Nalli Nihari
Prepare authentic nalli nihari by simmering lamb shanks with homemade nihari masala and aromatics for a soothing comfort meal.
Equipment
- Small Bowl
Ingredients
For the Homemade Nihari Masala:
- ½ cup ghee
- 2 large onions, thinly sliced
- 1 - inch fresh ginger, finely grated
- 2 cloves garlic, minced
- 4 tablespoons coriander powder
- 4 tablespoons ginger powder
- 1½ tablespoon red chili powder
- 1 tablespoon ground cumin
- 3 teaspoons turmeric
- 3 teaspoons ground fennel
- 3 teaspoons salt
For the Nihari:
- 3 pounds lamb shanks, bone-in with marrow
- 4-6 cups water (enough to cover the shanks)
For the Toppings:
- 4 - inch fresh ginger, minced
- 1 cup cilantro, chopped
- 4 green chilis, finely diced
Instructions
For the Instant Pot:
- Warm the ghee in an Instant Pot on saute mode. Add the onions and saute until they caramelize and brown, for about 20-25 minutes. Remove half of the onions using a slotted spoon and set them aside. Stir the garlic and ginger into the pot and cook for another minute.
- Combine the coriander powder, ginger powder, red chili powder, cumin, turmeric, fennel, and salt in a small bowl and stir them into the pot.
- Rinse the lamb shanks and transfer them to the Instant Pot. Fry them for 2-3 minutes until the color changes. Then, add 4-6 cups of water (just enough to cover the beef).
- Bring the pot to a boil on saute mode, then secure the lid and set it to manual high pressure for 45 minutes with a 15-minute natural release.
- Garnish with the reserved onions, cilantro, ginger, and green chilies.
For the Stovetop:
- Warm the ghee in a Dutch oven over medium heat. Add the onions and saute until they caramelize and brown, for about 20-25 minutes. Remove half of the onions using a slotted spoon and set them aside. Stir the garlic and ginger into the pot and cook for another minute.
- Combine the coriander powder, ginger powder, red chili powder, cumin, turmeric, fennel, and salt in a small bowl and stir them into the pan.
- Rinse the lamb shanks and transfer them to the Instant Pot. Fry them for 2-3 minutes until the color changes. Then, add 4-6 cups of water (just enough to cover the beef).
- Bring the pot to a boil, then reduce the heat. Cover and cook for 3-4 hours.
- Garnish with the reserved onions, cilantro, ginger, and green chilies.
Notes
Expert Tips:
- Set aside 3-4 hours to slow cook the lamb or beef shanks or use a pressure cooker; this helps the meat become tender and extracts the marrow from the shank bones to thicken and flavor the stew.
- The bone marrow or nalli acts like a natural thickening agent for nihari, but if you prefer a thicker stew, you can toast 1 cup of atta flour in a skillet. Then, combine it with 1 cup of warm water. Slowly add the flour mixture to the nihari broth after cooking the beef or lamb; this will also give the nihari more of a signature brownish color.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 373 kcal | Carbohydrates: 18 g | Protein: 22 g | Fat: 26 g | Saturated Fat: 14 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 48 mg | Sodium: 1181 mg | Potassium: 279 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 17 IU | Vitamin C: 12 mg | Calcium: 5 mg | Iron: 11 mg
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