why make this recipe
Mutton Nihari is rich, warm, and full of deep flavors. It comforts on cold days and works well for special meals. The slow-cooked meat and thick gravy give a strong, satisfying taste. This recipe uses simple steps and common spices to make an authentic nihari at home.
introduction
Nihari is a slow-cooked stew from South Asia. It uses mutton with bones for more flavor and a thick, spicy gravy. The slow cook makes the meat soft and the broth very tasty. You can cook it on a low flame or use a pressure cooker to save time.
how to make Mutton Nihari
- Make the nihari masala: Dry roast fennel, coriander, cumin, black pepper, cloves, cardamoms, cinnamon, bay leaf, nutmeg, and mace. Grind them to a fine powder. Mix this powder with red chili, turmeric, and Kashmiri chili powder.
- Cook the base: Heat ghee or oil in a heavy pot. Add thinly sliced onions and sauté until golden brown. Add ginger-garlic paste and fry until the raw smell goes.
- Add meat: Put the mutton pieces in the pot. Fry on medium-high heat for 8–10 minutes until they brown a little.
- Add masala: Add the prepared nihari masala and salt. Stir well so the meat coats with spices.
- Add water: Pour 4–5 cups of hot water. Bring to a boil. Lower the flame, cover, and let it simmer for 2½ to 3 hours until the meat is tender. Or pressure cook for 8–10 whistles.
- Thicken the gravy: Mix wheat flour (atta) with 1/2 cup water to make a smooth slurry. Slowly add the slurry to the simmering curry while stirring to avoid lumps. Cook another 10–15 minutes until the gravy thickens.
- Finish: Taste and adjust salt and spice. Sprinkle a little garam masala or a pinch of nihari masala on top. Garnish with ginger juliennes, chopped coriander, sliced green chilies, and a squeeze of lemon.
- Serve: Serve hot with naan, khamiri roti, or steamed rice.
Ingredients :
- Mutton (with bones) – 750 g
- Onions – 2 large (thinly sliced)
- Ginger garlic paste – 2 tbsp
- Wheat flour (atta) – 2 tbsp (for thickening)
- Ghee or oil – 1/2 cup
- Water – 4 to 5 cups (as required)
- Salt – to taste
- Fennel seeds – 1 tsp
- Coriander seeds – 1 tsp
- Cumin seeds – 1 tsp
- Black peppercorns – 1 tsp
- Cloves – 5
- Green cardamoms – 4
- Black cardamom – 1
- Cinnamon stick – 1 inch
- Bay leaf – 1
- Nutmeg – a small pinch
- Mace – 1 small piece
- Kashmiri red chili powder – 1 1/2 tsp
- Turmeric powder – 1/2 tsp
- Red chili powder – 1 tsp
- Ginger – cut into thin juliennes (for garnish)
- Fresh coriander leaves – chopped (for garnish)
- Green chilies – sliced (for garnish)
- Lemon wedges (for garnish)
Directions :
- Dry roast whole spices (fennel, coriander, cumin, black pepper, cloves, cardamoms, cinnamon, bay leaf, nutmeg, mace) until aromatic. Cool and grind to a fine powder. Mix in the powdered red chili, turmeric, and Kashmiri chili powder.
- Heat ghee or oil in a heavy pot. Add sliced onions and fry until golden brown. Add ginger-garlic paste and cook until the raw smell leaves.
- Add mutton pieces; fry on medium-high heat for 8–10 minutes to brown.
- Add the prepared nihari masala and salt. Mix well so spices coat the meat.
- Pour 4–5 cups hot water. Bring to a boil, then cover and simmer for 2½–3 hours until the meat is very tender. Or pressure cook for 8–10 whistles.
- Make a slurry with wheat flour and 1/2 cup water. Slowly stir it into the simmering curry to thicken. Cook 10–15 minutes more.
- Adjust salt and spice. Sprinkle a little garam masala or nihari masala on top. Garnish with ginger juliennes, coriander, green chilies, and lemon.
- Serve hot with naan, khamiri roti, or rice.
how to serve Mutton Nihari
Serve hot in a deep bowl. Add ginger juliennes, fresh coriander, and sliced green chilies on top. Offer lemon wedges on the side. Serve with naan, khamiri roti, or steamed rice. A side of pickles or onion salad works well.
how to store Mutton Nihari
- Refrigerator: Cool to room temperature, store in an airtight container for 2–3 days.
- Freezer: Store in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheat: Heat gently on low flame, add a little water if the gravy is thick. Stir well so it heats evenly.
tips to make Mutton Nihari
- Use mutton with bones for best flavor. Bones add depth to the gravy.
- Brown the onions well for a rich color and taste.
- Cook on low heat for a long time for tender meat. Use a pressure cooker to save time.
- Add the flour slurry slowly and stir to avoid lumps.
- Taste and adjust chillies and salt at the end. Kashmiri chili gives color without too much heat.
variation (if any)
- Beef Nihari: Use beef shanks instead of mutton and cook longer.
- Chicken Nihari: Use chicken pieces and reduce cooking time.
- Richer Nihari: Add beef marrow or more ghee for a richer taste.
- Lighter Nihari: Use less oil and skip marrow for a lighter version.
FAQs
Q: What cut of mutton is best for nihari?
A: Use mutton with bones like shanks, neck, or shoulder. Bones add flavor and gel to the gravy.
Q: Can I make nihari in a pressure cooker?
A: Yes. Pressure cook for 8–10 whistles until the meat is tender. Then thicken the gravy and finish on low heat.
Q: How do I make the gravy thicker?
A: Mix wheat flour (atta) with water to make a slurry and add slowly while stirring. Cook 10–15 minutes to thicken.
Q: Can I make nihari less spicy?
A: Yes. Reduce red chili powder and green chilies. Use Kashmiri chili for color with mild heat.
Q: How long can I freeze nihari?
A: Up to one month in a freezer-safe container. Thaw in the fridge before reheating.
Conclusion
For a clear, tested version of this dish, see this online recipe: Mutton Nihari | Nalli Nihari Recipe | My Weekend Kitchen.
Mutton Nihari
Ingredients
Method
- Dry roast whole spices (fennel, coriander, cumin, black pepper, cloves, cardamoms, cinnamon, bay leaf, nutmeg, mace) until aromatic. Cool and grind to a fine powder. Mix in the powdered red chili, turmeric, and Kashmiri chili powder.
- Heat ghee or oil in a heavy pot. Add sliced onions and fry until golden brown. Add ginger-garlic paste and cook until the raw smell leaves.
- Add mutton pieces; fry on medium-high heat for 8–10 minutes to brown.
- Add the prepared nihari masala and salt. Mix well so the spices coat the meat.
- Pour 4–5 cups hot water. Bring to a boil, then cover and simmer for 2½–3 hours until the meat is very tender. Or pressure cook for 8–10 whistles.
- Make a slurry with wheat flour and 1/2 cup water. Slowly stir it into the simmering curry to thicken. Cook 10–15 minutes more.
- Adjust salt and spice. Sprinkle a little garam masala or nihari masala on top. Garnish with ginger juliennes, coriander, green chilies, and lemon.
- Serve hot in a deep bowl. Add ginger juliennes, fresh coriander, and sliced green chilies on top. Offer lemon wedges on the side. Serve with naan, khamiri roti, or steamed rice.