Lamb marrow bones cooked with spicy nihari masala


  • Lamb leg pieces (nalli) 750 grams

  • •Pure ghee 2 tablespoons

  • •Onions,sliced 2 medium

  • •Fried onions 2 tablespoons

  • •Salt to taste

  • •Lamb stock 2 cups

  • •Whole wheat flour (atta) 2 tablespoons

  • •Lemon juice 1 teaspoon

  • •Ginger,cut into thin strips 1/2 inch piece

  • •Fresh coriander leaves,chopped 2 tablespoons

  • •Nihari masala

  • •Cumin seeds 1 1/2 tablespoons

  • •Green cardamoms 7

  • •Black cardamoms 2

  • •Cloves 8-10

  • •Mace 3 blades

  • •Fennel seeds (saunf) 2 teaspoons

  • •Black peppercorns 12-14

  • •Dried red chillies 6

  • •Cinnamon 2 inch stick

  • •Poppy seeds (khuskhus/posto) 1 1/2 teaspoons

  • •Nutmeg,grated 1 teaspoon

  • •Dry ginger powder (soonth) 1 teaspoon

  • •Bay leaf 1

  • •Roasted chana dal powder 1 tablespoon


  • 1.

    To make the nihari masala, dry roast cumin seeds, green and black cardamom, cloves, mace, fennel seeds, black peppercorns, red chillies, cinnamon, poppy seeds, nutmeg, ginger powder and bay leaf in a non-stick pan.

  • 2.

    Grind the roasted spices along with roasted chana dal powder. Heat the ghee in a deep non-stick pan. Add the onions and sauté till well browned. Add the lamb and two tablespoons nihari masala and sauté for eight minutes.

  • 3.

    Add six cups of water, fried onions and salt. Cook for forty five minutes or till the lamb is soft. Add the nalli stock and the remaining nihari masala and mix well.

  • 4.

    Combine whole wheat flour with six tablespoons of water in a small bowl, ensuring that there are no lumps. Add this to the lamb and continue to simmer till the gravy thickens.

  • 5.

    Sprinkle the lemon juice, garnish with the ginger strips and coriander leaves and serve hot.


serve with steamed rice & plain naan

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