Recipe: Yummy Mutton Nihari

Mutton Nihari. Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown. Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt.

Reserved for royal kitchens in the past, nihari masala is a delicacy, now found in many restaurants in Delhi, Hyderabad, and Lucknow. Nihari is a slow-cooked and flavored stew cooked with the shank meat and marrow bones. Beef, Lamb, Mutton, and even chicken are widely used in making Nalli Nihari. You can have Mutton Nihari using 18 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Mutton Nihari

1. It's of wheat flour mixed in cup of water - thin shake.
2. Prepare of goat meat, leg pieces with bones,some large boneless pieces and some bones with bone marrow inside.
3. You need of onion fried and fine crushed.
4. Prepare of Ginger paste.
5. It's of Garlic paste.
6. You need of ghee.
7. You need of cooking oil (preferably mustard).
8. Prepare of water.
9. Prepare of Nihari Masala:.
10. You need of Cumin.
11. It's of Bay Leaves.
12. Prepare of Aniseed.
13. Prepare of Green Cardamom.
14. You need of Black Peppers.
15. It's of Dry Ginger or powder.
16. It's of Cloves.
17. Prepare of Nigella seeds.
18. It's of Paprika and fennel seeds.

Shank is mainly the round thigh meat. The muscles of the upper thigh of the animals due to their bone structure are having tough and dry and also full of marrow. Add red chili powder,salt,coriander powder,dried ginger powder and kashmiri red chili powder and mix well. In pot,add cooking oil,mutton bong,soup bones and mix well until changes color.

Mutton Nihari instructions

1. For Nihari Masala- we need roast and ground following spices: cumin, bay Leaf, aniseed, green cardamom, black peppers, dry ginger 1-2 inch or powder, cloves-4-5, nigella seeds, paprika and fennel seeds..
2. Stir Fry all meat pieces in ghee and remove them (in pressure cooker)..
3. Put oil in same vessel (use pressure cooker) and fry the fine grounded Nihari Masala with pre fried crushed onion, fry for 5-7 minutes in medium low heat..
4. Add fried meat pieces and fry for 8-10 minutes till pole separates, then add salt to taste..
5. Add wheat flour with cup of water mixed well, avoid any lumps or bubbles. Mix it well while pouring..
6. Add rest of water, approx 800 ml to 1 litre (if meat is 1 Kg ore more) or reduce water accordingly..
7. Cook till 15-20 minutes or Take 6-8 whistles in pressure cooker, it should be well cooked..
8. Add Ginger Julienne (long slices and finely chopped)with fresh chopped coriander leaves for garnishing..

The name 'Nihari' comes from the Arabic word nahaar, or "day", which refers to the long, slow cooking that is needed to ensure the mutton is so soft and tender that is simply just falls away from the bone. The slow cooking also allows the flavour of the marrow to melt into the masala. Mutton Nihari is a stew consisting of slow cooked beef along with bone marrow, the whole basic idea is to slow cook in pot itself, as the marrow leaves the bones and get emerged in the gravy, which in turn give a perfect, aromatic and mesmerizing flavor to Mutton Nihari. Traditionally had as a breakfast dish it is one of the most sought after dish in north india, super heavy and with a lot of ghee it is a very wholesome and nourishing dish. Mutton Nihari is one of mouthwatering Pakistani Food Recipe, this is among those dishes that I love only from my own cooked.