Nalli Nihari
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Ingredients
| Nalli (lamb leg pieces) | 750gm |
| Oil | for deep-frying |
| Onion, sliced | 2 medium |
| Pure ghee | 2 tbsps |
| Nihari masala | 2 ½ tbsps |
| Salt | To taste |
| Ginger, cut into thin strips | ½ inch piece |
| Whole wheat flour | 2 tbsps |
| Lemon juice | 1 tsp |
| Fresh coriander, chopped | 2 tbsps |
| Method |
| 1. Heat sufficient oil in a kadai. Add the onions and deep fry till brown and crisp. Drain on absorbent paper. |
| 2. Heat ghee in a deep non stick pan. Add the lamb and nihari masala and sauté for eight minutes. Add six cups of water and salt. Cover and cook for forty five minutes or till lamb is soft. |
| 3. Add half the browned onions, half the ginger and simmer for two minutes. |
| 4. Combine whole wheat flour with six tablespoons of water in a small bowl, ensuring that there are no lumps. Add this to the lamb and continue to simmer for n minutes or till the gravy thickens. |
| 5. Add salt and lemon juice and stir. Garnish with the remaining fried onions, remaining ginger strips and fresh coriander and serve hot. |
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