Nihari in 5 steps

For all those who love mutton, this recipe is such a treasure. Nihari is a slow cooked meat/stew originating from either Dilli or Pakistan. Not too sure. Anyway, the Hyderabadis have equally, if not more, made this dish popular. True Story! Go to any roadside cafe (kay-f) you will find a nice big pot of Nihari cooking. The Husband decided to try this recipe last week to go with some rumali roti that I made.

The first thing he did was go shopping for the star ingredient and I should mention that we normally don’t cook mutton, so the Husband picked up 3 Kgs of good quality Mutton. IKR? So here goes the recipe.

What you need:
To make Nihari Masala
6 green cardamom
6 black cardamom
6 cloves
2 bay leaves
1 stick cinnamon
2 teaspoons Jeera
1 Mace
1 teaspoon nutmeg powder

For the Nihari curry
2.5 kgs mutton
2 large onions sliced
2 full tablespoons of ginger garlic paste
1 tablespoon each of turmeric and chilli powder
1 tablespoon garam masala powder
2 tablespoons Oil

Let’s cook, shall we?

Step 1:In a hot pan, add all the spices listed under Nihari masala and dry roast them. Set aside to cool down.

Step 2:Take a big pressure cooker and heat the oil. Add onions and fry till they turn slightly brown.

Step 3:Add mutton and fry till the meat turns brown.

Step 4:Add the Nihari masala along with turmeric, chilli powder and garam masala. Stir so the mutton is well coated with the spices.

Step 5: Add salt and enough water to cover the meat. Put the lid on and pressure cook it for at least 8 (if not a couple more) whistles. When the PC cools down completely, take the lid off and cook down the excess liquid slowly. Add a spoonful of besan (gram flour) to get a nice thick gravy. Garnish with some more fried onions and serve.



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