How to Prepare Ultimate Mutton nihari

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mutton nihari. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Mutton nihari is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Mutton nihari is something that I’ve loved my whole life.

Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown. Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt. Mix well to coat the mutton in ghee and spices.

To begin with this recipe, we must first prepare a few ingredients. You can have mutton nihari using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Mutton nihari:

1. Prepare 1 Masala 1¼ cup oil
2. Take 2 kg mutto
3. Prepare to taste Salt
4. Prepare 3 teaspoons garam masala powder
5. Make ready 3 teaspoons red chili powder
6. Make ready 4 teaspoons coriander powder
7. Get 1 1/2 tablespoon ginger 1½ tablespoon garlic
8. Make ready 1 1/2 teaspoon turmeric powder
9. Get 6 tablespoons white flour
10. Make ready 2 medium onions, sliced (1/4 to 1/3 cup oil for frying onions)
11. Get 2 Nihari Masala

Mutton Nihari Nihari is one of most favorite and traditional dishes of every Muslim home. Be it mutton, chicken or beef nihari, it can be relished with any kind of meat. Traditionally nihari made with the bone marrow meat. Warm, earthy and spice filled Mutton Nihari is a luxurious stew for the meat lovers!

Instructions to make Mutton nihari:

1. Heat oil, mutton evenly on high heat for a few minutes
2. Add ‘masala 1’ ingredients to the mutton, with the exception of flour and onions, and cook on high heat until mutton is evenly coated
3. Pour 10 glasses of water to the mutton dissolve flour in four glasses of water and add to the mutton, ensuring that the mutton is covered with water, adding more if required and bringing to boil
4. Add finely powdered ‘nihari masala 2’ to the boiling mix. Lower heat to medium and let the nihari simmer
5. Fry onions until golden brown, add to nihari and cook for another 15 to 20 minutes. Garnish and serve with hot naan. Serves 10-12.

Traditionally nihari made with the bone marrow meat. Warm, earthy and spice filled Mutton Nihari is a luxurious stew for the meat lovers! As the meat cooks, the gravy turns buttery with a gorgeous red hue. Topped with some fried onions, julienned ginger, green chili and finely chopped cilantro! This dish can be a showstopper at any party.

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