🕒 Prep Time: 20 mins
⏳ Cook Time: 3–4 hours (slow-cooked)
🍽️ Serves: 4
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🧂 Ingredients
500g mutton (bone-in pieces)
100g bone marrow (nalli)
50g wheat flour (for thickening)
3 tbsp ginger-garlic paste
2 tsp nihari masala (homemade or store-bought)
1 tsp garam masala
4 bay leaves
5 green cardamom pods
½ cup ghee (clarified butter)
1 large onion, thinly sliced and fried until crisp
Salt, to taste
5 cups water (for slow cooking)
Fresh coriander leaves, chopped (for garnish)
Lemon wedges (for serving)
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🌶️ Optional Nihari Masala (Homemade Blend)
(If not using a store-bought mix)
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
5 cloves
2 green cardamoms
1 black cardamom
1 small cinnamon stick
½ tsp nutmeg powder
½ tsp dry ginger powder
Roast lightly and grind to fine powder.
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👩🍳 Method
1. Heat Ghee:
In a heavy-bottomed pot or handi, heat ghee over medium flame.
2. Sauté Aromatics:
Add bay leaves and cardamom. Then add ginger-garlic paste and sauté until golden brown and fragrant.
3. Add Mutton & Bone Marrow:
Add the mutton and bone marrow. Fry for 8–10 minutes until the meat browns slightly.
4. Add Spices:
Mix in nihari masala, garam masala, and salt. Stir well to coat all pieces.
5. Slow Cook:
Pour in 5 cups of water. Bring to a boil, then cover and cook on low flame for 3–4 hours until the meat is fall-apart tender and the marrow releases flavor.
(For pressure cooker: cook for 45–50 minutes on low after first whistle.)
6. Thickening:
Mix wheat flour with ½ cup of water (to make a slurry). Add gradually while stirring to avoid lumps. Simmer another 10–15 minutes until the curry thickens and becomes silky.
7. Finish & Garnish:
Top with fried onions and fresh coriander. Drizzle a bit of ghee for shine.
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🍋 Serve With
Soft khameeri roti, naan, or paratha
Fresh lemon wedges and julienned ginger on top
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