Nihari is a stew from the Indian subcontinent consisting of slow-cooked meat mainly shank meat of beef or lamb and mutton, along with bone marrow.
 |
| Nihari Recipe - foodtastify |
Ingredients:
Mutton (preferably shank portion) : 1 kg (cut into 8-10 pieces)
Ghee (clarified butter) : 4 tablespoons
Wheat flour : 3 tablespoons
Onion (medium, sliced) : 2 pieces
Ginger paste : 1 teaspoon
Garlic paste : 1 teaspoon
Coriander powder : 2 teaspoons
Turmeric powder : ½ teaspoon
Nihari masala : 3 tablespoons
Salt : as per taste
Additional (for garnish) : coriander leaves, lime juice.
For nihari masala -
Cumin seed : 1 tablespoon
Fennel seed : 2 teaspoons
Dry ginger : 1 teaspoon
Green cardamom : 5-6 pieces
Black cardamom : 2 pieces
Clove : 4-5 pieces
Bay leaf : 1 piece
Cinnamon stick : 1 inch
Black peppercorn : 8-10 pieces
Nutmeg (grated) : ¼ teaspoon
Instructions:
To make nihari masala, dry roast all the whole spices for the masala, cool and grind them to a fine powder.
Heat ghee in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown.
Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt. Mix well to coat the mutton in ghee and spices. Saute for 5 minutes.
Add the nihari masala and 8 cups of water. Mix well, cover and cook on very low heat for about 4 hours until the meat is tender. Keep checking in between.
Dissolve wheat flour in half cup of water such that there are no lumps. Slowly add it to the gravy. Stir to mix it well in the gravy and let it simmer for another 10-15 minutes till the gravy thickens.
Sprinkle some lime juice and garnish with fresh coriander leaves. Serve hot.
