Recipe - Mutton Nihari

Nihari, whose name derives from the Arabic word "Nahar" for "morning," has an intriguing historical significance. It first appeared on Muslim Nawabs' breakfast tables during the Mughal Empire, providing sustenance following their morning prayers. This hearty dish eventually made its way into the diets of ordinary people as a staple breakfast because of its reputation for boosting energy.

In its traditional form, Nihari required a significant time commitment, simmering for 6 to 8 hours. Thankfully, modern culinary methods and technological advancements have made it possible to recreate those same decadent flavors in less time.

Traditionally nihari is made with shank pieces. You could use mutton or lamb. Whichever suits you. However, it is important to use the meat with bones as this is what creates the flavour of that delicious stew. Nihari wouldn’t really work with boneless meat.

This easy nihari recipe uses homemade nihari masala to recreate the authentic taste of this spicy stew recipe. Succulent pieces of meat swimming in a thickened spiced soup. Each bite is loaded with layers of flavour.
 

PREP TIME - 15 mins | COOK TIME - 3 hrs | TOTAL TIME - 3 hrs 15 mins

COURSE - Dinner, Main Course | CUISINE - Indian | SERVINGS - 6 | CALORIES - 677 kcal

BASE INGREDIENTS

• - 1 kg Mutton Raan (Buy Here)
• - 50 g Wheat Flour (Buy Here)
• - 100 gm of Ghee (Buy Here)
• - 1 Onions
• - 1 tsp Ginger Paste
• - 1 tsp Garlic Paste
• - 1 tsp Chilli Powder
• - 1 tsp Turmeric Powder
• - 1 tsp Salt
• - 100 ml Water
• - Coriander
• - Ginger
• - 2 Green Chillies

For the Nihari Masala

• - 1 tbsp Fennel Seeds Saunf
• - 1 tbsp Cumin Seeds Jeera
• - 1 tbsp Coriander Seeds
• - 1 tbsp Peppercorn
• - 1 inch Cinnamon Dalchini
• - 2 Black Cardamom Bari Elaichi
• - 5 Green Cardamoms Elaichi
• - 7 Cloves
• - 2 Bay Leaf
   

Method

1. - In a pan heat up the ghee on medium heat until hot
2. - Add the ginger paste and garlic paste then sauté for a few minutes on medium heat
3. - Add the lamb or mutton and cook until the colour changes
4. - While the lamb/mutton is cooking, grind the fennel seeds, cumin seeds, coriander seeds, black peppercorns, cinnamon, black cardamom pods, green cardamom pods, cloves, and bay leaves until a fine powder is formed or you can use Sunrise Shahi Garam Masala(buy here) to make things easy.
5. - Add the nihari masala powder/Sunrise Shahi Garam Masala, chilli powder, turmeric powder, and salt then cook the spices for 5 minutes
6. - Add the water and cook for a further 2 hours on low heat until the meat is tender
7. - In a separate bowl, mix the wheat flour and 100ml of water to form a smooth paste – this flour mixture acts as a thickening agent, if you want to thicken it more then add more flour
8. - Add the flour mixture into the pan then cover with a lid and cook for 30 minutes on a low heat
9. - In another pan, heat up the ghee on medium heat until hot add the sliced onions and fry them until browned and caramelised.
10. - Add the browned onions to the lamb along with the chopped coriander, julienned ginger, and finely diced chilies. Serve with homemade naan or a bread of your choice and enjoy!