Delhi x Japan
Nihari ramen
Old Delhi breakfast stew, now with noodles. Slow broth, fast slurp.
120 minTime
57 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original743kcalsame
57 gproteinsame
8 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Heat the ghee in a pressure cooker on medium heat. Fry half the onion 10 minutes until deep brown; lift out half for garnish.
- 2Add the mutton and whole spices and sear 6 minutes on high heat. Add ginger garlic paste, the ground spices and salt and fry 3 minutes on medium heat.
- 3Add the water. Pressure cook on medium heat for 10 whistles, about 40 minutes. Let pressure release naturally.
- 4Lift out the meat and shred it. Whisk the flour with a ladle of broth and stir it back in. Simmer uncovered on low heat 15 minutes with the soy.
- 5Boil the eggs 6 1/2 minutes, cool in ice water and peel.
- 6Cook the noodles in plenty of boiling water on high heat for 3 minutes or as the packet says. Drain well.
- 7Divide the noodles into bowls, add the shredded mutton, ladle over hot broth and top with eggs, crisp onion, ginger, chilli, coriander and a lemon wedge.
Serve it like this
Coil the noodles in a deep bowl, pile shredded mutton on one side and halved eggs on the other, pour broth to the rim, and top with a tight tangle of ginger, crisp onion and coriander.
