Mutton Nihari
This Mutton Nihari is a delicious, warming curry that's perfect for winters. Serve with kulcha, naan, or steamed rice for a satisfying and unforgettable meal.
Servings: 12 servings
Ingredients
- 2 kilograms bone-in mutton leg / shoulder
- 1 ½ teaspoon salt divided
- 1 teaspoon turmeric powder
- 1 cup sunflower or any neutral flavoured cooking oil
- 8 onions thinly sliced, 500 gms
- 1 ½ inch ginger roughly chopped, 65 gms
- 40 garlic cloves 35 gms
- 12 ½ cups water
- 1 ½ packets Shan nihari masala 90 gms
- ½ cup besan gram flour
- ½ cup atta wheat flour
- 1 ½ inches ginger julienned
- 2 tablespoons roughly chopped coriander leaves
- 2-3 onion rings
- 2-3 lemon wedges
Instructions
- Take mutton, 1 teaspoon of salt, 1 teaspoon of turmeric powder in a bowl, mix well and set aside to marinate for 30 minutes.2 kilograms bone-in mutton leg / shoulder, 1 ½ teaspoon salt, 1 teaspoon turmeric powder
- Heat oil in a deep kadai or pan, add ⅓ portion of sliced onions and fry on low till they turn golden brown. Drain oil well and transfer the fried onions to a plate. Repeat the same process for the rest of the onions. Add fried onions, ginger & garlic to a mixer grinder with ½ cup of water and grind to a paste.1 cup sunflower or any neutral flavoured cooking oil, 8 onions, 1 ½ inch ginger, 40 garlic cloves, 12 ½ cups water
- Take ¾ cup of the oil used for frying onions in a kadai, add marinated mutton and saute of medium for 2-3 minutes till they get lightly roasted.
- Add brown onion paste and saute for 3-4 minutes on low till the rawness goes.
- Mix nihari masala in 1 cup of water, add to the kadai, mix well. Add 9 cups of water, cover and cook for 1 hour 30 minutes till the mutton is cooked well and the meat falls off the bone.1 ½ packets Shan nihari masala
- While the meat is cooking, take besan and atta in a kadai and roast on low for 3-4 minutes till the rawness goes. Stir continuously while roasting so they do not turn brown.½ cup besan, ½ cup atta
- Once the meat is cooked, mix the roasted flours in 2 cups of water so that there are no lumps formed, add to the kadai, mix continuously till it starts boiling and cook on low for 7-8 minutes until the oil floats on top. Scoop out the oil/rogan floating on top of the gravy and transfer to a bowl.
- For serving, pour 2-3 ladles of hot nihari mutton gravy to a bowl, add 2 tablespoons of hot rogan, 2-3 ginger juliennes and coriander leaves. 2-3 onion rings and a lemon wedge to be served on the side.1 ½ inches ginger, 2 tablespoons roughly chopped coriander leaves, 2-3 onion rings, 2-3 lemon wedges
Video
Notes
- Onions are fried in batches to ensure optimum use of oil.
- Nihari tastes the best after resting for 2-3 hours.
Nutrition
Calories: 721kcal | Carbohydrates: 19g | Protein: 31g | Fat: 58g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Cholesterol: 122mg | Sodium: 410mg | Potassium: 608mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 3mg