Mutton Nihari

INGREDIENTS

• 800g Mutton Shoulder
• 2 Onion
• 4 cloves Garlic
• 4 tsp Ginger
• 4 tbsp Ghee
• 2 tbsp Wheat Flour
• 4 tbsp Nihari Masala
• 1 tsp Red Chilli Powder
• 0.5 tsp Turmeric
• 2 tsp Salt
• 1600ml Water
• 1 Lemon
• 4 tbsp Coriander
• 4 tbsp Ginger

STEPS

1. 1

   Pat 800g of mutton shoulder dry with paper towels and keep it separate from ready-to-eat foods. Heat 4 tbsp of ghee in a heavy pot over medium-high heat. Add 800g of mutton shoulder and brown for 8 to 10 minutes, turning occasionally, until deeply browned on the outside. Transfer the mutton to a clean plate.

   ⏱ 8 min

2. 2

   Reduce the heat to medium. Add 2 onions (thinly sliced) and cook for 8 to 10 minutes until golden brown. Add 4 cloves of garlic (minced) and 4 tsp of ginger (grated), then cook for 1 minute until fragrant.

   ⏱ 8 min

3. 3

   Stir in 4 tbsp of nihari masala, 1 tsp of red chilli powder, 0.5 tsp of turmeric, and 2 tsp of salt. Add the browned mutton and coat it thoroughly. Cook for 2 minutes, stirring constantly.

   ⏱ 2 min

4. 4

   Add 1600ml of water, bring to a full boil, then reduce the heat to very low. Cover tightly and simmer for 2 hours and 45 minutes, or until the mutton is very tender and separates easily from the bone. Stir occasionally and add a little hot water if needed to keep the meat mostly submerged.

   ⏱ 165 min

5. 5

   Mix 2 tbsp of wheat flour with 2 tablespoons of cold water until smooth. Stir the slurry into the simmering nihari and cook uncovered for 10 minutes, stirring often, until the gravy thickens and looks glossy.

   ⏱ 10 min

6. 6

   Rest the nihari off the heat for 10 minutes. Serve topped with 4 tbsp of coriander (chopped), 4 tsp of ginger (cut into fine matchsticks), and 1 lemon (cut into wedges).

   ⏱ 10 min