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Mutton Nihari

Mutton Nihari is a rich, slow-cooked stew from South Asia, featuring tender mutton in a thick, spicy gravy that’s perfect for cold days and special meals.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Pakistani, South Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Nihari Masala
  • 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
Main 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)
  • to taste Salt
For Garnish
  • Ginger (cut into thin juliennes)
  • Fresh coriander leaves (chopped)
  • Green chilies (sliced)
  • Lemon wedges

Method
 

Preparation
  1. 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.
  2. 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.
  3. Add mutton pieces; fry on medium-high heat for 8–10 minutes to brown.
  4. Add the prepared nihari masala and salt. Mix well so the spices coat the meat.
  5. 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.
  6. 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.
  7. Adjust salt and spice. Sprinkle a little garam masala or nihari masala on top. Garnish with ginger juliennes, coriander, green chilies, and lemon.
Serving
  1. 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.

Notes

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. Refrigerate leftovers in an airtight container for 2–3 days or freeze for up to 1 month.