Mutton Nihari is a slow-cooked, indulgent stew renowned for its robust flavors. This dish features tender mutton simmered in a fragrant blend of spices like cumin, cinnamon, and cardamom, enriched with a base of slow-cooked onions and aromatic masalas. The resulting gravy is rich and thick, perfect for soaking into naan or ladled over rice, offering a tantalizing taste of traditional Pakistani and North Indian cuisine in each comforting bite.
Here’s a detailed recipe:
Ingredients:
For Marination:
- 1 kg mutton pieces (with bones)
- 1 cup yogurt
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
For Nihari Masala:
- 1/2 cup ghee or oil
- 2 onions, finely sliced
- 2 tablespoons wheat flour (atta)
- 2 tablespoons gram flour (besan)
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2-3 green chilies, slit lengthwise
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1-inch piece of cinnamon stick
- 3-4 green cardamom pods
- 3-4 cloves
- 1 black cardamom pod
- 1 bay leaf
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 8 cups mutton or beef stock
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- Sliced ginger (for garnish)
- Lemon wedges (for serving)
- Thinly sliced onions, fried until golden (for garnish)
Instructions:
1. Marinating the Mutton: a. In a bowl, mix the mutton pieces with yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, and salt. Marinate for at least 1-2 hours or overnight for better flavor.
2. Preparing Nihari Masala: a. Heat ghee or oil in a large, heavy-bottomed pot or pressure cooker. b. Add sliced onions and sauté until golden brown. c. Add wheat flour (atta) and gram flour (besan). Continue to sauté until the flour and onions turn golden and release a nutty aroma. d. Add ginger paste, garlic paste, green chilies, cumin seeds, fennel seeds, cinnamon stick, green cardamom pods, cloves, black cardamom pod, and bay leaf. Sauté for a couple of minutes. e. Add coriander powder, cumin powder, turmeric powder, and red chili powder. Mix well for a minute.
3. Cooking the Mutton: a. Add the marinated mutton to the pot and stir well to coat the meat with the spices. b. Pour in the mutton or beef stock and mix thoroughly. c. Cover and cook on low heat for 3-4 hours, stirring occasionally, until the mutton is tender and the gravy thickens to the desired consistency.
4. Serving: a. Once done, garnish the Mutton Nihari with freshly chopped coriander leaves, sliced ginger, and fried onions. b. Serve hot with naan, roti, or steamed rice, accompanied by lemon wedges for a squeeze of fresh juice before enjoying.
Mutton Nihari is a flavorsome dish where the mutton pieces absorb the rich spices, creating a hearty and aromatic stew, perfect for a satisfying meal.
