Mutton Nihari

Submitted by Ashima G.

"Nihari is a deliciously smooth flour based stew with slow cooked mutton and a myriad of spices. This recipe takes a long time to cook but is easy to put together. To get the best flavour, the mutton is cooked on very low heat for upto 4 hours. Traditionally Nihari was cooked all night and then served to the Kings of Delhi in breakfast after the morning prayers. From the royal kitchens of the Mughals, the dish has now crossed all borders of region, religion and course."

 

• Ready In: 4hrs 15mins
• Ingredients: 13
• Serves: 6-8

ingredients

• 1 kg mutton (preferably shank portion, cut into 8-10 pieces)
• 4 tablespoons ghee
• 2 medium onions, finely sliced
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon salt (or to taste)
• 2 teaspoons coriander powder
• 1⁄2 teaspoon turmeric powder
• 3 tablespoons wheat flour
• 2 tablespoons garam masala (readily available in Indian or Pakistani stores)
• 1 inch ginger, cut into this strips
• 3 fresh coriander leaves
• 1 tablespoon lime juice

directions

1. Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown.
2. Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt. Mix well to coat the mutton in ghee and spices. Sauté for 5 minutes.
3. Add the garam masala and 8 cups of water. Mix well, cover and cook on very low heat for about 4 hours until the meat is tender. Keep checking in between. The way to know that the meat is cooked is when it breaks easily with a wooden spoon.
4. Dissolve wheat flour in half cup of water such that there are no lumps. Slowly add it to the gravy. Stir to mix it well in the gravy and let it simmer for another 10-15 mins till the gravy thickens.
5. Sprinkle some lime juice and garnish with ginger strips and fresh coriander leaves. Serve hot.