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Mutton Nalli Nihari Recipe by Shireen Anwar
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Mutton Nalli Nihari Recipe by Shireen Anwar
Prep Time
10 mins
Cook Time
1 hr 40 mins
Total Time
1 hr 50 mins
 

Craving a hearty, flavorful meal of Pakistan? Look no further than Mutton Nalli Nihari. This iconic dish, renowned for its rich, creamy texture and aromatic spices, is a true culinary masterpiece.

Course: Comfort Food, Main Course
Cuisine: Pakistani
Keyword: Bakra Eid, bone marrow, dinner, Eid Recipes, Mutton, mutton nihari, nalli nihari, nihari
Servings: 6
Chef: Shireen Anwar
Ingredients
  • 1 kg Mutton shanks
  • 2 tbsp Ginger-garlic paste
  • 4 tbsp Prepared nehari masala
  • ½ cup Flour
  • ½ cup Wheat flour
  • 2 tsp salt
  • 3-4 Bone marrow
  • 2 cups Clarified butter
  • 3 tbsp red Chili powder
  • 10 cups Water
For the Nehari Masala:
  • ¼ cup Cinnamon
  • 25 gm Green cardamom
  • 25 gm Black cardamom
  • ¼ cup Cloves
  • ½ cup anise seeds
  • ½ cup poppy seeds
  • ¼ cup Mace
  • ¼ cup Dry ginger
  • 20 gm Star anise
  • 25 gm Long pepper
  • ½ cup Kachri powder
  • ¼ cup Roasted chickpeas
  • ½ cup Chili powder
Cooking Method
Prepare the Nehari Masala:
  1. Grind all the ingredients for the masala together very finely, sieve it with a fine sieve, and store in a labeled bottle.
Cook the Nihari:
  1. Heat clarified butter in a pot. Fry ginger-garlic paste until fragrant. Add mutton pieces, chili powder, salt, and nehari masala. Fry well, sprinkling in a little water.
  2. Add nalli and 10 cups of hot water to the pot. Cover and cook for 1 hour.
  3. Mix flour and wheat flour with water to make a paste. Add this paste to the meat and cook on a very low flame for 1.5 to 2 hours.
  4. Serve hot with finely sliced ginger, chopped green chilies, coriander leaves, lemon wedges, and tandoori nan.