Mutton Nihari | How to make Mutton Nihari

By Sabina Shaikh  |  10th Sep 2016  |  
4.8 from 4 reviews Rate It!
  • Mutton Nihari , How to make Mutton Nihari
Mutton Nihari by Sabina Shaikh
  • Prep Time

    90

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

134

4

About Mutton Nihari Recipe

Nihari is a stew consisting of slow-cooked meat mainly beef or lamb along with bone marrow, garnished to taste and occasionally served with cooked brain.

Mutton Nihari is one dish which makes its accompaniments tastier. With the right mix of flavours, Mutton Nihari has always been everyone's favourite. This recipe by Sabina Shaikh is the perfect one to try at home for your family. The Mutton Nihari recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mutton Nihari is 90 minutes and the time taken for cooking is 30 minutes. This is recipe of Mutton Nihari is perfect to serve 4 people. Mutton Nihari is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mutton Nihari . So do try it next time and share your experience of cooking Mutton Nihari by commenting on this page below!

Mutton Nihari

Ingredients to make Mutton Nihari

  • Lamb leg pieces 500 grams
  • ghee 2 tablespoons
  • Nihari masala 2 1/2 tablespoons
  • Deep fried onions 1 cup
  • salt to taste
  • Whole wheat flour (atta) 2 tablespoons
  • ginger,cut into thin strips 1 inch
  • For HOMEMADE NIHARI masala: 4 tablespoons cumin seeds
  • 4 tablespoons fennel seeds
  • 12 to 15 dry red chillies
  • 2 tablespoons cloves
  • 5 green cardamoms
  • 3 black cardamoms
  • 25 to 30 black peppercorns
  • 4 to 5 tablespoon poppy seeds
  • 2 bay leaves
  • 1 blade mace
  • 2 tablespoons dry ginger powder
  • 1/2 tablespoon nutmeg powder
  • 4 to 5 one-inch cinnamon sticks
  • 4 to 5 tablespoons roasted chana dal powder

How to make Mutton Nihari

  1. Heat ghee in a deep pan, add mutton pieces and saut on high heat till well browned. Add nihari masala and continue to saut for two minutes.
  2. Add half the fried onions and mix. Add two cups of water and salt and bring it to a boil. Cover and cook till the mutton is completely cooked.
  3. Mix whole wheat flour in half a cup of water well so that there are no lumps. Add the remaining fried onions to the mutton mixture. Add the wheat flour mixture and mix well.
  4. Cook till the gravy thickens. Add ginger strips and cook till the mutton begins to leave the bones. Serve hot.
  5. HOMEMADE NIHARI MASALA: To make Nihari Masala, dry roast four tablespoons cumin seeds, four tablespoons fennel seeds, twelve to fifteen dry red chillies, two tablespoons cloves, five green cardamoms, three black cardamoms, twenty five to thirty black peppercorns, four to five tablespoons poppy seeds, two bay leaves, one blade mace, two tablespoons dry ginger powder, half tablespoon nutmeg powder and four to five one-inch cinnamon sticks till fragrant.
  6. Add four to five tablespoons roasted chana dal powder. Remove from heat and set aside to cool. Grind to a fine powder. Sieve the mixture and store in the refrigerator in an airtight jar.

Reviews for Mutton Nihari (4)

sandsea Jackson8 months ago

M.making it today well it's on process n so far it was looking nice:smiley:
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Manjul Saksena2 years ago

will try
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Rahul Singh2 years ago

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Anupama Kumari2 years ago

classic mutton dish :)
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