Nihari Mutton
04-09-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Mutton
1 kg mutton (goat or lamb), cut into large pieces
4 tablespoons ghee or oil
2 medium onions, thinly sliced
2 tablespoons ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
Salt to taste
4-5 cups water (adjust as needed)
For Nihari Spice Mix (roast and grind)
2 tablespoons fennel seeds (saunf)
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1-inch cinnamon stick
4-5 green cardamom pods
2 black cardamom pods
5-6 cloves
1 teaspoon black peppercorns
1 bay leaf
1 small star anise
½ teaspoon nutmeg powder
½ teaspoon mace (javitri)
For Garnish
Fresh coriander leaves
Thinly sliced ginger
Green chilies
Lemon wedges
Instructions:
Prepare the Nihari Spice Mix
Dry roast fennel seeds, cumin seeds, coriander seeds, cinnamon, cardamom pods, cloves, black peppercorns, bay leaf, and star anise in a pan over medium heat until aromatic.
Let them cool, then grind them into a fine powder. Mix in nutmeg and mace powder.
Set the nihari spice mix aside.
Cook the Mutton
Heat ghee or oil in a large heavy-bottomed pot over medium heat.
Add thinly sliced onions and sauté until golden brown.
Add ginger-garlic paste and cook until the raw smell disappears.
Add turmeric powder, red chili powder, and coriander powder. Stir well and cook for 1-2 minutes.
Add the mutton pieces and sear them until browned on all sides.
Sprinkle the prepared nihari spice mix and salt over the mutton, stirring to coat the meat with the spices.
Add enough water to cover the mutton and bring it to a boil.
Slow Cook the Nihari
Reduce the heat to low, cover the pot, and let the mutton simmer for 2-3 hours. Stir occasionally and add more water if needed to maintain a thick, soupy consistency.
The mutton should become tender and fall off the bone as it slow cooks, while the gravy thickens and develops deep flavors.
Final Touch
Once the mutton is fully cooked and tender, adjust the seasoning as needed.
If desired, you can mix 1 tablespoon of wheat flour in a little water and add it to the gravy for a thicker consistency. Simmer for another 10-15 minutes.
Serve
Transfer the Nihari Mutton to a serving bowl.
Garnish with fresh coriander leaves, thinly sliced ginger, green chilies, and a squeeze of lemon juice.
Serve hot with naan, paratha, or rice.
Enjoy this rich and flavorful Nihari Mutton—a classic slow-cooked dish perfect for a special meal!
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