Lalla Ki Nihari Recipe

Toast whole spices

In a dry skillet over medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, green cardamom, cloves, cassia/cinnamon, bay leaves and mace. Toast, stirring frequently, until aromatic and slightly darker (3–4 minutes). Remove from heat and cool completely.

Grind to powder

Using a spice grinder or mortar and pestle, grind the cooled toasted spices to a fine powder. Measure out 3 tablespoons for the nihari. Reserve any extra for other uses.

Heat ghee or butter in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced onions and cook, stirring occasionally, until deep golden brown and caramelized, about 12–15 minutes. Remove half of the fried onions and set aside for garnish.

Add the remaining fried onions back to the pot along with julienned ginger, minced garlic and slit green chilies. Sauté 2–3 minutes until fragrant.

Add the beef shank pieces and marrow bones to the pot. Brown the meat on all sides, 6–8 minutes, to develop flavor. This step can be done in batches to avoid overcrowding. If the pot becomes dry, add 1–2 tablespoons of water to deglaze and scrape up browned bits.

Stir in the ground toasted spice powder (about 3 tbsp) and mix to coat the meat briefly for 1 minute to bloom the spices.

Pour in the water (about 10 cups) and add bay leaves if not already in the spice powder. Bring to a gentle boil, then reduce heat to the lowest simmer. Skim any scum or excess fat that rises to the surface in the first 10–15 minutes.

Cover the pot with a tight-fitting lid and simmer very gently for 4–6 hours on the stovetop until the meat is falling-off-the-bone and marrow is soft. Alternatively, use a pressure cooker and cook for 1–1.5 hours on medium pressure, or a slow cooker on low for 8 hours. Check occasionally and add water if the level drops too low.

While the meat is nearly done, make the atta/maida slurry: mix the raw wheat flour or all-purpose flour with 1/2 cup hot water to a smooth lump-free paste.

Temper the slurry by whisking a few tablespoons of the hot nihari stock into the slurry to bring it closer to temperature, then pour the slurry slowly into the simmering pot while stirring continuously to avoid lumps.

Simmer uncovered on low for another 20–30 minutes, stirring occasionally, until the gravy has thickened to your desired consistency and the slurry has cooked through. Taste and add salt (about 2 tsp or to taste). If using yogurt for additional body, whisk it until smooth and stir in in small amounts while the stew is warm (not boiling) to prevent curdling; simmer 5 minutes more.

Skim excess fat if desired and adjust seasoning. If the marrow from the bones has loosened, stir gently to distribute the rich gelatinous texture through the sauce.

Ladle the nihari into deep bowls ensuring each serving gets a piece of shank and some marrow. Top with reserved fried onions, chopped cilantro, chopped mint, julienned ginger and sliced green chilies. Serve with lemon wedges on the side to squeeze over before eating.

Nihari is traditionally eaten with warm naan, tandoori roti, sheermal or steamed rice. Leftovers taste better the next day after flavors meld; gently reheat on low, adding a splash of water if too thick.