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Mutton Nihari

Mutton Nihari is a slow-cooked dish that features tender meat and a thick, spicy gravy, ideal for a comforting meal.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Nihari Masala
  • 1 tsp Fennel seeds Dry roast before grinding
  • 1 tsp Coriander seeds Dry roast before grinding
  • 1 tsp Cumin seeds Dry roast before grinding
  • 1 tsp Black peppercorns Dry roast before grinding
  • 5 Cloves Cloves Dry roast before grinding
  • 4 Green cardamoms Green cardamoms Dry roast before grinding
  • 1 Black cardamom Black cardamom Dry roast before grinding
  • 1 inch Cinnamon stick Dry roast before grinding
  • 1 Bay leaf Bay leaf Dry roast before grinding
  • a small pinch Nutmeg Dry roast before grinding
  • 1 small piece Mace Dry roast before grinding
  • 1 1/2 tsp Kashmiri red chili powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Red chili powder
For the Main Dish
  • 750 g Mutton (with bones) Preferably with bones for better flavor
  • 2 large Onions (thinly sliced) Fried until golden
  • 2 tbsp Ginger garlic paste Fry until the raw smell disappears
  • 2 tbsp Wheat flour (atta) For thickening the gravy
  • 1/2 cup Ghee or oil
  • 4 to 5 cups Water (as required) Adjust as needed
  • Salt (to taste)
  • Ginger Ginger (cut into thin juliennes, for garnish)
  • Fresh coriander leaves Fresh coriander leaves (chopped, for garnish)
  • Green chilies Green chilies (sliced, for garnish)
  • Lemon wedges Lemon wedges (for garnish)

Method
 

Make the Nihari Masala
  1. 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
  1. 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
  1. Add mutton pieces and fry on medium-high heat for 8–10 minutes until browned.
Add Masala
  1. Add the prepared nihari masala and salt. Mix well.
Add Water
  1. 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
  1. 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
  1. 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
  1. 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.

Notes

Brown the onions well for a deep, sweet flavor. Use meat with bones for better taste. If using a pressure cooker, reduce total cooking time but check tenderness after cooking.