Saucepan@saucepan · Shared this recipeFollowIndian · dinnerNihariA rich and savory slow-cooked mutton stew from Lucknow, made with a special blend of toasted spices and a silky flour-yogurt slurry.total2 hr 50 minprep20 mincook2 hr 30 minservings4Original recipe on indianhealthyrecipes.comKeep this recipeAdd a copy of Nihari to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 bay leaves, 1 gram1.5 tbsp coriander seed1 tsp black pepper ), 3 grams, (more if you want3 inches Ceylon cinnamon piece ), 2 grams, (use 1 inch piece if using cassia6 cloves1 black cardamom, 1 gram8 green cardamom, 1 gram0.75 tsp shahi jeera ), 2 grams, (Indian caraway0.75 tsp fennel seeds, 2 grams1 small star anise, 1 gram0.25 tsp nutmeg2 strands mace ), (use half mace for a stronger flavor0.5 tsp all-spice ), (kabab chini0.75 inch long pepper ), (pippali0.75 g stone flower ), 1 portion, (see photos in the post, omit if you don't have1.5 tbsp organic dried rose petals ), 1½ grams, (or use 1 tsp rose water at the garnishing stage0.5 inch dried galangal ), (optional, sub with ground ginger, but different flavor5 vetiver roots/khus ), (optional0.5 kg bone-in mutton ), 1.1 lbs., (goat or lamb0.25 cup ghee ), or mustard oil (read notes2 cup onions, 250 grams, sliced thin0.75 tbsp ginger, grated/paste0.75 tbsp garlic, pressed/grate/paste1.5 tsp Kashmiri red chili powder ), (adjust to heat preference, more if you want0.5 tsp turmeric1.5 tsp sea salt ), (divided, adjust as needed0.25 cup wheat flour, /atta5 cup hot water ), (adjust according to your meat, + 1 cup cold water0.5 to ¾ cup yogurt, /curd1 inch ginger julienned0.25 cup coriander leaves, /cilantro fine chopped2 green chilies, sliced1 large lemonStepsClear checksTap an ingredient or step to check it off.1Step 1: Add all the whole spices except rose petals to a pan. Toast them on a low heat for 3 to 5 mins, until aromatic and crunchy. Transfer to a plate to cool down. Add rose petals and toast just until slightly hot.2Step 2: Add the whole spices to a grinder jar and make a fine powder. Reserve 2 tablespoons of this powder in a small bowl. Add the rose petals and grind to a fine powder. Keep covered until required.3Step 3: Pour oil to a deep pot and saute onions until light golden. Add the mutton and saute on medium for 6 to 7 mins.4Step 4: Stir in the ginger garlic and saute for 1 minute until the raw smell goes away. Turn down the heat, add turmeric, red chili, salt and half of the nihari masala.5Step 5: Pour hot water (not boiling) and give a good stir. Bring to a gentle boil and cover. Simmer on a low heat, until the meat is tender and falls off the bone easily. The time taken depends on the heat level. (about 1 hour 45 mins on a medium heat or 2 hours 45 mins on low heat)6Step 6: Add flour, rest of the nihari masala, yogurt, half of the water to a small bowl. Mix well to make a smooth slurry, adding more water. Pour this gently into the nihari, stirring constantly to prevent lumps.7Step 7: Bring it to a boil. Cover and simmer for 30 mins, until thick, yet of pouring consistency or traces of fats are visible over the nihari. If it is runny, cook on a high heat uncovered to evaporate little liquid.8Step 8: Taste test and add salt. Garnish with chopped chilies, ginger juliennes and chopped coriander.9Step 9: Squeeze in some lemon juice and serve with Tandoori roti, Naan or any rustic or soft breads.getsaucepan.com/r/0086473b-fe12-43df-910f-c9062af2612c · Original: https://www.indianhealthyrecipes.com/nihari/
