Mutton Nihari
Equipment
Ingredients
Masala
cumin
1 tsp
saunf
1 tbsp
black pepper
1 tsp
nutmeg
1 piece
black cardamom
4 piece
long pepper
2 piece
bay leaf
2 piece
cinnamon
2 inch
cloves
12 piece
mace
1 piece
star anise
1 piece
green cardamom
10 piece
turmeric
1 tsp
red chilli powder
2 tbsp
deghi mirch
1 tsp
coriander powder
1 tbsp
ginger powder
1 tbsp
dagad phool
4 tbsp
Slurry
atta
3 tbsp
Mutton
mustard oil
1 cup
onion
5 piece
mutton
1 kg
ginger garlic paste
3 tbsp
yogurt
200 g
salt
1 tsp
Instructions
Prepare the spice blend
Dry roast all whole spices and grind them into a fine powder.
Heat the mustard oil
Heat mustard oil in a large pot until it reaches smoking point.
Fry the onions
Add sliced onions to the hot oil and fry until golden brown.
Add ginger garlic paste
Add ginger garlic paste to the fried onions and sauté for 2 minutes.
Add mutton and brown
Add mutton pieces and cook on high heat until the meat is well browned.
Add yogurt and spices
Add yogurt and all the ground spices to the pot. Mix well to coat the meat.
Simmer the nihari
Add water to cover the meat and simmer on low heat for 3 hours until the meat is tender.
Prepare the slurry
Mix atta with water to make a smooth slurry without lumps.
Thicken the nihari
Gradually add the slurry to the simmering nihari while stirring continuously. Cook for 10 minutes until thickened.
Rest and serve
Turn off the heat and let the nihari rest for 10 minutes before serving.
Original recipe
Storage
Reheat slowly to maintain the gravy consistency
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