May 23, 2015

Mutton Nihari | Gosht Nihari | How to Make Mutton Nihari | Lamb Nihari with Step by Step Images | Gosht Curries | Easy Mutton Recipes

According to wiki Nihari originated in Old Delhi  in the late eighteenth century during the last throes of the Mughal Empire. The Muslim Nawab ate Nihari early in the morning after Fajr prayers and then took a long nap before going to Zhuhr (afternoon Muslim prayers). Later on, it became popular among the labor class as a regular breakfast item.The word Nihar originated from the Arabic word "Nahar" which means "day" as it was typically served to kings after sunrise Fajr prayers, who would then sleep until the afternoon. 

Nihari is a Popular Muslim breakfast dish from Delhi made with bone-in lamb shank cooked overnight on low heat with curry spices..In India,Nihari is made of thigh portion of the leg including the round bone of Mutton, Goat or buffalo. The bones are cut to about 2" long. It is a hot (cayenne pepper hot) spicy dish. But,here I used boned chopped mutton pieces.All purpose flour paste which is important in the recipe gives a thick look to the dish and tastes hot because of nihari masala powder which contains pepper corns mainly.

popular Mutton Curry Recipes/Famous Mutton Gravies 

Nihari masala  powder gives a nice flavor to dish..To make it please check below the images...

CATEGORY-Mutton/Non Vegetarian/Gravies/Sunday Special


  • Mutton pieces,boned -1/2 kg
  • Ginger Garlic paste/GGP- 1 tbsp
  • All purpose flour 1/3 cup (i used 1/4 cup)
  • Onions -2 medium size
  • Green chilies-2-3 optional
  • 1.Salt -as required
  • 2.turmeric powder-1/2 tsp
  • chili powder-2 tsps
  • pepper powder-1/2 tsp
  • 5.garam masala-1/2 tsp
  • 6.coriander powder- 1/2 tsp
  • 7.cumin powder-1/2 tsp
  • Coriander leaves- as required
  • Lemon juice-1 tbsp
  • curd-2 tbsp

  • Oil-2 tbsp+1 tsp
  • shahejeera/black cumin-1 tsp
  • bay leaf-1
  • fennel seeds-1/2 tsp
  • To make Nihari masala 
  • cloves-3
  • cumin-1/2 tsp
  • black pepper corns-5-6
  • cinnamon stick-1 inch
  • cardamom pods-2


Dry roast all purpose flour in a flat pan.Mix in 1/2 cup of water and make it a fine paste..Keep aside.Wash mutton several times and keep this also one side.

Heat oil in pressure cooker,throw in whole garam masala ingredients and saute for a half minute. add in GGP, chopped onions,green chilies and fry till they turn light brown.Add in mutton and mix well..Cook for 2 minutes in high flame..

Throw all the (1 to 7) spice powders,stir well and add 2 cups of water.Pressure cook for 30-40 minutes in high- medium flame.Mean while take the ingredients in a pan which mentioned under "To make nihari masala powder" and dry roast for a minute and grind to fine powder.Also,slice a onion finely and in 1 tsp of oil roast/fry till brown in color.

After pressure cooking,remove lid and check out that the mutton is cooked well or not..You can see the oil which forms a separate layer on top.(see the picture below)..Now to this mix the flour paste,ground fresh masala powder,fried onions.

Add the curd and cook for 5-10 minutes on a low flame or till the gravy becomes little bit thick.Garnish the nihari with the chopped green chilies, chopped coriander leaves and finely sliced ginger.Squeeze the juice of a lemon and serve hot with bagara rice/roti/naan..

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