, black cardamom, green cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until the spices release their aroma.

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3. 2. Add the sliced onions to the pot and cook until they turn golden brown.

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5. 3. Add ginger-garlic paste and green chilies. Cook for a couple of minutes until the raw smell disappears.

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7. 4. Add the lamb shanks (nalli) to the pot and sear them on all sides until they are lightly browned.

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9. 5. Stir in the chopped tomatoes, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook until the tomatoes become soft and the oil starts to separate from the masala.

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11. 6. Pour in the water, making sure the lamb shanks are fully submerged. If using a pressure cooker, close the lid and cook for about 4-5 whistles or until the meat is tender. If using a regular pot, cover it with a lid and simmer on low heat for 2-3 hours until the meat is tender and falls off the bone.

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13. 6. Once the lamb shanks are cooked and the gravy has thickened, check for seasoning and adjust salt and spices if needed.

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15. 7. Garnish the Nalli Nihari with chopped coriander leaves and ginger julienne.

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17. 8. Serve the Nalli Nihari hot with naan, roti, or steamed rice. Squeeze a lemon wedge over the stew before enjoying its delectable flavors.

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Optional: You can also garnish the Nalli Nihari with fried onions to add extra texture and taste.