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Photo of Mutton Nihari  by Sabina Shaikh at BetterButter
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Mutton Nihari

Sep-10-2016
Sabina Shaikh
90 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Festive Fun
  • Non-veg
  • Medium
  • Eid
  • Hyderabadi
  • Simmering
  • Main Dish

Ingredients Serving: 4

  1. Lamb leg pieces 500 grams
  2. Ghee 2 tablespoons
  3. Nihari masala 2 1/2 tablespoons
  4. Deep fried onions 1 cup
  5. Salt to taste
  6. Whole wheat flour (atta) 2 tablespoons
  7. Ginger,cut into thin strips 1 inch
  8. For HOMEMADE NIHARI MASALA: 4 tablespoons cumin seeds
  9. 4 tablespoons fennel seeds
  10. 12 to 15 dry red chillies
  11. 2 tablespoons cloves
  12. 5 green cardamoms
  13. 3 black cardamoms
  14. 25 to 30 black peppercorns
  15. 4 to 5 tablespoon poppy seeds
  16. 2 bay leaves
  17. 1 blade mace
  18. 2 tablespoons dry ginger powder
  19. 1/2 tablespoon nutmeg powder
  20. 4 to 5 one-inch cinnamon sticks
  21. 4 to 5 tablespoons roasted chana dal powder

Instructions

  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 (4)  

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sandsea Jackson
Nov-15-2017
sandsea Jackson   Nov-15-2017

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

Manjul Saksena
Sep-21-2016
Manjul Saksena   Sep-21-2016

will try

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