Mutton Nihari

Ingredients

• Mutton : 1 kg
• Ginger- Garlic Paste : 4 tbsp
• Onion (sliced) : 2cups
• Mutton stock : as needed
• Curd : 1 cup
• Beresta/ fried onion : 2 tsp
• Wheat flour : 1tbsp
• Ghee : 2tbsp
• Oil : 2tbsp
• Salt : as needed

For the Nihari Masala

• Dry red chili: 4-5
• Dry kashmiri red chili: 14-15
• Fennel seeds: 2 tbsp
• Poppy seeds : 1 tbsp
• Shah jeera: 2 tbsp
• Cumin seeds: 2 tbsp
• Black pepper: 2 tbsp
• Black cardamom: 1 tbsp
• Nutmeg: 2
• Mace : 4
• Star anise: 4
• Bay leaf : 2
• Green cardamom : 4
• Clove : 4
• Dry ginger Powder : 2 tsp
• roasted chana dal : 2 tsp

For garnishing

• Fried onion/ beresta
• Julian ginger

Method

1. Dry roast all the spices listed under Nihari masala. Let them cool and then grind to powder.

2. Put the mutton into a large saucepan. Add water and bring to boil. Skim off any scum that rises to the  surface and simmer for 2 to 3 hours until the meat is very tender.

3. Heat sufficient ghee in a kadai. Add Sliced onion and fry them till it is brown in colour.

4. Add mutton pieces to it and fry for 5-6 mins.

5. Add ginger- garlic paste and 1 tbsp nihari masala and fry until oil gets separated from the mixture.

6. Now add curd and mix well.

7. Add mutton stock and let it boil.

8. Now add salt as per your taste.

9. Again add nihari masala and fried onion and mix.

10. Mix wheat flour with some water and add it to the mixture When meat is fully done. It will thicken gravy.

11. Mutton nihari is ready. Garnish with fried onion and julian ginger.

12. Serve hot with nun / roti/ pulao.