How to Make Mutton Nihari: A popular dish from the Empire of India, Mutton Nihari used dried mutton and spices such as saffron, coriander, and chili to create a robust and flavorful combination. Filled with advice and information about cooking Mutton Nihari, this article comprises tips and instructions for new and experienced cooks alike.
Mutton nihari is a traditional Pakistani and Indian dish that takes several hours to cook and is usually served with garnished toppings. Here’s a recipe to prepare Mutton nihari:
- Mutton (Cut into Small Piece): 1 kg
- Ghee or oil: 1/2 cup
- Finely Chopped Onion: 2 Large
- Ginger paste: 2 tablespoons
- Garlic paste: 2 tablespoons
- Red chili powder: 1 tablespoon
- coriander powder: 1 tablespoon
- turmeric powder: 1/2 teaspoon
- cumin powder: 1 tablespoon
- Fennel seeds: 1 tablespoon
- bay leaves: 2-3
- cloves: 4-5
- cardamom pods: 2-3
- 1 cinnamon stick
- Sal: As per Requirement
- wheat flour: 1/2 cup
- water: 8-10 cups
- Lemon Juice: 2
- Sliced ginger, fresh coriander, green chilies, and fried onions, for garnishing
How to Make Mutton Nihari: Instructions
- In a large pot, heat the ghee or oil and fry the onion until it’s golden brown.
- Mix the ginger and garlic paste, and place the mixture in a frying pan. Fry for five minutes.
- Start by adding the mutton pieces, red chili powder, coriander powder, turmeric powder, cumin powder, fennel seeds, bay leaves, cloves, cardamom pods, cinnamon stick, and salt to the Dutch oven. Mix well and cook for 10 to 15 minutes.
- Add the flour and mix well. Mix the flour and the spices for a couple of minutes, until they’re evenly combined and cooked.
- Cover the pot with a cup of water and allow it to heat on low for 4-5 hours so that the mutton tends to make a meal and the gravy becomes velvety and thick.
- Add lemon juice and blend thoroughly.
- Garnish the salad with scallions, a ginger slice, red chili peppers, and a fried shallot or onion.
- There are plenty of various side dishes to serve with this dish. Use scarf nugiya or boiled rice for naan.
Note: The shorter the cook time, the less likely the Nihari becomes. Cook it over low heat for as long as you can percent for an hour or more for best results.