Mutton Nihari recipes

A nihari is something that nearly every Pakistani food lover will remember in some way, and it is more of a relished dish. Nihari is deep, spicy, and aromatic, and it has been slow-cooked into a casserole-simmered stew that is basically breakfast, brunch, or other weekend special occasions when eaten. The soft mutton is blended with aromatic spices and a thick, luscious gravy and tantalizes your greedy mouth.

It started during the Mughal period, when it was initially made for royal families. However, eventually, it was made for the common people, especially in the two regions of Pakistan and India. The word “Nihari” is derived from the Arabic word “nahar”, which means “morning”, for traditionally it is cooked overnight and served in the early hours of the day.

Ingredients for Mutton Nihari

To prepare this mouthwatering dish, you will need the following ingredients:

• Mutton: 1 kg. This for 1Kg Mutton
• Wheat Flour: 3–4 tablespoons.
• Ginger-Garlic Paste: 2 tablespoons
• Nihari Masala: 2–3 tablespoons.
• Red Chili Powder: 1 teaspoon.
• Turmeric Powder: 1/2 teaspoon
• Salt: To taste
• Oil or Ghee: 1/2 cup
• Water: 6–8 cups
• Garnishes: Fresh ginger slices, green chilies, coriander leaves, and lemon wedges

Step-by-Step Recipe

1. Prepare the Mutton:
   • Wash and set aside the mutton pieces after washing.
   • In a giant pot, heat oil or ghee, and put in the mutton pieces. Fry for 5–7 minutes when the color of the meat changes.
2. Add Spices:
   • Add the ginger-garlic paste, red chili powder, turmeric powder, and salt. Stir well and let it cook for 5 more minutes.
   • Add Nihari masala and sauté to coat the meat pieces evenly.
3. Slow Cooking:
   • Add water and bring to a boil. When it boils, reduce the heat, cover, and let it simmer on low heat for 2–3 hours. The more you cook it, the more tender it will get.
4. Thicken the Gravy:
   • In a bowl, mix wheat flour with some water to make a paste, passing it through a sieve if you want smoothening. So, add this to the pot and mix well to thicken the gravy and boil for 10-15 more minutes.
5. Garnish and Serve:
   • Once the meat is soft enough and the gravy has attained the desired thickness, turn off the flame.
   • Garnish with fresh ginger slices, green chilies, coriander leaves, and the juice of a lemon.
6. Serve Hot:
   • Mutton Nihari is best enjoyed with naan, paratha, or steamed rice. Goes great with pickles or yogurt as well!

Tips for the Perfect Mutton Nihari

• To enjoy a richer flavor, use mutton with bones.
• Slow cooking makes the meat tender and gives it a rich and flavored gravy.
• Modify the spice to your taste.
• Using homemade Nihari masala brings authenticity to the dish.

Why Mutton Nihari is a Favorite in Pakistan

Mutton nihari is more than a dish; it’s a passion for some Pakistanis. It has fulfilling, heavy flavors that seem to solely titivate the senses at family gatherings, weddings, and celebrations. It is a menu item available at many old-style restaurants but served eating street-side, usually after fresh baking naan.