Mutton Nihari

Name: Mutton Nihari
Total time: 7200 s
Yield: 4 Servings
Cuisine: Indian
Ingredients: 50 grams wheat flour mixed in cup of water - thin shake; 1 kg goat meat, leg pieces with bones,some large boneless pieces and some bones with bone marrow inside; 300 grams onion fried and fine crushed; 2 tbsp Ginger paste; 1 tbsp Garlic paste; 150 ml ghee; 150 ml cooking oil (preferably mustard); 1 Ltr water; For Nihari Masala:; 1 tsp Cumin; 2 Bay Leaves; 1 tsp Aniseed; 3-4 Green Cardamom; 1 tsp Black Peppers; 1 inch Dry Ginger or powder; 4-5 Cloves; Nigella seeds; 1 tsp Paprika and fennel seeds

Ashish Gupta @cook_24721397

Navi Mumbai

Mutton Nihari

Ashish Gupta @cook_24721397

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Ingredients

2 hours

4 Servings

50 gramswheat flour mixed in cup of water - thin shake
1 kggoat meat, leg pieces with bones,some large boneless pieces and some bones with bone marrow inside
300 gramsonion fried and fine crushed
2 tbspGinger paste
1 tbspGarlic paste
150 mlghee
150 mlcooking oil (preferably mustard)
1 Ltrwater
ForNihari Masala:
1 tspCumin
2Bay Leaves
1 tspAniseed
3-4Green Cardamom
1 tspBlack Peppers
1 inchDry Ginger or powder
4-5Cloves
Nigella seeds
1 tsp Paprika and fennel seeds

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Steps

2 hours

1

For Nihari Masala- we need roast and ground following spices: cumin, bay Leaf, aniseed, green cardamom, black peppers, dry ginger 1-2 inch or powder, cloves-4-5, nigella seeds, paprika and fennel seeds.
2

Stir Fry all meat pieces in ghee and remove them (in pressure cooker).
3

Put oil in same vessel (use pressure cooker) and fry the fine grounded Nihari Masala with pre fried crushed onion, fry for 5-7 minutes in medium low heat.
4

Add fried meat pieces and fry for 8-10 minutes till pole separates, then add salt to taste.
5

Add wheat flour with cup of water mixed well, avoid any lumps or bubbles. Mix it well while pouring.
6

Add rest of water, approx 800 ml to 1 litre (if meat is 1 Kg ore more) or reduce water accordingly.
7

Cook till 15-20 minutes or Take 6-8 whistles in pressure cooker, it should be well cooked.
8

Add Ginger Julienne (long slices and finely chopped)with fresh chopped coriander leaves for garnishing.

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Ashish Gupta @cook_24721397

on July 01, 2020 04:52

Navi Mumbai

Ashish just loves to cook and share all learning , hopped between Delhi - Mumbai - Gurgaon and hailed from Kanpur, so tried many local dishes From All Indian regions like northeastern, western, coastal , north and south.Also he loves to travel and always try hands on local food of each city or country.Personally like Indian, Sri Lankan, Middle Eastern, Thai food, French, Vietnamese and ASEAN food.