NALLI NIHARI RECIPE BY CHEF ANIRUDH DESHPANDE

NALLI NIHARI RECIPE BY CHEF ANIRUDH DESHPANDE

EXECUTIVE CHEF AT WESTIN GOA

Nali Nihari is a slow – cooked stew with bone -in shank pieces, preferably from the shank. The marrow leaves the bone and mixes with the gravy, giving the stew a rich flavour. The shank turns soft and juicy when it is done.

INGREDIENTS OF NALI NIHARI

Measurements (1 cup =240 ml; 1 tbsp = 15 ml; 1 tsp =5 ml)

1. 1 tbsp. ghee
2. 8-10 Pieces baby lamb with bones
3. 2 medium onions finely sliced.
4. 1 tsp ginger paste
5. 1 tbsp garlic paste.
6. 1 cup curd
7. 1 tbsp fried onion
8. 1 tbsp cumin powder
9. 1 tsp yellow chilli powder
10. 1 tbsp coriander powder
11. 1 tsp turmeric powder

WHOLE SPICE FOR NIHARI MASALA

• 1 tsp mace
• 3 bay leaves
• 1 inch cinnamon stick
• 4 pod green cardamom
• 1 tsp clove
• 2 pod black cardamom
• 8-10 black peppercorns
• ¼ tsp grated nutmeg

• 1 tbsp fried onion
• FOR GARNISH
• 1 inch ginger, cut into strip.
• 4-5 stalks fresh coriander leaves
• 1 tbsp lemon juice

TO MAKE NALLI NIHARI CURRY

1. Heat ghee in a deep bottom stock pot. Once the ghee is hot, add the sliced onion and fry till they start to turn brown.
2. Add lamb shank pieces, ginger paste, garlic paste, coriander powder, turmeric powder, cumin powder and salt. Mix well to coat the lamb shank in ghee and spices. Sauté for 5 mins.
3. Add the nihari masala and 8 cup of water. Mix well cover and cook on very low heat for about 3 hours until the shank is tender keep checking in between the way to know that the shank is cooked is when it breaks easily with spoon.
4. Sprinkle some lime juice and garnish with ginger strip and fresh coriander leaves. Serve hot.