This Ramadan, Make Authentic Nalli Nihari Like Chef Anirudh Deshpande! Check Out This Recipe

by Shreya Rathod
This Ramadan, Make Authentic Nalli Nihari Like Chef Anirudh Deshpande! Check Out This Recipe

India’s history has witnessed several invasions, but it was the Mughals who made the land their home. And this was the prime reason why you can notice a heavy influence of Mughlai cuisine in India. From korma to haleem, there are several dishes that were introduced by the Mughals. And while it is difficult to make these dishes with their authentic taste, Chef Anirudh Deshpande from Westin Goa has a perfect Nalli Nihari recipe for you! Here’s how you can cook this delicious recipe like the chefs.

Nalli Nihari Recipe By Chef Anirudh Deshpande

Nalli Nihari
Credits: Press Release

The recipe of Nalli Nihari is a time-consuming and confusing process. But this recipe will simplify it for you! The dish is a slow-cooked stew and is not done till the marrow leaves bones and mixes with the gravy. It has a rich flavour and the shanks are soft and juicy!

To make this delicious dish, you will need the following ingredients: pieces of baby lamb with bones, ghee, onions (finely sliced), ginger paste, garlic paste, curd, fried onion, cumin powder, yellow chilli powder, coriander powder and turmeric powder.

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The chef has also given the recipe for Nihari masala that you can make! It includes these ingredients: mace, bay leaf, green cardamom, clove, cinnamon, black peppercorns, black cardamom, nutmeg, and fried onion.

Don’t forget the garnishing items — ginger, coriander leaves and lemon juice.

The Recipe Process

Start by taking a deep bottom stock pan and pouring some ghee into it. Once it is hot enough, add sliced onions and fry them till brown. Then add lamb shank pieces to the pot. Now start adding ginger paste, garlic paste, coriander powder, turmeric powder, cumin powder and salt, mix everything well and saute for five minutes. See to it that the meat is well coated with ghee and spices.

Now add the nihari masala and eight cups of water to the pot. Mix well, cover and cook on very low heat for about three hours until the shank is tender. Keep checking in between to know whether the shank is cooked. It is done when it breaks easily with a spoon. Lastly, sprinkle some lime juice and garnish with ginger strips and fresh coriander leaves. Your Nalli Nihari is ready! Enjoy it with an assortment of Indian breads.

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This Ramadan, make this delicious recipe and enjoy it with your family!

Cover Image Courtesy: Press Release