Nalli Nihari

Nalli Nihari
Chef -
Serves - 4
Restaurant - Saffron, JW Marriot
Time - to prepare

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       

Method

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

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

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

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

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

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