With the holy month of Ramzan underway, Sheraton Grand Bengaluru Whitefield Hotel & Convention Center has shared a special recipe of Nalli Nihari, prepared by Chef Hitesh Pant. Known for its rich flavours and comforting warmth, this traditional dish is widely enjoyed during Ramzan and holds a special place in festive meals.

Nalli Nihari is a classic slow-cooked delicacy made using lamb shanks simmered in an aromatic gravy of traditional spices. The dish is finished with fragrant rose water and kewra water, giving it a distinctive flavour that makes it a favourite Ramzan speciality.

Prepared by Chef Hitesh Pant from Sheraton Grand Bengaluru Whitefield Hotel & Convention Center, Bengaluru, the recipe highlights the essence of slow cooking and the deep flavours that develop when spices, meat, and stock are gently simmered together.

Ingredients (Serves 4)

• 500 g Nalli (lamb shank, 4-inch cut)
• 10 g Ginger garlic paste
• 35 g Degi chilli powder
• 20 g Turmeric powder
• Salt to taste
• 50 ml Mustard oil
• 100 g Onion, sliced
• 5 g Black cardamom
• 5 g Green cardamom
• 5 g Cinnamon
• 3 g Bay leaf
• 50 g Poppy seeds
• 50 g Curd, whisked
• 20 g Yellow chilli powder
• 20 g Coriander powder
• 100 g Mutton stock
• 20 g Nihari masala
• 10 ml Rose water
• 10 ml Kewra water

For Garnish

• Fresh coriander sprigs
• Ginger juliennes
• Rogan or ghee

Method:

Marinate the lamb shanks with ginger garlic paste, turmeric, degi chilli powder, salt and mustard oil, and set aside for some time. Heat mustard oil in a heavy-bottomed pan and add black cardamom, green cardamom, cinnamon and bay leaf. Once aromatic, add sliced onions and sauté until they turn golden brown.

Add the marinated lamb shanks and sauté well, allowing the flavours to blend. Stir in the remaining spice powders except the nihari masala and mix thoroughly. Gradually add the whisked curd while stirring continuously to avoid splitting.

Add the poppy seeds and mutton stock, then allow the mixture to cook slowly until the lamb becomes tender. Once the meat is cooked, add the nihari masala and mix well. Finish the dish with rose water and kewra water to enhance the fragrance.

Adjust the seasoning if needed. For a smoother texture, the lamb pieces can be removed and the gravy strained before returning the meat to the pan. Allow the dish to simmer briefly before serving.

Chef Tip: For an authentic flavour and texture, allow the nihari to slow cook on low heat for a longer duration. This process helps the marrow from the lamb shanks blend into the gravy, enriching its depth and taste.