Mutton Nihari

Name: Mutton Nihari
Total time: 2700 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: Nihari Masala Powder -; 2 tbsp. cumin seeds; 2 tbsp. fennel seeds; 1 tbsp. coriander seeds; 8-10 Kashmiri red chilies; 1 tsp. cloves; 3 green cardamoms; 2 black cardamoms; 3 " cinnamon stick; 15 peppercorns; 2 bay leaves; 1/2 blade mace; 1 tbsp. saunth (dry ginger powder); 1/2 tsp. nutmeg powder; Mutton Nihari -; 700 gms. mutton on bones, curry cut; 3 onions, sliced; 2 tbsp. ginger-garlic paste; 1/2 cup oil; salt to taste; 3 tbsp. nihari masala; 1/2 tsp. turmeric powder; 2 tbsp. wheat flour + 1/2 cup water; 3-4 cups water

Bethica Das @kitchen_flavours

Sharjah (UAE)

#EID - Mutton Nihari is a restaurant style mutton stew very popular all over North India, especially New Delhi and Lucknow. This Eid special delicacy has many versions and has its roots in Pakistan too. It is traditionally relished with Khameri bread for breakfast. However, it also goes well as a lunch / dinner menu with naan, tandoori roti, jeera rice or steamed rice. It is slow cooked to perfection, but I tried the easiest way by pressure cooking it. The gravy is smooth and is thickened by wheat flour slurry. The nihari masala is freshly dry roasted and ground. It can be prepared much in advance and stored in an air-tight container in the fridge for later use. The consistency is like a stew and is served, garnished with the rogan, chopped coriander leaves, chopped green chilies, fried onion and lime wedges.

Bethica Das @kitchen_flavours

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Ingredients

40-45 minutes

3-4 servings

Nihari Masala Powder -
2 tbsp.cumin seeds
2 tbsp.fennel seeds
1 tbsp.coriander seeds
8-10Kashmiri red chilies
1 tsp.cloves
3green cardamoms
2black cardamoms
3" cinnamon stick
15peppercorns
2bay leaves
1/2blade mace
1 tbsp.saunth (dry ginger powder)
1/2 tsp.nutmeg powder
Mutton Nihari -
700gms. mutton on bones, curry cut
3onions, sliced
2 tbsp.ginger-garlic paste
1/2 cupoil
salt to taste
3 tbsp.nihari masala
1/2 tsp.turmeric powder
2 tbsp.wheat flour + 1/2 cup water
3-4 cupswater

Saved

Steps

40-45 minutes

1

Nihari Masala Powder - Dry roast the above ingredients, Cool, grind and sieve. Store in an airtight container.
2

In a small bowl, mix together ginger-garlic paste, nihari masala and turmeric powder along with some water into a smooth paste. Keep aside.
3

Then mix together the wheat flour and the water to form a slurry. Keep aside.
4

Heat oil in a pan and sauté the onions till golden brown. Drain and set aside to cool down. Then blend along with some water into a smooth paste. Keep aside.
5

Into the same oil, add the mutton and sauté for 4-5 minutes. Now add the nihari masala paste and mix everything well. Stir fry for 2-3 minutes.
6

Then add the onion paste & sauté again for 2-3 minutes. Add the water && salt to taste. Transfer to a steel bowl & place it in a pressure cooker, containing some water in the bottom. Pressure cook for 1 whistle on a high flame and 20-25 minutes on a low flame.
7

After the pressure releases, skim away the rogan from the surface of the gravy and keep aside.
Transfer the mutton nihari back into the pan & add the wheat flour slurry. Simmer further for 2 minutes. By now the gravy will thicken to a desired stew like consistency.
8

Serve, garnished with the saved rogan, ginger juliennes, chopped green chilies, chopped coriander leaves, fried onion and lime wedges. Enjoy with Khamiri bread, naan, tandoori roti, jeera rice or steamed rice.