Mutton Nihari
This easy nihari recipe uses homemade nihari masala to recreate that authentic taste of this spicy stew recipe. Succulent pieces of meat swimming in a thickened spiced soup.
- Prep time
- 15 min
- Cook time
- 3 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Mutton (Or Lamb)
- 1 Onions
- 100 ml Oil
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Salt
- 50 g Wheat Flour
- 100 ml Water
- Coriander
- Ginger
- 2 Green Chillies
- 1 tbsp Fennel Seeds (Saunf)
- 1 tbsp Cumin Seeds (Jeera)
- 1 tbsp Coriander Seeds
- 1 tsp Black Peppercorns
- 1 inch Cinnamon (Dalchini)
- 2 Black Cardamom (Bari Elaichi)
- 5 Green Cardamoms (Elaichi)
- 7 Cloves
- 2 Bay Leaf
Instructions
- 1
In a pan heat up the oil on medium heat until hot
- 2
Add the ginger paste and garlic paste then sauté for a few minutes on medium heat
- 3
Add the lamb or mutton and cook until the colour changes
- 4
While the lamb/mutton is cooking, grind the fennel seeds, cumin seeds, coriander seeds, black peppercorns, cinnamon, black cardamom pods, green cardamom pods, cloves and bay leaves until a fine powder is formed
- 5
Add the nihari masala powder, chilli powder, turmeric powder, and salt then cook the spices for 5 minutes
- 6
Add the water and cook for a further 2 hours on low heat until the meat is tender
- 7
In a separate bowl, mix the wheat flour and 100ml of water to form a smooth paste - this flour mixture acts as a thickening agent, if you want to thicken it more then add more flour
- 8
Add the flour mixture into the pan then cover with a lid and cook for 30 minutes on a low heat
- 9
In another pan, heat up the olive oil on medium heat until hot
- 10
Add the sliced onions and fry the sliced onions until browned and caramelised
- 11
Add the browned onions to the lamb along with the chopped coriander, julienned ginger, and finely diced chillies
- 12
Serve with homemade naan and enjoy!