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Awadhi Nihari
This dish originated in the kitchens of the Nawabs of Awadh. It is made with slow-cooked lamb shanks, where the meat absorbs all the flavours as it gets cooked for hours, over a fire. Nihari’s literal meaning is ‘nihar muah’— the dish that is eaten early in the morning. Nihari originally used to be made with trotters or the joints of animals; it was considered as cheap meat and was eaten by the poor people, in the lands of the Nawabs. Gradually, the dish became so popular that one of the Nawabs wanted to try it, but being a ruler he could not eat a poor man’s meal. He asked his Khansama to prepare it and the cheap meat was replaced by lamb shanks and that is how Awadhi Nihari became a royal dish.
Portion: 5 Preperation Time: 1 hour
Ingredients for marination
Lamb shanks 1440 gm
Awadhi garam masala 20 gm
Red chilli powder 60 gm
Curd 170 gm
Salt to taste
Ingredients for gravy
Awadhi garam masala 15 gm
Brown onions, crushed 500 gm
Red chilli powder 25 gm
Roasted chana powder 45 gm
Coriander powder 32 gm
Ginger garlic paste 100 gm
Kewra water 15 gm
Milk 790 ml
Lemon juice 40 ml
Cinnamon sticks 2
Bayleaf 2
Refined oil 350 ml
Turmeric 5 gm
Ingredients for awadhi masala
Cinnamon powder 100 gm
Nutmeg 12 gm
Green cardamom 50 gm
Clove 50 gm
Peppercorn 100 gm
Star anise 5 gm
Cumin 75 gm
Method
Crush the nutmeg in an imam dasta. Add the crushed nutmeg along with the other spices and crush into a fine powder in a mixer. Strain and use.
Method for Awadhi Nihari
For marination
Take the lamb shanks in a bowl, add awadhi garam masala, salt, curd and red chilli powder. Keep it aside for at least two hours.
For gravy
Make a slurry of roasted gram flour, milk and kewra water.
Add refined oil in a pan, but do not switch on the flame yet. Add red chilli powder, turmeric, coriander powder and ginger garlic paste.
Light the flame and cook. Add salt, bayleaf and cinnamon sticks.
Cook the masala and then add the lamb stock. Cook for five minutes, then add the crushed brown onions. Add the marinated lamb shanks and cook on low heat. Once the lamb is 80% cooked, add the slurry, which was made earlier and simmer. Finally, add the awadhi garam masala, salt and kewra water. Mix and serve hot.
Thank you,,,
This dish originated in the kitchens of the Nawabs of Awadh. It is made with slow-cooked lamb shanks, where the meat absorbs all the flavours as it gets cooked for hours, over a fire. Nihari’s literal meaning is ‘nihar muah’— the dish that is eaten early in the morning. Nihari originally used to be made with trotters or the joints of animals; it was considered as cheap meat and was eaten by the poor people, in the lands of the Nawabs. Gradually, the dish became so popular that one of the Nawabs wanted to try it, but being a ruler he could not eat a poor man’s meal. He asked his Khansama to prepare it and the cheap meat was replaced by lamb shanks and that is how Awadhi Nihari became a royal dish.
Portion: 5 Preperation Time: 1 hour
Ingredients for marination
Lamb shanks 1440 gm
Awadhi garam masala 20 gm
Red chilli powder 60 gm
Curd 170 gm
Salt to taste
Ingredients for gravy
Awadhi garam masala 15 gm
Brown onions, crushed 500 gm
Red chilli powder 25 gm
Roasted chana powder 45 gm
Coriander powder 32 gm
Ginger garlic paste 100 gm
Kewra water 15 gm
Milk 790 ml
Lemon juice 40 ml
Cinnamon sticks 2
Bayleaf 2
Refined oil 350 ml
Turmeric 5 gm
Ingredients for awadhi masala
Cinnamon powder 100 gm
Nutmeg 12 gm
Green cardamom 50 gm
Clove 50 gm
Peppercorn 100 gm
Star anise 5 gm
Cumin 75 gm
Method
Crush the nutmeg in an imam dasta. Add the crushed nutmeg along with the other spices and crush into a fine powder in a mixer. Strain and use.
Method for Awadhi Nihari
For marination
Take the lamb shanks in a bowl, add awadhi garam masala, salt, curd and red chilli powder. Keep it aside for at least two hours.
For gravy
Make a slurry of roasted gram flour, milk and kewra water.
Add refined oil in a pan, but do not switch on the flame yet. Add red chilli powder, turmeric, coriander powder and ginger garlic paste.
Light the flame and cook. Add salt, bayleaf and cinnamon sticks.
Cook the masala and then add the lamb stock. Cook for five minutes, then add the crushed brown onions. Add the marinated lamb shanks and cook on low heat. Once the lamb is 80% cooked, add the slurry, which was made earlier and simmer. Finally, add the awadhi garam masala, salt and kewra water. Mix and serve hot.
Thank you,,,
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