Mutton Nihari Recipe | Restaurant Style Nihari Recipe

Ingredients:

  • Kali Mirch (Black Pepper) 1 Tsp
  • Saunf (Fennel Seeds) 2 Tsp
  • Pippali (Dried Long Pepper) 3
  • Dar Cheeni (Cinnamon) 2 Pieces
  • Tez Patta (Bay Leaves) 2
  • Zeera (Cumin Seeds) 1 Tbsp
  • Jaifal Javitri (Mace Nutmeg) 1 Tsp
  • Bari Elaichi (Black Cardamom) 1
  • Laung (Cloves) 1 Tsp
  • Elaichi (Cardamom) 4-5
  • Namak (Salt) To Taste or 2 Tsp
  • Kashmiri Lal Mirch (Kashmiri Red Chili) 1 Tsp
  • Lal Mirch (Red Chili) 1 Tsp
  • Garam Masala 1 Tsp
  • Dhania Powder (Coriander Powder) 1 Tbsp
  • Cooking Oil 1/2 Cup
  • Mutton 1 Kg
  • Adrak Lehsan Paste (Ginger Garlic Paste) 1 Tbsp
  • Besan (Gram Flour) 2 Tbsp
  • Neem Garam Pani (Warm Water) 1 Cup
  • Pani (Boiling Water) 6 Cups

Tarka:

  • Cooking Oil 1/2 Cup
  • Kashmiri Lal Mirch (Kashmiri Red Chili) 1 Tsp

Directions:

In grinder, black pepper, fennel seeds, dried long pepper, cinnamon, bay leaves, cumin seeds, mac nutmeg, black cardamom, cloves, cardamom and grind them.

Mix grinder spices with salt, kashmiri red chili, red chili, garam masala, coriander powder and set a side.

In wok, add 1/2 cup cooking oil, mutton, ginger garlic paste and cook until mutton changes color.

Add combined spices, 2-3 tbsp water and fry for 10 minutes.

Take 2 tbsp gram flour mix with 1 cup warm water and set a side (make sure no lungs).

In wok, add 6 cups of water, half gram flour mixture and cook on medium flame for 1-1/2 hour.

Add remaining gram flour mixture and cook for another 1/2 hour.

Tarka:

In frying pan, add 1/2 cup cooking oil, 1 tsp kashmiri red chili and fry for 1-2 minutes.

Add in wok/ nihari and enjoy.

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