Nihari Secret: The Overnight Slow-Cooked Masterpiece
🥘 Ingredients
- 1 kgMutton Shank (Nalli)
- 3 tbspNihari Masala
- 1/2 cup (for thickening)Wheat Flour (Atta)
- 1 cupGhee
- for garnishGinger Juliennes
👨🍳 Instructions
Step 1 (Cooking Meat): Sauté meat in ghee with Nihari masala for 10 minutes.
Step 2 (The Long Simmer): Add 6 cups of water. Cover and cook on the lowest possible heat for 4-6 hours until the meat literally melts.
Step 3 (Thickening): Dissolve wheat flour in water and slowly add to the stew while stirring.
Step 4 (The Tadka): Heat extra ghee with a little Kashmiri mirch and pour over the Nihari.
Step 5 (Garnish): Add lots of ginger juliennes, chopped green chilies, and lemon juice.
Step 6 (Serving): Serve hot with Khamiri Roti.
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