NAHARI/NIHARI - Winters bring back memories of winter special food in Lucknow, especially Nahari (Nihari). Here's my recipe for Lucknow Style Nihari, just how I learnt it.

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LUCKNOW SPECIAL NAHARI/NIHARI
Preparation time 15 minutes
Cooking time 1 ½ hour
Serves 4
Course : Breakfast/Main course
Cuisine: Lucknow/Uttar Pradesh

Ingredients
For Nihari Masala
5 gms Green cardamom
3 gms mace
1 gms All spice
4-5 long pepper
2 gms Stone flower
3 gms black cumin seeds
2 dried galangal
½ gms Vetiver roots
1 inch cinnamon stick
20 gms black pepper
5 gms dried rose petals

For Nihari
½ cup mustard oil
1 tbsp garlic juice
2 bay leaves
4-5 cloves
2-3 black cardamom
700 gms onion, sliced
1 kg lamb /mutton
salt to taste
1 tbsp ginger garlic paste
5 gms red chilli powder
15 gms Turmeric powder
12-15 gms coriander powder
1 ½ cup curd
2 tbsp wheat flour
2 tbsp prepared nihari masala
1 tbsp kewra water
water

For Tira
1 tbsp Prepared nihari masala
½ cup Ghee
1 ½ tbsp Red chilli powder
1 tbsp Kewra water

For Garnish
Coriander leaves
Onion chopped
Lemon wedges
Khamiri roti

Process
● In a deep handi, heat mustard oil and let it smoke. Sprinkle some garlic juice.
● Add bay leaves, cloves, black cardamom, onion and saute well.
● Add lamb salt to taste and ginger garlic paste and roast them well.
● In a bowl, add red chilli powder, turmeric powder, coriander powder and curd mix well.
● Add the curd mixture into the handi. Water as required and mix well.
● Cover and cook on low flame till the mutton is completely cooked.

For nihari masala
● Heat a pan, add green cardamom, mace, all spice, long pepper, stone flower, black cumin seeds, dried galangal, vetiver root, cinnamon stick, black pepper and dry rose petals. Dry roast till fragrant.
● Transfer the spices in a blender and blend it to a fine powder and keep it aside.
● In a bowl, add wheat flour, prepared nihari masala, water as required, black pepper and kewra water mix well. Transfer this slurry into handi.
● Cook till the the gravy slightly thickened.

For Tira
● Heat a pan, add ghee, nihari masala, red chilli powder and kewra water mix well strain the mixture and transfer it to handi.
● Garnish with coriander leaves, onion chopped, lemon wedges.
● Serve hot with khamiri roti.

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