- 1-1/2 kg mutton shank portion, cut into 8 pieces
- 1/4 cup clarified butter or desi ghee
- 3 medium onions thinly sliced
- 1 tablspeoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- salt to taste
- 4 tablebspoon wheat flour
- 4 tablespoon nihari masala Mix
Nihari Masala Mix
- 1 tablespoon cumin seeds
- 2 teaspoon fennel seeds
- 1 teaspoon soonth dry ginger
- 1/4 teaspoon nutmeg powder
- 5-6 green cardamoms
- 2 black cardamoms
- 5 cloves
- 1 bay leaf
- 1 inch cinnamon stick
- 10 black peppercorns
- 1/2 cup crispy fried onion
- 1 inch ginger cut into this strips
- 1 lime cut into wedges
- 2 green chilies thinly sliced
- few fresh coriander leaves chopped
- Juice of 1 lime
Niahri Masala Mix Method
To make your own Nihari masala from scratch, dry roast all the whole spices for the masala and grind them to a fine powder.
Mutton Nihari Method
Melt butter or ghee (you can use oil as well but ghee makes it tastier) in a heavy bottom pot.
saute onion slices and fry till they start to turn brown(about4-5 minutes).
Now add mutton pieces, ginger paste and garlic paste.
Stir and cook for 5-8 minutes or until meat is no longer pink and all juices run clear.
Now add coriander powder, turmeric powder and salt.
Sauté for 5 minutes.
Add the nihari masala and 8 cups of water.
Cover the pot and cook on very low flame for about 4 hours until the meat is tender.
Keep checking in between. The way to know that the meat is cooked is when it breaks easily with a wooden spoon.
Remove the lid and increase the flame.
Dissolve wheat flour in half cup of water such that there are no lumps.
Slowly pour wheat mixture into the gravy.
Stir to mix well.
Let it simmer for another 15 minutes or until the gravy is thickened.
Drizzle some lime juice over it.
Garnish with fried onion, ginger slices, green chilies and fresh coriander leaves.
Delicious Mutton Nihari is ready to serve. Enjoy!!