Mutton Nihari Recipe • Lamb Nehari Recipe • How To Make Nehari Masala • Nihari Lamb Curry Recipe

Mutton Nihari Recipe | Nalli Nihari Recipe In Urdu | Mutton Nihari Masala Recipe | How To Make Nehari Masala | Mutton Nehari Recipe | Lamb Nihari Curry | How To Make Nihari Masala Powder | Beef Nihari Recipe | How To Make Lamb Curry Recipe | Nihari Gosht Recipe | How To Make Mutton Curry Recipe | Nalli Nihari Masala | Pakistani Nihari Ki Recipe | Homemade Nihari Masala | Indian Stew Recipe | Indian Mutton Curry

From the royal kitchens of the Mughals, nalli nihari is a deliciously smooth flour-based Indian stew with slow cooked lamb and a myriad of spices. This mutton nihari recipe takes 3-4 hours to cook but with this nehari masala you are guaranteed to get a flavourful nihari. This nihari gosht recipe is a traditional Pakistani dish that took over taste buds of people all across South East Asia. Nihari is considered to be the national dish of Pakistan and with this nalli nihari recipe you will be able to cook royal food in the comforts of your own home. Serve alongside some fresh homemade naan for a delicious dinner.

Ingredients:

1kg Lamb or Mutton (Large Pieces)
1 Onion
200ml Olive Oil
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Chilli Powder
1 tsp Turmeric Powder
1 tsp Salt
50g Wheat Flour
100ml Water
Coriander
Ginger
2 Green Chillies

For Nihari Masala:
1 tbsp Fennel Seeds (Saunf)
1 tbsp Cumin Seeds (Jeera)
1 tbsp Coriander Seeds
1 tbsp Black Peppercorns
1-inch Cinnamon (Dalchini)
2 Black Cardamom (Bari Elaichi)
5 Green Cardamom (Elaichi)
7 Cloves (Laung)
2 Bay Leaves

Method:

1. In a pan add the olive oil, ginger paste and garlic paste
2. Sauté for a few minutes on medium heat
3. Add the lamb or mutton and cook for 5 minutes until the colour changes
4. While the lamb/mutton is cooking, grind the fennel seeds, cumin seeds, coriander seeds, black peppercorns, cinnamon, black cardamom pods, green cardamom pods, cloves and bay leaves until a fine powder is formed
5. Add the nihari masala powder, chilli powder, turmeric powder and salt
6. Cook for 5 minutes
7. Add water and cook for a further 2-3 hours on low heat until meat is tender
8. In a separate bowl, mix the wheat flour and 100ml of water to form a smooth paste
9. The flour mixture will make your nihari thick, if you want to thicken it more then add more flour
10. Add the flour mixture into the pan
11. Cover with a lid and cook for 30 minutes on a low heat
12. In another pan, add the olive oil and onions
13. Fry the sliced onions until browned
14. Add the browned onions to the lamb
15. Add the chopped coriander, julienned ginger and finely diced chillies
16. Mix to combine
17. Serve with homemade naan and enjoy!

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