Name: Nalli nihari recipe by Madhu Dhawn at BetterButter
Cook time: 150 min
Total time: 150 min
Yield: 5
Ingredients: 1kg - mutton (shoulder and shanks cut); 3 large or 5 medium - onions; 2 tbs - garlic paste; 250 - gms yogurt; 50 gms/4-5 tbsp (roasted) - channa powder; salt to taste; 3 tbs - saunf; 1 tsp - ginger powder; 1/2 tsp - zeera; 1/2 tsp - kali mirch; 2 - badi elichi; 6 - small elichi; 5 - laung; A pinch of nutmeg powder; 1 blade mace/javitri; 1 - tej patta; 1 tsp - khus khus; 2 tsp - red chilli powder/degi mirch; 1/2 tsp - anardana powder; 2 cups - Oil/ghee

Ingredients Serving: 5

1kg - mutton (shoulder and shanks cut)
3 large or 5 medium - onions
2 tbs - garlic paste
250 - gms yogurt
50 gms/4-5 tbsp (roasted) - channa powder
salt to taste
3 tbs - saunf
1 tsp - ginger powder
1/2 tsp - zeera
1/2 tsp - kali mirch
2 - badi elichi
6 - small elichi
5 - laung
A pinch of nutmeg powder
1 blade mace/javitri
1 - tej patta
1 tsp - khus khus
2 tsp - red chilli powder/degi mirch
1/2 tsp - anardana powder
2 cups - Oil/ghee

Instructions

Starting from saunf to anardana mix all in mixer grinder. Pulse for a few seconds.
Heat oil, add sliced onions, cook till brown, add garlic paste and saute for a while.
Add mutton and saute for good 15 minutes, add mixed masala and bhuno/roast for another 5 minutes, add whipped yogurt and continue to roast again for 5 to 7 minutes
Add 5 cups of water, salt, cover cook on low flame for 1 & a 1/2 hours.
When the mutton is tender add roast chana powder dissolved in 1/2 cup of water, add to mutton, cover and cook for 10 minutes or till the oil floats on the top.
We can remove the oil on the top and re-use it for chicken curry or keema,
Garnish with ginger julliennes and slit green chillies

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