why make this recipe
Mutton Nihari is slow-cooked and full of deep flavor. It gives soft meat and a thick, spicy gravy. Make it when you want a special, warming meal for family or guests. If you like rich meat dishes, also see 20 chicken breast recipes you’ll love for more ideas.
introduction
This Mutton Nihari recipe is simple and clear. It uses whole spices, browned onions, and slow cooking to make tender meat and a thick sauce. You can cook it on the stove for a few hours or use a pressure cooker to save time. The dish goes well with bread or rice and makes a strong, comforting meal.
how to make Mutton Nihari
- Roast and grind whole spices to make the nihari masala. Mix with powdered spices.
- Fry onions in ghee or oil until golden. Add ginger-garlic paste and cook until the raw smell is gone.
- Add mutton pieces and fry on medium-high heat until the meat browns a little.
- Stir in the prepared nihari masala and salt. Mix well.
- Add 4–5 cups of hot water. Bring to a boil, then lower the heat, cover, and simmer for 2½–3 hours until the meat is very tender. Or pressure cook for 8–10 whistles.
- Make a wheat flour slurry with 1/2 cup water and add it slowly while stirring to avoid lumps. Cook 10–15 minutes until the gravy thickens.
- Taste and adjust salt and spice. Sprinkle a little garam masala or nihari masala on top. Garnish with ginger juliennes, chopped coriander, sliced green chilies, and a lemon squeeze.
- Serve hot with naan, khamiri roti, or steamed rice.
Ingredients :
- 750 g Mutton (with bones)
- 2 large Onions (thinly sliced)
- 2 tbsp Ginger garlic paste
- 2 tbsp Wheat flour (atta) (for thickening)
- 1/2 cup Ghee or oil
- 4 to 5 cups Water (as required)
- Salt (to taste)
- 1 tsp Fennel seeds
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Black peppercorns
- 5 Cloves
- 4 Green cardamoms
- 1 Black cardamom
- 1 inch Cinnamon stick
- 1 Bay leaf
- a small pinch Nutmeg
- 1 small piece Mace
- 1 1/2 tsp Kashmiri red chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- Ginger (cut into thin juliennes, for garnish)
- Fresh coriander leaves (chopped, for garnish)
- Green chilies (sliced, for garnish)
- Lemon wedges (for garnish)
Directions :
- Make the Nihari Masala: Dry roast fennel, coriander, cumin, black pepper, cloves, cardamoms, cinnamon, bay leaf, nutmeg, and mace. Grind into a fine powder. Mix with red chili, turmeric, and Kashmiri chili powder.
- Cook the Base: Heat ghee or oil in a heavy pot. Add onions and sauté until golden brown. Add ginger-garlic paste; fry until the raw smell disappears.
- Add Meat: Add mutton pieces and fry on medium-high heat for 8–10 minutes until browned.
- Add Masala: Add the prepared nihari masala and salt. Mix well.
- Add Water: Pour 4–5 cups of hot water. Bring to a boil. Lower the flame, cover, and let it simmer for 2 1/2 to 3 hours (or pressure cook for 8–10 whistles) until meat is tender.
- Thicken the Gravy: Mix wheat flour with 1/2 cup water to make a slurry. Add it slowly to the simmering curry, stirring continuously to avoid lumps. Cook for another 10–15 minutes until it thickens.
- Finish: Adjust salt and spice. Sprinkle garam masala or a pinch of nihari masala on top. Garnish with ginger juliennes, coriander, green chilies, and a squeeze of lemon.
- Serve With: Naan, khamiri roti, or steamed rice.
how to serve Mutton Nihari
Serve the Nihari hot in deep bowls. Add fresh ginger juliennes, chopped coriander, sliced green chilies, and lemon wedges on the side. It goes well with soft naan, khamiri roti, or plain steamed rice. For other meat serving ideas, check these easy and healthy ground turkey recipes.
how to store Mutton Nihari
- Cool the curry to room temperature before storing.
- Store in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat gently on low heat and add a little water if the gravy is too thick.
tips to make Mutton Nihari
- Brown the onions well for a deep, sweet flavor.
- Roast whole spices until fragrant; this gives a fresh aroma.
- Use meat with bones for better taste.
- If you use a pressure cooker, reduce total cooking time but check tenderness after cooking.
- Add the flour slurry slowly while stirring to avoid lumps.
- Taste and adjust spices at the end. Keep fresh lemon and ginger for garnish to brighten the dish.
variation (if any)
- Beef Nihari: Use beef instead of mutton and cook longer until tender.
- Chicken Nihari: Use chicken pieces and reduce cooking time.
- Less spicy: Cut back on red chili and Kashmiri chili powder.
- Richer gravy: Add more ghee for a richer finish.
FAQs
Q: Can I make Nihari in a pressure cooker?
A: Yes. Pressure cook for about 8–10 whistles, then check meat for tenderness.
Q: Can I use boneless mutton?
A: You can, but bones add more flavor. If you use boneless meat, reduce cooking time.
Q: How do I thicken the gravy without wheat flour?
A: You can use brown onion paste, cornstarch slurry, or cook longer to reduce the liquid.
Q: Can I prepare the masala ahead?
A: Yes. Make the nihari masala in advance and store in an airtight jar.
Q: How to reheat without losing flavor?
A: Reheat slowly on low heat and add a splash of water. Stir gently.
Conclusion
If you want another full recipe guide and a slightly different take, see this detailed Mutton Nihari | Nalli Nihari Recipe | My Weekend Kitchen.
Mutton Nihari
Ingredients
Method
- Dry roast fennel, coriander, cumin, black pepper, cloves, cardamoms, cinnamon, bay leaf, nutmeg, and mace. Grind into a fine powder. Mix with red chili, turmeric, and Kashmiri chili powder.
- Heat ghee or oil in a heavy pot. Add onions and sauté until golden brown. Add ginger-garlic paste; fry until the raw smell disappears.
- Add mutton pieces and fry on medium-high heat for 8–10 minutes until browned.
- Add the prepared nihari masala and salt. Mix well.
- Pour 4–5 cups of hot water. Bring to a boil. Lower the flame, cover, and let it simmer for 2 1/2 to 3 hours (or pressure cook for 8–10 whistles) until meat is tender.
- Mix wheat flour with 1/2 cup water to make a slurry. Add it slowly to the simmering curry, stirring continuously to avoid lumps. Cook for another 10–15 minutes until it thickens.
- Adjust salt and spice. Sprinkle garam masala or a pinch of nihari masala on top. Garnish with ginger juliennes, coriander, green chilies, and a squeeze of lemon.
- Serve the Nihari hot in deep bowls with fresh ginger juliennes, chopped coriander, sliced green chilies, and lemon wedges on the side. It goes well with soft naan, khamiri roti, or plain steamed rice.