Deccan Tiffin – 4 May 2020 20:02

Lucknowi Nihari. So here’s the finished dish, made with nalli or lamb shanks which are full of beautiful marrow. There’s a layer of mustard oil on top which is a lot deeper in the original recipe but I’ve not used quite as much. Legend has it that this began as a humble dish for workers made with mainly fat and bones but later evolved into a more refined dish with meat included. My previous post showed you the spices that went into the masala apart from which there are two other spice mixes, yoghurt, onions, garlic, ginger etc. It’s a multi-step and long process but it’s totally worth it. There is a debate as to where this originated with one school of thought saying it travelled from Shahjanabad to Awadh rather than the other way. There are of course variations to the recipe beef/goat; ghee/mustard oil; besan yes/no; thick/thin gravy and so on depending on where you are. I used mustard oil, besan and made a rich and slightly thick soup in which we dipped and slurped our homemade sourdough naan. . .
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