Name: Mutton Nihari recipe by Akum Jamir at BetterButter
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 3
Ingredients: Mutton - 500 grams; Oil - 3 tbsp; Ginger garlic paste - 1 tsp; Pepper powder - 1 tsp; Turmeric powder - ½ tsp; Chilly powder - 1 tsp; Coriander powder - 1 tsp; Whole Wheat or Maida - 2 tsp; Whole Spices to Grind:; Fennel seeds - 2 tsp; Peppercorns - 1 tsp; Cumin seeds - ½ tsp; Green Cardamom - 2; Black cardamom - 1; Cinnamon - 1 medium stick; Cloves - 4-5; Bay leaf - 1; Nutmeg - ¼ tsp; Coriander Seeds - 2 tsp; FOR GARNISH:; Ginger Julienne - few; Green chilly - 2 chopped; Coriander leaves chopped; Fried onion

ABOUT Mutton Nihari RECIPE

Nihari is a delicious, hot, spicy, smooth flour based stew with slow cooked mutton and a bunch of flavorful spices. The mutton is cooked on a very low heat for upto 3-4 hours depending on the tenderness of the meat. It does take a long time to cook but it is an easy and simple recipe and taste heavenly. Traditionally Nihari was cooked simmered all night and then served to the royals in breakfast after the morning prayers. From the royal kitchens of the Mughals, the dish has now crossed all borders of region, religion and course.

Ingredients Serving: 3

Mutton - 500 grams
Oil - 3 tbsp
Ginger garlic paste - 1 tsp
Pepper powder - 1 tsp
Turmeric powder - ½ tsp
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Whole Wheat or Maida - 2 tsp
Whole Spices to Grind:
Fennel seeds - 2 tsp
Peppercorns - 1 tsp
Cumin seeds - ½ tsp
Green Cardamom - 2
Black cardamom - 1
Cinnamon - 1 medium stick
Cloves - 4-5
Bay leaf - 1
Nutmeg - ¼ tsp
Coriander Seeds - 2 tsp
FOR GARNISH:
Ginger Julienne - few
Green chilly - 2 chopped
Coriander leaves chopped
Fried onion

Instructions

Grind the ingredients mentioned in the to grind list to fine powder.
Heat oil in a pan. Add the mutton, salt and fry for about 5 mins.
Add the chilly powder, turmeric, coriander powder and ginger garlic paste, mix well and fry for 2-3 mins.
Add the grounded masala powder, mix well and fry for about 5 mins.
Add enough water covering the meat, cover the pan with lid and slow cook in low heat till the mutton is cooked completely.
Keep adding water and stir in occasionally. Mine took about 1½ hours since the mutton meat was tender.
Once the mutton is cooked, mix the flour in little water and add it to the mutton. Stir frequently and cooked for another 5-10 mins. Adjust the gravy consistency as per your requirement and take off the heat.
Heat 2 tsp oil in a pan. Add the onion and fry till brown.
Garnish with brown onion, green chillies, ginger julienne and chopped coriander leaves and serve.

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