Nalli Nihari

Von Get Curried · 180 Min.

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Zubereitung

1. Heat the ghee and oil in a pot, then fry the sliced onions until golden and crisp.
2. Add the mutton and fry on high heat for 5-6 minutes.
3. Add the ginger paste and garlic paste and fry until the raw smell goes away.
4. Add the nihari masala, red chilli powder and yogurt, and sauté until the oil separates.
5. Add salt and water, then pressure cook until the mutton is tender.
6. Turn off the heat, open the lid and skim off the oil floating on top.
7. Turn the heat back on, add the wheat flour paste and boil on medium heat for 5-6 minutes.
8. Serve the nihari, drizzle with the skimmed oil and garnish with ginger julienne, green chillies and mint.
9. For the masala: dry-roast the cumin and fennel seeds for a few seconds in a wok.
10. Add the black peppercorns, star anise, cinnamon and mace and toast for a few more seconds.
11. Add the cloves, green and black cardamom, bengal gram, Kashmiri chillies and poppy seeds, then turn off the heat.
12. Add the bay leaf and ginger powder, let cool, then grind to a fine powder.

Zusammengefasst aus dem Video von Get Curried. Schau es dir für die Details an.

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