Mutton Nihari Recipe

 

Components ;(1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml)

preferably a shank section of 1 kilogramme of mutton, chopped into 8–10 pieces.

4 tbsp clarified butter or ghee

cut thinly, two medium onions

Ginger paste, one teaspoon

Garlic paste, one teaspoon

Taste-tested salt

Coriander powder, 2 teaspoons

turmeric powder, half a teaspoon

wheat flour, 3 tablespoons

3 tablespoons nihari masala

WHOLE SPICES TO MAKE HOMEMADE NIHARI MASALA;

10 grammes of cumin seeds

1 teaspoon fennel seeds

1 teaspoon of dried ginger

6 to 8 green cardamoms

two stout cardamoms

4-5 cloves

Bay leaf, one

Cinnamon stick, 1 inch

Black peppercorns, 8–10

grated nutmeg, 1/4 teaspoon

for decoration

1 inch of ginger, divided into strips

fresh coriander leaves from 4–5 stalks

10 ml of lime juice

Instructions;

creating Nihari Masala;

Dry roast all the entire spices for the Nihari masala, let them cool, and then crush them into a fine powder.

preparing Nihari curry;

In a deep stock pot, heat ghee (you may also use oil, but ghee is tastier). Add the chopped onions to the heated ghee and cook them until they begin to turn brown.

Mutton pieces, ginger, garlic, coriander, turmeric, and salt should all be added. Mutton is thoroughly mixed with ghee and spices. Cook for 5 minutes.

8 cups of water and nihari masala should be added. Mix together, cover, and simmer the meat for about 4 hours at a very low temperature until it is soft. Continually check in between. When the flesh breaks easily when tested with a wooden spoon, the meat is considered to be cooked.

Make sure there are no lumps when you dissolve the wheat flour in a half cup of water. Add it to the gravy gradually. Stir to thoroughly combine it with the gravy, then simmer for a further 10-15 minutes to thicken the gravy.

Add some lime juice, ginger slices, and fresh coriander leaves as garnish. Serve warm.