Mutton Nihari is a flavorful and aromatic slow-cooked mutton stew that originates from the Indian subcontinent. Here’s a detailed recipe to make Mutton Nihari:
Ingredients:
For the Nihari:
- 1 kg mutton (preferably with bones)
- 4 tablespoons oil or ghee
- 2 large onions, finely sliced
- 2 tablespoons ginger-garlic paste
- 4 cups water (or as needed)
- Salt to taste
- 2 tablespoons wheat flour (atta) mixed with 1/2 cup water (to thicken)
Nihari Masala:
- 1 tablespoon fennel seeds (saunf)
- 1 tablespoon cumin seeds (jeera)
- 1 tablespoon coriander seeds (dhania)
- 1 tablespoon black peppercorns
- 4-5 cloves
- 2-3 green cardamoms
- 1 black cardamom
- 2 bay leaves
- 1-inch cinnamon stick
- 2-3 dried red chilies
- 1/2 teaspoon nutmeg powder (jaiphal)
- 1/2 teaspoon mace powder (javitri)
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon Kashmiri red chili powder (for color)
- 1 teaspoon garam masala powder
For Garnish:
- Fresh coriander leaves, chopped
- Ginger juliennes
- Lemon wedges
- Fried onions (optional)
- Green chilies, chopped (optional)
Instructions:
Preparation:
- Prepare the Nihari Masala:
- Dry roast fennel seeds, cumin seeds, coriander seeds, black peppercorns, cloves, green cardamoms, black cardamom, bay leaves, cinnamon stick, and dried red chilies in a pan over low heat until fragrant.
- Allow the roasted spices to cool, then grind them into a fine powder using a spice grinder or mortar and pestle.
- Mix in the nutmeg powder, mace powder, turmeric powder, red chili powder, Kashmiri red chili powder, and garam masala powder. Set aside.
- Cooking the Nihari:
- Heat oil or ghee in a large heavy-bottomed pot over medium heat.
- Add the sliced onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
- Add the mutton pieces and cook until they are browned on all sides.
- Add the prepared Nihari masala and salt. Mix well to coat the mutton pieces with the spices.
- Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 3-4 hours, or until the mutton is tender and the flavors are well-developed. Stir occasionally and add more water if needed to maintain the desired consistency.
- Once the mutton is tender, mix the wheat flour with water to make a slurry. Slowly add this to the nihari, stirring continuously to avoid lumps. This will thicken the stew.
- Simmer for another 10-15 minutes until the nihari reaches the desired thickness.
Serving:
- Garnish and Serve:
- Ladle the hot nihari into serving bowls.
- Garnish with chopped fresh coriander leaves, ginger juliennes, lemon wedges, fried onions, and green chilies if desired.
- Serve hot with naan, roti, or steamed rice.
Enjoy your delicious homemade Mutton Nihari!
