Allergens in Nalli Nihari: gluten.
Ingredients
Quantities for 4.
- 1kg shank with marrow bones Muttonthe marrow is the point; ask for nalli specifically
- 4, sliced Onion
- 3 tbsp paste, plus julienne to finish Ginger
- 2 tbsp paste Garlic
- 5 tbsp Attathe thickener; nihari gravy is flour-bound, not reduced
- 2 tbsp Fennel Powder
- 1 tbsp Dry Ginger Powder
- 2 tsp Chilli Powder
- 1 tsp Turmeric
- 2 tsp Garam Masala
- 3 Black Cardamom
- 150ml Neutral Oil
- 1 Lemon
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Nihar means dawn. It was cooked overnight on dying coals and eaten at first light, and the long cook is not negotiable.
- Nalli is the marrow bone. Serve it with a thin skewer so people can get the marrow out.
Method
- Brown the onions in the oil until deep and dark. Lift half out and reserve for the top.
- Add the ginger and garlic pastes, then the fennel, dry ginger, chilli, turmeric and black cardamom. Fry 3 minutes.
- Add the meat and bones and fry hard until sealed and coloured, 10 minutes.
- Add 2 litres water, bring to a boil, then cover and cook on the lowest heat for 3 hours.The lowest heat you can hold. A hard boil makes the meat stringy rather than soft.
- Slake the flour in cold water and stir it in. Simmer uncovered 30 minutes until the gravy coats a spoon.Slaked in cold water, always, or it lumps.
- Finish with garam masala. Serve topped with the reserved onions, ginger julienne and lemon.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated and is famously better the next day. Reheat to a full simmer, loosening with hot water.
Nutrition Good estimate
One serving of Nalli Nihari (445 g) is about 743 calories, or 167 calories per 100 g.
High protein: 57 g a serving, 31% of the calories
| Per serving445 g | Per 100 g | |
|---|---|---|
| Calories | 743 kcal | 167 kcal |
| Protein | 56.8 g | 13 g |
| Carbohydrate | 35.3 g | 8 g |
| of which sugars | 5.3 g | 1 g |
| Fibre | 8.8 g | 2 g |
| Fat | 42.4 g | 10 g |
| of which saturated | 5.6 g | 1 g |
| of which unsaturated | 33.8 g | 8 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Dairy-free Indian recipes · Awadhi/Lucknowi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.