Nalli Nihari

🔥 Prep

• Pat dry the 900 g mutton shanks with paper towels.
• Peel and finely mince 30 g ginger and 10 cloves garlic; set aside.
• Slice 2 red onions thinly.
• Measure 2 tbsp Kashmiri red chili powder, 0.5 tsp turmeric powder, 1.5 tbsp coriander powder, 1.5 tbsp fennel seed, 1 tsp garam masala, 5 green cardamom pods, 2 black cardamom pods, 1 cinnamon stick, 6 cloves, 2 mace blades, 0.25 tsp nutmeg powder, and 2 tsp salt into a small bowl.
• Julienne a small piece of ginger (about 10 g) for garnish and slit 3 green chilies.
• Roughly chop 0.5 cup cilantro and cut 1 lime into wedges.
• Whisk 3 tbsp whole wheat flour with 60 ml water in a cup to make a slurry; set aside.

🔥 Cook

• 1. Heat 60 ml ghee in a heavy-bottomed pot over medium heat; add the sliced red onions and sauté until golden brown, about 5 minutes.
• 2. Add the patted‑dry 900 g mutton shanks and sear on high heat for 4–5 minutes per side until browned on all surfaces.
• 3. Add the minced 30 g ginger and 10 cloves garlic; sauté for 1 minute until fragrant.
• 4. Stir in the measured spice blend (Kashmiri red chili powder, turmeric, coriander, fennel, garam masala, cardamoms, cinnamon, cloves, mace, nutmeg) and 2 tsp salt; toast for 30 seconds on medium-low heat.
• 5. Pour in 1000 ml water, bring to a gentle boil over medium-high heat, then reduce to low, cover tightly, and simmer for 90–110 minutes until the mutton is melt‑in‑mouth tender.
• 6. Whisk the 3 tbsp whole wheat flour with 60 ml water to a smooth slurry; stir into the pot and simmer on low for 10 minutes until the gravy thickens and becomes velvety.
• 7. In a small pan, heat 1 tbsp ghee over medium heat; add the ginger juliennes and slit green chilies, fry for 30 seconds until aromatic (this is the tarka), then pour over the nihari.
• 8. Finish with 0.5 cup chopped cilantro and a squeeze of 1 lime; mix gently and serve hot.

🔥 Serve

• Transfer the hot nihari to a deep serving bowl, drizzling any remaining ghee tarka on top.
• Accompany with warm naan, tandoori roti, or steamed basmati rice.
• Offer extra lime wedges and sliced green chilies on the side for those who like more tang and heat.