Mutton Nihari (Nalli Nihari) Recipe

From the royal kitchen of the Mughals, to ruling over many people’s kitchen, Nihari is a dish that’s relished on special occasions like Eid and other festivities. Generally prepared with gosht (mutton), this is usually savored for breakfast with naan or puris stuffed with dal. Just like garam masala is known for its aroma, Nihari contains ingredients that bless your home with rich, aromatic flavors that you can’t get enough of.

Mixing these aromatic spices with refined sunflower oil not only helps you prepare this special mutton nihari, but also makes you a Mughal Chef overnight. Here’s how

Ingredients:

• 1 kg Mutton
• 4 Tbsp Ghee/ Butter
• 2 Medium Onions- finely chopped
• 1 Tsp Ginger Paste
• 1 Tsp Garlic Paste
• Salt to Taste
• 2 Tsp Coriander Powder
• ½ Tsp Turmeric Powder
• 3 Tbsp Wheat Flour
• 3 Tbsp Nihari Masala
• 1 cup (150ml) Refined Sunflower Oil

Whole Spices:

• 1 Tbsp Cumin Seeds
• 2 Tsp Fennel Seeds
• 1 Tsp Dry Ginger
• 5-6 Green Cardamoms 
• 4-5 Cloves
• 1 Bay Leaf
• 1 Inch Cinnamon Stick
• 8-10 Black Peppercorns
• ¼ Tsp Grated Nutmeg

Garnish:

• 1 inch Ginger- cut into strips
• 4-5 Stalks Fresh Coriander Leaves
• 1 Tbsp Lime Juice

Preparation:

For the Nihari Masala:

• Dry roast all the whole spices together. Grind them together to make it into a fine powder

For the Nihari Curry:

• Heat ghee or Doctors’ Choice Refined Sunflower Oil in a stock pot. Once it’s hot, add the sliced onions, and fry the same until it turns brown

• Add the mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder, and salt. Mix well to ensure the mutton is covered with the spices and oil well. Saute all for over 5 minutes

• Add the nihari masala and 8 cups of water. Mix all well, cover the lid and cook it on a slow flame for 4 hours until the meat is tender. Ensure the meat is well cooked by breaking it with a wooden spoon

• Dissolve wheat flour in half cup of water to ensure that there are no lumps. Slowly add it to the gravy. Stir and mix the gravy well for 10-15 minutes until the gravy thickens 

• Sprinkle some lime juice and garnish it with ginger strips and fresh coriander leaves

• Enjoy hot with naan or dal puris