Saturday, 29 December 2012

Mutton Nihari

  1. Mutton diced into pieces.  1 kg.
  2. Onions (big) finely chopped, 3 Nos.
  3. Bay leaf  (Tej Patta) .  3 to 4 leaves.
  4. Clove. 5 to 6 buds.
  5. Cardamom (Elaichi). 5 to 6 buds.
  6. Wheat flour. 4 to 5 tea spoons.
  7. Ready made Nihari Masala. 1 pkt.
  8. Ginger garlic paste. 1 table spoon.
  9. Ginger . jullian cut.
  10. Water  4 to 6 cups
  11. Salt to taste.
  12. Oil to fry.
  13. Ghee 3 spoons.
  14. Coriander, finely chopped to garnish.

  1. Marinate the mutton in ginger garlic paste and keep for half hour.
  2. Heat oil in a pan and fry the onions, clove, tej patta, and elaichi  till onions turn golden brown.
  3. Add the mutton and the packet of Nihari masala and 4 to 6 cups of water and pressure cook the mutton.
  4. Heat  3 spoons of ghee in another vessel and add the wheat flour and stir well to avoid lump formation.
  5. Add the fried onions et al to this and fry till a good aroma evolves. Keep stirring.
  6. Add the pressure cooked mutton and stir well. 
  7. Taste the gravy before adding salt as the ready Nihari Masala is salted. Add salt only if required.
  8. Add julienned ginger.
  9. Keep on slow fire to cook for about 7 to 10 minutes .
  10. Serve in a bowl and garnish it with finely chopped coriander.