Mutton Nihari

INGREDIENTS

• 500g mutton (bone-in pieces)
• 2 large onions, finely sliced
• 2 tomatoes, finely chopped
• 2 tbsp ginger-garlic paste
• 2 tbsp Nihari masala (available in stores or homemade)
• 1 tbsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp garam masala powder
• 1/2 tsp cumin powder
• 1/2 tsp black pepper powder
• 2-3 green chilies, slit
• 2 tbsp yogurt (optional, for creaminess)
• 4 tbsp oil (vegetable or ghee)
• Salt to taste
• Water as needed (about 2-3 cups)
• Fresh coriander leaves (for garnishing)
• 1 tbsp ginger, julienned (for garnishing)
• 1-2 tbsp lemon juice (optional)

Recipe

Step 1: Prepare the Mutton

- Heat 2 tbsp of oil or ghee in a large pot.

- Add the mutton pieces and brown them on all sides.

- Remove the mutton and set aside.

Step 2: Sauté Onions and Spices

- In the same pot, add the remaining oil and sauté the onions until golden brown.

- Add ginger-garlic paste and sauté for 2-3 minutes until fragrant.

- Add the chopped tomatoes and cook until soft and the oil begins to separate.

Step 3: Add the Spices

- Add the Nihari masala, red chili powder, turmeric powder, ground coriander, cumin powder, black pepper, and salt to the pot.

- Stir well and cook for 3-4 minutes until the spices release their aroma.

Step 4: Add the Mutton

- Return the browned mutton to the pot, stirring to coat the mutton in the spices.

- Add the yogurt (if using) and mix well to combine.

Step 5: Cook the Nihari

- Add water to the pot (about 2-3 cups) and bring it to a boil.

- Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the mutton becomes tender.

Step 6: Finish the Nihari

- Once the mutton is tender, taste the broth and adjust salt, chili, or water if needed.

- Add the garam masala powder and cook for another 5-10 minutes to allow the flavors to meld together.

Step 7: Garnish and Serve

- Garnish with fresh coriander leaves, ginger juliennes, and a squeeze of lemon juice (if desired).

- Serve hot with naan, paratha, or steamed rice.

Bonus Tip:

- Nihari is traditionally cooked overnight for a richer flavor.

- so you can also let it sit on low heat or slow-cook it for a longer period for a more developed taste.