Chef Sanjeev Kapoor's nalli nihari recipe highlights key flavours of the Mughlai dish, bringing this elaborate recipe to home kitchens. Slow-cooked, flavourful, delicate, and rich – nalli nihari is one of the most difficult dishes to prepare. It involves slowly cooking the meat, mainly the shank of goat or lamb, along with bone marrow. When it is cooked for hours, the marrow leaves the bones and is mixed with the gravy, giving the stew a rich flavour, and the mutton turns soft and juicy when it is done.Sanjeev Kapoor's nalli nihari will delight your taste buds. (Sanjeev Kapoor)Also Read | Chef Kunal Kapur shares refreshing homemade ginger ale recipe: See step-by-step preparationThis melt-in-your-mouth dish takes hours to make. However, it is avidly enjoyed by meat lovers, as it is the star of Mughlai cuisine, possibly second only to biryani. It is a popular stew prepared in both the North (Lucknow and Delhi) and the South (Hyderabad).On July 2, chef Sanjeev Kapoor shared a delicious nalli nihari recipe that you can easily cook at home on his website. A few key ingredients in Sanjeev Kapoor's version of the Hyderabadi dish include mutton shanks, mustard oil, onions, garlic, red chilli powder, whole-wheat slurry, screw pine water, and saffron water.Preparation time: 15 to 20 minutesCooking time: 1 hour 30 minutes to 2 hoursServes: 4 peopleHere's how to make nalli nihari: Ingredients500 grams of lamb shanks (nalli)250 grams mutton, cut into two-inch pieces on the bone¼ cup mustard oil4 large onions, sliced2 tablespoons ginger-garlic paste½ tablespoon green chilli pasteSalt to taste2 teaspoons red chilli powder1½ teaspoon turmeric powder2 teaspoons coriander powder½ cup yogurt1½ tablespoons nihari masala2 to 3 tablespoons whole wheat flour slurry2 teaspoons screw pine (kewda) water2 teaspoons saffron waterGinger strips for garnishChopped green chillies for garnishKhamiri roti for servingMethodHeat mustard oil in a pan till it begins to smoke. Add onions and sauté till golden brown.Add lamb shanks, mutton, ginger-garlic paste, green chilli paste, and salt; mix well, then sear on high heat for 8 to 10 minutes.Add red chilli powder, turmeric powder and coriander powder and mix well.Add yoghurt and nihari masala, mix, and cook until the fat separates.Add 3 cups of water, mix well, cover and cook on medium heat for 40 to 45 minutes. Reserve some Rogan in a small bowl. Add the whole-wheat flour slurry, mix well, and cook for five to seven minutes.Add screw pine water and saffron water and mix well.Transfer to a serving bowl, drizzle with the reserved rogan, garnish with ginger and green chillies, and serve hot with khamiri roti.Note to readers: This report is based on user-generated content from social media.Krishna Priya Pallavi is a journalist with over 9 years of experience, covering health, fashion, pop culture, travel, wellness, entertainment, festivals, mental health, art, decor, fitness, and sex and relationships. She is an alumna of the Indian Institute of Mass Communication (IIMC), Dhenkanal, and holds an undergraduate degree in Journalism and Mass Communication from Guru Gobind Singh Indraprastha University, Delhi. Her strong academic foundation informs her analytical and detail-oriented approach to storytelling, helping her uncover stories where none seem to exist.