Nahari
An authentic non-vegetarian recipe from Delhi, India — with exact measurements and step-by-step instructions.
The Story Behind the Dish
Nahari is a treasured non-vegetarian dish from Delhi, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.
Ingredients
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Heat ghee in a large heavy pot. Fry sliced onions until golden brown. Remove half for garnish.
Add ginger-garlic paste to remaining onions in the pot. Cook for 2 minutes.
Add mutton shank pieces and brown on all sides for 8 minutes.
Add red chilli powder, nihari masala, ground fennel, and salt. Stir well.
Add enough water to fully submerge the meat (about 1.5 litres). Bring to boil.
Reduce heat to very low. Cover tightly and cook for 2–2.5 hours until the meat is fall-off-the-bone tender.
Mix wheat flour with a little water to make a slurry. Add to the stew and stir well to thicken the gravy.
Simmer uncovered for another 15 minutes until gravy thickens.
Add garam masala and adjust salt.
Serve garnished with julienned ginger, green chillies, fried onions, coriander, and lemon wedges.
Cook
3 hours
Serves
4 servings
Level
Hard