MUTTON NIHARI

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Mutton Nihari,Nihari is a delicious Authentic stew Receipe- Ingredients- 1 1/2 kg meat ( preferably shank portion) 3 tbs oil 2 medium onions ,cut slices 1tbs Ginger paste 1 tbs garlic paste 2 tsp red chilli powder 2 tbs Shan Nihari Masala 2 tbs wheat flour 1 tsp turmeric powder Salt to taste 1 bay leaf 1 one inch cinnamon stick #ForGarnish Some fresh ginger julienned 2 tbs chopped coriander leaves 2 tbs chopped Mint leaves 1 lemon sliced Method- Clean and wash meat and dry. In a large pot add the meat pieces.add half tbs Ginger ,half tbs garlic paste,bay leaf, cinnamon stick,salt and 6 cups of water.boil meat on low medium heat until meat cook 95 %,( time - 2 to 3 hours)in between if needs water than add more water and cover. When Meat cook properly with spoon careful remove the meat from liquid and keep aside, check the stock is enough,if needed add more water ,and keep aside. Remove the cinnamon stick and bay leaf from liquid. Heat oil in a another pot ,add the sliced onions and stir fry . Add the half tbs garlic paste and half tbs Ginger paste.saute 2 minutes. Add the all spices and 1/2 cup of water,mix and sauté 1 more minute. Add boil mutton ,and mix well Very careful ,try to the meat not broken. Add the remaining stock .stir and cover the pan. Cook on low heat for for 10 minutes. In the meantime in a small bowl combine the flour with 1/2 cup of water ,stir well. Add the flour mixture in a stew stirring gently.boil more 10 minutes on low heat.make sure the gravy is not drying out.Remove the pot from the heat. Cool down the 10 minutes. Garnish with coriander leaves, mint leaves, green chillies pieces and ginger juliennes , sprinkle some drop of the lemon juice.Serve with Naan

Nihari is a delicious Authentic dish.

Preparation Time +Cooking Time:3 hours and 20 minutes
 Serve- 8
Ingredients Required:

  • 1 1/2 kg meat ( preferably shank portion)
  • 3 tbs oil
  • 2 medium onions ,cut slices
  • 1tbs Ginger paste
  •  1 Btbs garlic paste
  • 2 tsp red chilli powder
  • 2 tbs Shan Nihari Masala
  • 2 tbs wheat flour
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 bay leaf
  • 1 one inch cinnamon stick

FOR GARNISH:

  • 2 tbs chopped coriander leaves
  • 2 tbs chopped Mint leaves
  • 1 lemon sliced

Method:
1.Clean and wash meat and dry.
2.In a large pot add the meat pieces.add half tbs Ginger ,half tbs garlic paste,bay leaf, cinnamon stick,salt and 6 cups of water.boil meat on low medium heat until meat cook 95 %,( time – 2 to 3 hours)in between if needs water than add more water and cover.
3.When Meat cook properly with spoon careful remove the meat from liquid and keep aside, check the stock is enough,if needed add more water ,and keep aside.
4.Remove the cinnamon stick and bay leaf from liquid.
5.Heat oil in a another pot ,add the sliced onions and stir fry .
6.Add the half tbs garlic paste and half tbs Ginger paste.saute 2 minutes.
7.Add the all spices and 1/2 cup of water,mix and sauté 1 more minute.
8.Add boil mutton ,and mix well Very careful ,try to the meat not broken.
9.Add the remaining stock stir and cover the pan. Cook on low heat for for 10 minutes.
10.In the meantime in a small bowl combine the flour with 1/2 cup of water ,stir well.
11.Add the flour mixture in a stew stirring gently.boil more 10 minutes on low heat.make sure the gravy is not drying out.Remove the pot from the heat. Cool down the 10 minutes. Garnish with coriander leaves, mint leaves, green chillies pieces and ginger juliennes , sprinkle some drop of the lemon juice.
12.Serve with Naan

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