Ah! You mean “Nail with lines”” in the culinary sense—this is likely referring to “nalli” (bones) or “nail/lined cut” in some recipes, but to make sure I’m precise: are you asking for recipes for Nalli Nihari / Bone-in meat dishes (commonly called “nail curry” in some cuisines) or something else entirely?
If you mean the classic Nalli (bone marrow) recipes, here’s a popular one:
Nalli Nihari (Bone Marrow Stew) Recipe
Ingredients
- 2 lbs (1 kg) beef or lamb shanks (with bone marrow)
- 3 tbsp cooking oil or ghee
- 2 onions, finely sliced
- 2 tsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tsp chili powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 1–2 tsp salt (to taste)
- 4–5 cups water or beef broth
- Fresh coriander leaves for garnish
- Lemon wedges for serving
Optional:
- 1–2 tbsp wheat flour or cornflour (for thickening)
Instructions
- Sear the meat:
- Heat oil in a heavy-bottom pot.
- Brown the nalli pieces on all sides. Remove and set aside.
- Cook the aromatics:
- In the same pot, sauté onions until golden.
- Add ginger-garlic paste and cook 1–2 minutes.
- Add spices:
- Stir in turmeric, chili, and coriander powder. Cook for 1 minute.
- Add meat & water:
- Return nalli pieces to the pot.
- Add enough water or broth to cover the meat.
- Bring to a boil, then reduce heat to low.
- Simmer:
- Cover and simmer 2–3 hours until the meat is tender and marrow is soft.
- Thicken (optional):
- Mix a little flour with water and stir into the stew to thicken.
- Cook another 5–10 minutes.
- Finish & serve:
- Sprinkle garam masala and fresh coriander.
- Serve hot with naan, paratha, or rice, with lemon wedges.
💡 Tips:
- Slow cooking enhances marrow flavor.
- You can also make a pressure cooker version: cook for ~45 minutes under pressure.
- Some recipes add ginger, green chilies, or yogurt for extra richness.
If you want, I can give a simpler, 1-hour version of nalli curry that’s still super flavorful.
Do you want me to do that?
