MUTTON NIHARI
INGREDIENTS
1- Mutton 1 kg
2- 2 to 3 tablespoons flour dissolved in 1/4 cup of water
3-Turmeric powder 1/2 teaspoon
4-Bay leaves - 2
5-Cardamom - 2
6-Nutmeg - Few pinches
7-Garam masala - 2 tablespoons
8--Ginger garlic paste - 2 tablespoons
9-Chilli powder- 2 tsp
10-Yogurt - 3 tablespoons
11- cooking oil - 1/2 cup
Spice masala:(roast all of it one by one and make it a powder)
1-Fennel seeds 2 tbs
2-1 tsp whole black peppercorn
3-1tsp cumin seed
4-1tsp corinander seeds
5-8 cloves
6-Cinnamon stick - 1
For Garnishing:
1 Onion fried to brown
2 Green chillies chopped
2 Ginger strips sliced
3 tablespoons coriander leaves chopped
METHOD
1-Clean the mutton and cut into medium pieces.
2- Heat oil in a pan and add bay leaves, and ginger garlic paste add the mutton and fry for 2 to 3 minutes.
3-Now add red chilli powder, coriander powder, turmeric powder, yogurt, garam masala and fry until the oil separates.
4-Add the nutmeg, cardamom, spice masala and 3 cups of water and cook on low heat for 3 to 4 hours. (or pressure cook it for 15 minutesif you like).
5-Finally, add the flour and cook for about 10 minutes. Garnish with coriander leaves, ginger, onions and green chillies.
6-Serve mutton nihari with chappati, naan or rice.
1- Mutton 1 kg
2- 2 to 3 tablespoons flour dissolved in 1/4 cup of water
3-Turmeric powder 1/2 teaspoon
4-Bay leaves - 2
5-Cardamom - 2
6-Nutmeg - Few pinches
7-Garam masala - 2 tablespoons
8--Ginger garlic paste - 2 tablespoons
9-Chilli powder- 2 tsp
10-Yogurt - 3 tablespoons
11- cooking oil - 1/2 cup
Spice masala:(roast all of it one by one and make it a powder)
1-Fennel seeds 2 tbs
2-1 tsp whole black peppercorn
3-1tsp cumin seed
4-1tsp corinander seeds
5-8 cloves
6-Cinnamon stick - 1
For Garnishing:
1 Onion fried to brown
2 Green chillies chopped
2 Ginger strips sliced
3 tablespoons coriander leaves chopped
METHOD
1-Clean the mutton and cut into medium pieces.
2- Heat oil in a pan and add bay leaves, and ginger garlic paste add the mutton and fry for 2 to 3 minutes.
3-Now add red chilli powder, coriander powder, turmeric powder, yogurt, garam masala and fry until the oil separates.
4-Add the nutmeg, cardamom, spice masala and 3 cups of water and cook on low heat for 3 to 4 hours. (or pressure cook it for 15 minutesif you like).
5-Finally, add the flour and cook for about 10 minutes. Garnish with coriander leaves, ginger, onions and green chillies.
6-Serve mutton nihari with chappati, naan or rice.
AOA,
ReplyDeleteFirst all I would to say "Thank you for all what doing, keep it up. You are doing great ". I have ordered you food and must say I love your expect Nihari. When in general we talk about Nihari it must full of flavors', but yours was missing some spices.
But again I don't mean that it was good. Its taste different then Nihari.
Again, Okra and lobia daal was full of flavours.
Thanks & wish you best of luck.
Adeel