How to Prepare Perfect Mutton Nihari

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, mutton nihari. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Mutton Nihari is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Mutton Nihari is something that I have 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 particular recipe, we must first prepare a few components. You can cook mutton nihari using 18 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Mutton Nihari:

1. Take 50 grams wheat flour mixed in cup of water - thin shake
2. Get 1 kg goat meat, leg pieces with bones,some large boneless pieces and some bones with bone marrow inside
3. Make ready 300 grams onion fried and fine crushed
4. Take 2 tbsp Ginger paste
5. Take 1 tbsp Garlic paste
6. Take 150 ml ghee
7. Prepare 150 ml cooking oil (preferably mustard)
8. Make ready 1 Ltr water
9. Take For Nihari Masala:
10. Prepare 1 tsp Cumin
11. Make ready 2 Bay Leaves
12. Take 1 tsp Aniseed
13. Take 3-4 Green Cardamom
14. Prepare 1 tsp Black Peppers
15. Prepare 1 inch Dry Ginger or powder
16. Take 4-5 Cloves
17. Prepare Nigella seeds
18. Make ready 1 tsp Paprika and fennel seeds

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. For Nihari Masala- we need roast and ground following spices: cumin, bay Leaf, aniseed, green cardamom, black peppers, dry ginger 1-2 inch or powder, cloves-4-5, nigella seeds, paprika and fennel seeds.
2. Stir Fry all meat pieces in ghee and remove them (in pressure cooker).
3. Put oil in same vessel (use pressure cooker) and fry the fine grounded Nihari Masala with pre fried crushed onion, fry for 5-7 minutes in medium low heat.
4. Add fried meat pieces and fry for 8-10 minutes till pole separates, then add salt to taste.
5. Add wheat flour with cup of water mixed well, avoid any lumps or bubbles. Mix it well while pouring.
6. Add rest of water, approx 800 ml to 1 litre (if meat is 1 Kg ore more) or reduce water accordingly.
7. Cook till 15-20 minutes or Take 6-8 whistles in pressure cooker, it should be well cooked.
8. Add Ginger Julienne (long slices and finely chopped)with fresh chopped coriander leaves for garnishing.

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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