Nalli Nihari/ Slow cooked Mutton in Spices

EID MUBARAK!!!!!!!!!!!!!

Eid ul Adha or Bakrid is also called as “feast of sacrifice. Bakrid is one of the most important Muslim festivals. Eid began with we all getting ready to go to the eidgah for the eid prayers. This is the first time, I went to the mosque to offer festive prayer. I was pretty much excited and after finishing the prayers, there was a small breakfast session and kids enjoyed a lot as many games were there for them. After spending some time, we came back and my lunch work started.

This time I wanted to make it simple, so instead of biryani, I planned to make ghee rice, mutton curry and Kerala style parippu payasam.  For the mutton curry, I thought of making something different, which I never made before and so I finalised on “nalli nihari”, which from so long I was thinking of preparing.

Nihari is a stew made of meat in which traditionally the meat is slow cooked for hours. The spices and the taste will make this dish unique.

The word “Nihari” is originated from Arabic “Nahar” which means “day”, this is cooked overnight for 6- 8 hours. This is served to the emperors after the morning prayers. If the Nihari masala is made and stored prior to cooking, it will make easier to prepare. This is prepared with the leg pieces of goat. Hope you all like this. Try this out and let me know.

Ingredients:

Nihari Masala:

1. Fennel Seeds- 2 tsp
2. Cumin Seeds- 2 tsp
3. Cloves- 4 nos
4. Cinnamon- 1 small stick
5. Cardamom- 3 nos
6. Big Cardamom- 2 nos (optional)
7. Nutmeg- 1 tsp
8. Mace- 1 Tsp
9. Black Pepper- 1 tbsp

For the Curry:

1. Mutton- 2 Pounds
2. Onions- 4 nos
3. Green Chillies- 3 nos
4. Oil- 2 tbsp
5. Ginger and Garlic Paste- 1 tbsp
6. Red Chilli Powder- 2 tbsp
7. Coriander Powder- 2 tbsp
8. Salt- as required
9. Nihari Masala- 3 tbsp
10. Whole wheat Flour- 4 tbsp
11. Water- 1 Cup
12. Lemon Juice- 2 tbsp

Method:

For masala:

• Dry roast the ingredients in the masala till nice aroma comes. Switch off and grind to a fine powder when cooled.

For the Curry:

1. Slice the onions and green chillies and wash and drain mutton. Keep this aside.
2. Heat a pan with oil, add the sliced onions and green chillies.
3. When the raw smell disappears and when they turn light brown in colour add the ginger- garlic paste. Stir well.
4. Add the red chilli powder, coriander powder and salt. Add the cleaned mutton pieces and stir for about 5- 6 minutes on a medium flame.
5. Add the Nihari masala. Mix, add little water and cook on low flame with a lid, till the spices all get blended well with the mutton pieces.
6. Meanwhile, add the whole wheat flour to a cup of water and stir well and make sure that lumps are not formed.
7. After some about 45- 50 minutes, take off the lid and add the whole wheat flour mixture in the mutton gravy and mix well.
8. When the gravy thickens, switch off the flame and add the lemon juice on top.
9. Garnish this using julienned ginger and serve along roti, chapatis, naan, biryani, pulao. I served along with ghee rice.