Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.


Nalli Nihari

By Executive Chef Ali Khan

Preparation:

  • Marinate lamb meat with ginger, garlic, tumeric, salt and refrigerate it for 2 hours.               
  • In a pan cook sliced onions till they get brown. Then add all whole spices to it. Cook it for another 5 minutes.               
  • Cool it down and puree the mixture.               
  • Heat oil in a thick - bottom pan and saute lamb meat and add spices to it.(Add lamb stock and onion mixture)
  • After cooking it till it gets tender, add nicely whisked curd and diluted gram flour to it.
  • Adjust the seasoning by adding salt.               
  • Put some ghee on top and serve it hot.   

Ingredients:

  • Lamb Meat with bone - 250 gm   
  • Onion - 80 gm   
  • Red Chilli powder - 10 gm   
  • salt as required   
  • Clove - 3gm   
  • Star anis - 5 gm   
  • Black cardamom - 5 gm   
  • green Cardamom - 5 gm   
  • Mace - 3 gm   
  • Bay Leaf - 3 gm   
  • Nutmeg - 3 gm   
  • Oil - 30 ml   
  • Ghee - 1 Tbs   
  • Gram Flour - 15 gm   
  • Garlic - 10 gm   
  • Ginger - 10 gm   
  • Yellow cilli powder - 5 gm   
  • Curd - 30 gm   
  • Lamb Stock - 45 ml   
  • Cumin Powder - 5 gm   
  • Corinader Powder - 5 gm   
  • Turmeric - 5 gm   
  • Fresh Coriander - 5 gm