Tag Archives: south Indian mutton recipe

Nalli Nihari

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Nihari is a Mughlai dish prepared with the Bone Marrow (nalli) of young lamb with spices for flavor. It one of the most familiar dish after Biryani in Mughlai Cuisine. It is one of the royal dish served in most of the star hotels. Nalli Nihari is prepared in pots and takes almost 7 to 8 hrs to get done.

This was long term try, just like that happen to try today. It was delicious, and the whole house not only our house even our corridor was filled with the aroma of this Nalli Nihari. Even loved in the home, such a finger licking dish, that everyone should give a try. Let us move on to the recipe…

Do check out my other Lamb recipes in this link: Lamb / Mutton

Ingredients:

  • Nalli / Bone Marrow – ½ kg
  • Onions – ½ kg
  • Wheat flour – 1 tbsp
  • Red chilies – 8 nos
  • Fennel seeds – 2 tsp
  • Poppy seeds – 2 tsp
  • Cinnamon – 2 sticks (1 inch each)
  • Cloves – 5 nos
  • Nutmeg – 1 no
  • Mace – 2 nos
  • Cumin seeds – 2 tsp
  • Bay leaf – 2 nos
  • Green Cardamoms – 3 nos
  • Black Cardamoms – 3 nos
  • Black peppercorns – 2 tsp
  • Ginger powder – 1 tsp
  • Roasted Channa dal – 1 tbsp
  • Ghee/Clarified butter – 3 tbsp
  • Salt to taste

Preparation:

  • Peel and thinly slice the onions to pieces (lengthwise). Keep it aside.
  • For Nihari Masala: Dry roast red chilies, fennel seeds, poppy seeds, cinnamon, cloves, nutmeg, mace, cumin seeds, bay leaf, cardamoms, black peppercorns all together for few mins or until a flavorful aroma comes out.
  • Spread the roasted spices in a plate, bring it to room temperature, and grind all these together to a fine powder along with ginger powder and roasted channa dal.
  • Heat ghee/clarified butter in a pressure cooker, add in the thinly sliced onions and cook until they turn brown in color.
  • Take out half the quantity of browned onions and keep it aside.
  • Add in the nalli pieces, along with the grounded nihari masala and salt. Cook until the raw smell goes off.
  • Pour in 1 cup of water, pressure cook for 3 whistles. Remove the lid, when the pressure subsides.
  • Take the wheat flour in a bowl and mix it well with water (no lumps should be formed).
  • Add in the leftover browned onions along with another tbsp of nihari masala, wheat flour mixture and cook until the raw smell goes off and the gravy thickens.
  • Transfer it to a bowl and garnish with coriander leaves.

Serve hot. Goes out well with biryani, pulav or any Indian flat breads. I have accompanied it with plain pulav, chapathi and raita.

 

Lamb Intestine Stir-Fry / Aatu Kodal Vathakkal

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This is my second post with lamb intestine, in my childhood my mom use to keep this atleast once in a month but I haven’t tasted instead simply use to say I don’t like it. But later when I tasted it in a hotel after the completion of my friend, wow I could say that it’s yummy and thenafter I used to have it whenever I go to that restaurant in chennai because due to laziness in cleaning the intestine. But when I am to bangalore I don’t have a chance to taste it, finally came to a conclusion and decided cleaning the intestine although it’s a tough job, it’s worth because my kids loved it.

Already I have a posted a curry recipe with lamb intestine and this time a dry recipe. I love this a lot more than the curry. Let us move on to the recipe…

Lamb Intestine Stir-Fry / Aatu Kodal Vathakkal

Lamb Intestine Stir-Fry / Aatu Kodal Vathakkal

Ingredients:

  • Shallots / Small onions – 200 gms
  • Lamb Intestine – 400 gm
  • Mustard seeds – ¼ tsp
  • Red chilies – 2 nos
  • Cumin seeds – ¼ tsp
  • Curry leaves – a strand
  • Garlic – 4 cloves
  • Ginger – 1” inch stick
  • Turmeric powder – ¼ tsp
  • Cumin powder – 2 tsp
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Chop the cleaned lamb intestine to small pieces and finely chop the onions.
  • Crush the garlic and ginger.
  • Heat oil in a pressure cooker, add in mustard, cumin seeds, red chilies(pinched) and curry leaves. Wait till they crackle.
  • Add in the onions, ginger- garlic and cook till the onions turn golden brown.
  • Add in the chopped intestine followed by turmeric, cumin powder and salt.
  • Cook them till the intestine gets blend well with the spice powder and the raw smell goes off.
  • Pour in a cup of water, let it boil and pressure cook for 5 whistles.
  • Release the pressure, remove the lid and put in medium flame for few mins, till it becomes dry.

Serve hot with steamed rice. Also it goes well with idli, dosa and idiyappam.

Lamb Curry with Dal and Eggplant / Kathirikkai Kari Kulambu / Village Style Mutton Curry

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This is a traditional south Indian Lamb curry, but now I am not sure that how many of us prepare this curry. This one is being a grandma’s recipe so that thought of sharing with you all. This curry tastes good, lamb with the combination of eggplant/brinjal is a heavenly dish, and here I have induced dal also. So let you guys give a try to this dish. Let us move on to the recipe…

Lamb / Mutton curry with Dal and Eggplant

Lamb / Mutton curry with Dal and Eggplant

Ingredients:

  • Lamb / Mutton – ¾ kg
  • Red lentil / Masoor dal – 2 tbsp
  • Eggplant / Baby Brinjal – ¼ kg
  • Coconut pieces – 20 gm (2 tbsp)
  • Onion – 1 ½ no (medium size)
  • Cinnamon – 2” inch stick
  • Cloves – 3 nos
  • Star Anise – 1 no
  • Curry leaves – two strings
  • Garlic – 5 cloves
  • Ginger – 1” inch stick
  • Cumin seeds – 2 tsp
  • Fennel seeds – 1 tsp
  • Black pepper – 1 tsp
  • Red chilies – 6 nos
  • Coriander seeds – 3 tsp
  • Gingelly/Sesame oil – 1 tbsp
  • Salt to taste

Preparation:

  • Chop the onions to medium size. Clean and chop the lamb/mutton pieces into medium size.
  • Dry roast cumin, coriander, black pepper and fennel seeds along with ginger, garlic, red chilies and coconut pieces.
  • Chop the eggplant/brinjal pieces lengthwise into 4 equal portions.
  • Bring them to room temperature and grind all these together by adding little water to a fine paste.
  • Heat oil in a pressure cooker, add cinnamon, cloves, star anise and curry leaves. Wait till they crackle.
  • Add the onions and cook till they turn golden brown.
  • Add in the lamb/mutton pieces along with the red lentils. Cook for few mins till the meat changes in color.
  • Pour in the grounded masala along with salt, turmeric powder and cook till the raw smell goes off and the masala turns dark in color.
  • Add in the eggplant/brinjal pieces and cook for few mins.
  • Pour in two cups of water and let it boil. Cover and pressure cook for 4 whistles.
  • Transfer it to a bowl.

Serve hot with steamed rice and omelette. Also it goes out well with dosa.