Mutton Nihari is a traditional and popular dish in South Asian cuisine, particularly in Pakistan and North India. It is a slow-cooked meat stew that is rich in flavor and aromatic spices. The term "nihari" is derived from the Arabic word "Nahar," which means "morning" because traditionally, this dish was cooked overnight and consumed as a breakfast item.
Here's a basic recipe for Mutton Nihari:
Ingredients:
- 1 kg mutton (goat meat), preferably with bones
- 2 tablespoons ghee (clarified butter) or oil
- 2 onions, finely sliced
- 2 tablespoons ginger-garlic paste
- 2 tablespoons wheat flour (optional, for thickening)
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 4-5 green cardamom pods
- 4-5 cloves
- 2-inch cinnamon stick
- Salt to taste
- Fresh coriander leaves, chopped for garnish
- Ginger slices for garnish
- Freshly squeezed lemon juice (optional)
Instructions:
1. Heat ghee or oil in a large, heavy-bottomed pot or a pressure cooker.
2. Add sliced onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and cook for a couple of minutes until the raw smell disappears.
4. In a separate small frying pan, dry roast fennel seeds, cumin seeds, cardamom pods, cloves, and cinnamon stick for a minute or until fragrant. Grind the roasted spices into a fine powder.
5. Add the ground spice mixture, red chili powder, turmeric powder, coriander powder, and salt to the pot. Stir well to combine the spices with the onion mixture.
6. Add the mutton pieces to the pot and coat them well with the spice mixture. Cook for a few minutes, stirring occasionally.
7. If using a pressure cooker, add enough water to cover the meat, close the lid, and cook for about 30-40 minutes or until the meat is tender. If using a regular pot, add water, cover, and simmer on low heat for about 2-3 hours or until the meat is tender.
8. If you prefer a thicker gravy, mix wheat flour with a little water to make a smooth paste. Add this paste to the pot and cook for an additional 10-15 minutes until the gravy thickens.
9. Adjust the seasoning according to your taste.
10. Garnish with chopped coriander leaves and ginger slices. Squeeze some fresh lemon juice if desired.
11. Serve hot with naan (bread) or steamed rice.
Please note that cooking times and ingredient quantities may vary based on personal preferences and cooking equipment. It's always a good idea to adjust the recipe to suit your taste. Enjoy your delicious Mutton Nihari!
Comments
Post a Comment