From the royal kitchens of the Mughals, Nihari Gosht is a traditional dish that has slowly took over taste buds of people across the borders. Nihari traditionally means a slow cooked mutton stew, which is said o be originated in the Awadhi kitchen of Lucknow. A popular dish in Pakistan and Bangladesh, Nihari is also considered to be the national dish of Pakistan. Earlier Nihari recipe had myriad variations of spices due to which it was slow cooked over night and served the next morning on special occasions and festivals like Eid. Here is the special royal recipe that you can cook at home with easy steps on festive occasions and dinner parties. Accompany it with naan, paratha or rice.
Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown,add green cardamom, cinnamon, cloves, black cardamom and bay leaves.
Add the mutton and ginger paste, garlic paste, coriander powder, turmeric powder and salt. Mix well to coat the mutton in ghee and spices. Sauté for 5 mins.
Add the nihari masala and 6 cups of water. Mix well, cover and cook on very low heat for atleast 1 hour 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 spoon.
Dissolve wheat /gram flour in half cup of water such 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.
Seal it with the wheat dough and cook on slow fire.(optinal for better results)
Once done, garnish with fresh coriander and ginger juliennes and serve.