Nali Nihari

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large deep pot, heat 2 cups of oil and add the meat chunks and nali (marrow bones).

Step 2

Grind all the dry whole spices for the nihari masala into a fine powder. Mix in the salt, Kashmiri chilli powder, and ground turmeric to make the nihari masala spice blend.

Step 3

Add the nihari masala spice blend to the meat and bones, and cook for about 30 minutes until the color changes.

Step 4

Pour in 7 litres of water and bring the mixture to a boil.

Step 5

Slow cook the nihari for 5-6 hours on low heat or pressure cook for 80 minutes.

Step 6

Carefully remove the oil that floats on the surface and set it aside for later use.

Step 7

Take out the nali (marrow bones) and set them aside for serving.

Step 8

Mix the all-purpose flour with water to create a slurry, then slowly pour it into the nihari curry while stirring continuously.

Step 9

Let the curry simmer for an additional hour without stirring.

Step 10

Turn off the heat and allow the nihari to rest for 25 minutes.

Step 11

Serve the nihari hot, pouring the reserved oil over it. Garnish with chopped coriander, julienne-cut ginger, green chillies, and a squeeze of fresh lemon juice.

Step 12

Serve the nihari with the nali on the side for added flavor. Enjoy your delicious homemade nihari!