How to Prepare Nalli (Paya/ Bone Broth) Nihari Recipe

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Directions

• Clean, wash the lamb leg pieces and in a pressure cooker add lamb leg pieces, diced onion, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of salt, 1/4 cup of mustard oil, 1 teaspoon of ginger-garlic paste and 1 –1/2 glass of water.
• Cover the lid and pressure cook it on high flame for 50 min on low the flame and switch off the flame and let the pressure settles down.
• Open cooker and mash the onion with the spatula and keep it aside.
• Grind cumin seeds, black pepper, cloves, cardamom green, cardamom brown, mace, nutmeg, 1 teaspoon ginger-garlic paste,1 diced onion, cinnamon stick along with 2 tablespoon water to make a fine paste.
• Heat nonstick pan with 1/2 cup oil and temper with bay leaf.
• Add chopped onions in the pan and fry it till light golden in color and add ground paste in the wok.
• Add chopped tomato, red chilly powder,1/2 tsp of turmeric powder, coriander powder and salt and cook the spices on low flame till oil shows separately.
• Add cooked spices into the pressure cooker along with a glass of water and mix it well.
• Check salt, if needed add more salt and pressure cook it for 20 on high flame, then cook for another 10 minutes on low flame.
• Switch off the flame, let the pressure settle down.
• Garnish with coriander leaves and Serve hot with chapatti or kulcha.

• You can add or subtract red chilly powder according to your taste bud.
• You can add more or less water while cooking the lamb, it totally depends on what consistency you want for Nihari and but usually the gravy is slightly thin.
• You can also cook the lamb pieces in wok but you will have to boil it for 3 hours on slow flame.
• The more time it takes to cook, the gravy will be tastier.
• Always add less salt, check first then add more if need.

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Meghna Nath