Mutton Nihari Recipes

MUTTON NIHARI | NALLI NIHARI MASALA RECIPE

Steps:

• To make your own Nihari masala from scratch, dry roast all the whole spices for the masala; cool; and grind them to a fine powder.
• Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown.
• Add mutton pieces, 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 8 cups of water. Mix well, cover and cook on very low heat for about 4 hours 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 wooden spoon.
• Dissolve wheat 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.
• Sprinkle some lime juice and garnish with ginger strips and fresh coriander leaves. Serve hot.

MUTTON NIHARI

Steps:

• Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown.
• Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt. Mix well to coat the mutton in ghee and spices. Sauté for 5 minutes.
• Add the garam masala and 8 cups of water. Mix well, cover and cook on very low heat for about 4 hours 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 wooden spoon.
• Dissolve wheat 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.
• Sprinkle some lime juice and garnish with ginger strips and fresh coriander leaves. Serve hot.

NIHARI RECIPE, PAKISTANI BEEF STEW

Steps:

• In a large pot and fry sliced onions on low until lightly golden.
• Add beef and bones. Fry beef on medium-high heat for 2-3 until color changes and it is slightly golden. Now add all the ingredients in the spice list and stir further for 1 minute.
• Now, add 4 cups of water that is enough to cover the beef completely. Bring it to boil then reduce heat to slow and cook for 4 hours or overnight (on very low heat). Make sure the lid is tightly closed. (If using instant pot or pressure cooker, cook time will be 45 minutes.)
• Once the meat is tender, remove the bones. Carefully extract the bone marrow from hot bones and aside in bowl. (if using bones with marrow)
• Make flour slurry by mixing flour with cold water until smooth. Add flour slurry and whipped yogurt to the beef stew.
• Adjust water as needed and bring it to boil. Keep stirring so the flour slurry doesn't form lumps. Once the nihari starts boiling. Reduce heat and let it simmer slowly for 15 minutes until a thick layer of oil rises naturally.
• Now add extrated bone marrow to nihari (if using) and serve hot Nihari with garnish and lemon wedges. Fill extra garnish in a plate and serve along nihari.