Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Uttarpradesh · Lunch

Mutton Nihari

Traditional 2. Mutton Nihari recipe

🧺 Ingredients

• Mutton (bone-in), cut into 5cm pieces: 700g
• Ghee: 80ml
• Onions, sliced thinly: 140g
• Ginger-garlic paste: 18g
• Kashmiri red chili powder: 8g
• Turmeric powder: 3g
• Coriander powder: 4g
• Cumin powder: 2.5g
• Garam masala powder: 2.5g
• Salt: 8g
• Wheat flour: 40g
• Yogurt: 100ml
• Water: 1200ml
• Cloves: 5
• Green cardamom: 4
• Black cardamom: 1
• Cinnamon stick: 2.5cm
• Bay leaf: 1
• Black peppercorns: 10
• Consistency: Pourable but thick, coating meat evenly

👩‍🍳 How to make Mutton Nihari

1. Heat ghee in heavy pot (cast iron preferred) at medium heat
2. Add sliced onions, fry 6-7 minutes until deep golden-brown, crispy
3. Remove half fried onions (70g) to a plate for garnish
4. Add mutton to remaining onions in pot, increase heat to medium-high
5. Stir and cook 6-7 minutes until meat is sealed on all sides
6. Add ginger-garlic paste, cook 1 minute until raw smell disappears
7. Reduce heat to medium, add turmeric, then red chili, coriander, cumin, garam masala
8. Stir each spice 15-20 seconds after adding
9. Pour yogurt, stir well to coat meat evenly
10. Add whole spices (cloves, cardamom, cinnamon, bay leaf, peppercorns)
11. Pour 1200ml water, bring to boil (high heat, 5 minutes)
12. Reduce heat to low, cover pot, cook 1 hour 50 minutes, stirring every 20 minutes
13. After 1:50: meat should be very tender, gravy should be reduced
14. Mix wheat flour with yogurt to create smooth slurry
15. Stir slurry into nihari, cook 30-35 minutes on medium heat, stirring frequently
16. Gravy becomes creamy and thick, coating meat pieces well
17. When traces of golden oil appear on surface and consistency is thick (like condensed soup)

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