Mutton Nihari is a deliciously smooth flour based stew with slow cooked mutton with lots of spices. This mutton nihari recipe takes 3~4 hours to cook but it’s easy to put together. The key to the recipe is to cook mutton on a very low flame for up to3-4 hours. That brings out the best flavours. Traditionally Nihari is cooked all night and then served to the Mughal Kings of Delhi after the morning prayers. From the royal kitchens of the Mughals, the dish has now crossed all borders of region, religion and course.
I asked a few of my Pakistani friends for their nihari recipe. They often make it with both goat meat (mutton, gosht) and chicken. In India, I make our own nihari masala at home . Since most of the spices used to make nihari masala are aromatic whole spices, the masala is best when prepared fresh . You can make it large quantities and store in an airtight container. It keeps well for up to 6 months.
Heat Ghee in a deep bottom Pan. Once the ghee is hot, add the sliced onions and fry till they start to turn brown.
Add mutton pieces, ginger garlic paste, coriander powder, turmeric powder and salt. Mix well mutton in ghee and spices. Sauté for 5-6 minutes.
Add the garam masala and 8 cups of water. Mix well, cover and cook on very low heat for about 3-4 hours (i use pressure cooker,it will take less time like 1 hr ) until the meat is tender. Keep checking in between. The way to know that the meat is cooked is when it breaks easily with a spatula
Dissolve wheat flour in half cup of water that there are no lumps. Slowly add it to the gravy. Stir to mix it well in the gravy and let it simmer for another 10-15 mins till the gravy thickens.
Sprinkle some lime juice and garnish with chopped onion and fresh coriander leaves. Serve hot.
To make your own Nihari masala from scratch, dry roast all the whole spices for the masala and grind them to a fine powder.