Nalli Nihari: a slow-cooked Sunday classic

Bone-in mutton, marrow and a deep, silky gravy. The step-by-step method printed on every Shahi Nalli Nehari pouch.

Every Shahi Masala pouch carries its own tried-and-tested recipe on the back, written in English, Hindi and Urdu. Here it is in full, with a few notes from our kitchen.

At a glance

Cook time: 35 min · Serves: 6-7 · Pouch: 35g

Ingredients

• Mutton (Hindi: 'adle ka', i.e. mixed cuts) 600 g
• Nalli (bone marrow) 200 g
• Wheat flour 60 g
• 2 onions, finely chopped
• Ginger garlic paste 2 tbsp
• Ghee 2 tbsp (English text only)
• 1 packet Shahi Nalli Nihari Masala
• 1 pouch Shahi Nalli Nehari Masala

Method

1. Heat ghee in a pan, add onion and fry until golden brown; take out half of the fried onion and keep aside.
2. Add ginger garlic paste and fry well, then add the mutton and Shahi Nalli Nihari Masala and saute for a few minutes.
3. Add water and cook until the mutton is tender.
4. Mix the wheat flour in 1 cup of water and add it slowly to the gravy while stirring until well blended.
5. Add the nalli marrow and remaining fried onion, cover and cook on low flame for half an hour.
6. Serve with sliced chilli, ginger strips and lemon wedges.

Tips from the Shahi kitchen

• Measure the meat as the pouch suggests: the blend is balanced for that quantity.
• Taste before adding extra salt; the masala is already seasoned.
• Store the opened pouch airtight, in a cool and dry place.

Order Shahi Nalli Nehari Masala as a single pouch, a Pack of 6 or a Pack of 12.