The slow-cooked stew known as Mutton Nihari has its roots in the Indian subcontinent and is known for its rich flavors. The delicate mutton pieces in this dish are cooked in a delicious sauce with a combination of aromatic spices. Mutton Nihari, a traditional breakfast dish, is ideal for festive events and gatherings with loved ones.
Traditionally, nihari is cooked the night before and eaten first thing in the morning. The Arabic word for “morning” is khihari. The tastes and spices combine during the lengthy simmering period, making for a very tasty meal. The use of mutton with the bone in makes the gravy richer, turning it into a hearty and comforting dish.
Best Mutton Nihari Recipe
Ingredients
For the Nihari:
- 1 kg mutton preferably shank or bone-in pieces
- 1/4 cup vegetable oil or ghee
- 2 large onions finely sliced
- 2 tablespoons ginger-garlic paste
- 1 cup yogurt whisked
- 4 cups water or mutton broth
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
For the Nihari Masala:
- 2 tablespoons fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 5-6 cloves
- 4-5 green cardamom pods
- 2 black cardamom pods
- 2 bay leaves
- 2- inch piece of cinnamon stick
- 1 star anise
- 1 teaspoon ground nutmeg
- 1 teaspoon ground mace
For Garnish:
- Fresh coriander leaves chopped
- Ginger julienned
- Lemon wedges
- Green chilies chopped
- Fried onions
Instructions
Step 1: Prepare the Nihari Masala
- In a dry skillet, toast the fennel seeds, cumin seeds, coriander seeds, black peppercorns, cloves, green cardamom pods, black cardamom pods, bay leaves, cinnamon stick, and star anise over medium heat until fragrant, about 2-3 minutes.
- Allow the spices to cool slightly, then grind them into a fine powder using a spice grinder or mortar and pestle.
- Mix in the ground nutmeg and ground mace. Set the Nihari masala aside.
Step 2: Cook the Mutton
- Heat the vegetable oil or ghee in a large, heavy-bottomed pot over medium heat.
- Add the sliced onions and sauté until golden brown.
- Add the ginger-garlic paste and cook for another 2 minutes until fragrant.
- Add the mutton pieces to the pot and cook until they are browned on all sides.
- Add the prepared Nihari masala, turmeric powder, red chili powder, and salt. Stir to coat the mutton with the spices.
- Add the whisked yogurt and cook for 5-7 minutes, stirring continuously to prevent curdling.
Step 3: Slow Cook the Nihari
- Add the water or mutton broth to the pot and bring to a boil.
- Reduce the heat to low, cover the pot, and let the Nihari simmer for 3-4 hours, or until the mutton is tender and the gravy has thickened. Stir occasionally to prevent sticking.
- Adjust the consistency of the gravy by adding more water or broth if necessary.
Step 4: Garnish and Serve
- Garnish the Nihari with chopped fresh coriander leaves, julienned ginger, chopped green chilies, and fried onions.
- Serve hot with naan, paratha, or steamed rice, and lemon wedges on the side.
Tips and Information
Tips and Information
- Mutton: Shank or bone-in pieces are ideal for Nihari as they become tender and flavorful when slow-cooked.
- Spices: Freshly ground spices enhance the flavor of the dish. You can also use store-bought Nihari masala for convenience.
- Consistency: The gravy should be thick and rich. Adjust the amount of water or broth to achieve your desired consistency.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Making Mutton Nihari at home using fresh, premium ingredients brings out the dish’s true characteristics. The secret ingredient in this recipe is a fragrant gravy made by slowly simmering the meat with a combination of spices. Mutton Nihari is a dish that will undoubtedly satisfy your taste buds, regardless of your familiarity with traditional Indian and Pakistani cuisine or your lack thereof.