Mutton Nihari

Mutton Nihari is a sumptuous dish that hails from the royal kitchens of the Mughal Empire, revered for its rich flavors and tender meat that falls off the bone. This slow-cooked stew is a celebration of mutton, simmered to perfection in a concoction of spices and herbs, yielding a dish that is deeply aromatic and flavorful. Historically served to the nawabs as a breakfast item, Nihari has evolved to become a cherished dish for special occasions and hearty family meals, beloved across the Indian subcontinent.

The essence of Nihari lies in its slow cooking process, which allows the meat to imbibe the flavors of spices while becoming incredibly tender. The spices used in Nihari are unique, featuring a blend that is both warming and complex, setting this dish apart from other mutton preparations. The slow simmering results in a broth that is rich, spicy, and deeply satisfying, making Mutton Nihari a true gourmet delight that appeals to those who appreciate the nuances of traditional cooking.

Ingredients Required for Making Mutton Nihari

• 1 kg mutton, preferably shank pieces
• 3 tbsp ghee or cooking oil
• 2 large onions, finely sliced
• 2 tbsp ginger-garlic paste
• 2-3 tbsp Nihari masala (available at Asian or Indian grocery stores)
• 1 tsp turmeric powder
• Salt, to taste
• 6 cups water
• 2 tbsp wheat flour, dissolved in ½ cup water to make a slurry
• Fresh coriander leaves, chopped (for garnish)
• Ginger slices, for garnish
• Freshly squeezed lemon juice, for garnish
• Fried onions, for garnish

Making the Nihari Masala

Creating your own Nihari Masala at home allows you to capture the essence of this aromatic and flavorful spice blend, essential for making authentic Nihari. This homemade masala mix combines a variety of spices, each contributing its unique flavor and aroma, resulting in a deeply rich and complex blend. Here’s how you can make your own Nihari Masala:

Ingredients

• 2 tbsp cumin seeds
• 2 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tsp black peppercorns
• 1 tsp cloves
• 1 inch cinnamon stick
• 5-6 green cardamom pods
• 2 black cardamom pods
• 1 tsp nutmeg powder
• 1 tsp mace (javitri)
• 1 bay leaf
• 1/2 tsp turmeric powder
• 1 tsp dried ginger powder
• 1/2 tsp red chili powder (adjust to taste)
• 1/4 tsp asafoetida (hing) – optional

1. Dry Roasting the Whole Spices: In a dry skillet over medium heat, add cumin seeds, coriander seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, green cardamom pods, and black cardamom pods. Roast them for a few minutes until they become aromatic and slightly darker in color. Keep stirring to prevent them from burning.
2. Cooling: Transfer the roasted spices to a plate and allow them to cool completely. This will prevent the spices from becoming too moist when grinding.
3. Grinding the Spices: Once cooled, transfer the roasted spices to a spice grinder or a powerful blender. Add the nutmeg powder, mace, bay leaf, turmeric powder, dried ginger powder, red chili powder, and asafoetida (if using).

Step-wise Process of Making Mutton Nihari

1. Preparation of the Meat: In a large pot, heat the ghee or oil. Add the sliced onions and sauté until golden brown. Add the ginger-garlic paste and sauté for a few minutes until the raw smell disappears.
2. Cooking the Meat: Add the mutton pieces to the pot. Cook on high heat until the meat is well-browned on all sides.
3. Adding Spices: Lower the heat and add the Nihari masala, turmeric, and salt. Mix well to ensure the meat is coated in the spices. Cook for a few minutes to allow the spices to release their flavors.
4. Simmering: Add water to the pot, bring to a boil, then reduce the heat. Cover and simmer on low heat for 4-6 hours, or until the meat is tender and falling off the bone.
5. Thickening the Gravy: Stir the wheat flour slurry into the pot. Simmer for another 10-15 minutes until the gravy thickens.
6. Final Touches: Adjust the seasoning as needed. Remove from heat.

Number of Servings

This recipe serves 6-8 people.

Prep Time, Cooking Time, and Total Time

• Prep Time: 15 minutes
• Cooking Time: 4-6 hours
• Total Time: Approximately 4 hours and 15 minutes to 6 hours and 15 minutes

Important Points to Keep in Mind

• The key to a perfect Nihari is in its slow cooking process. The longer you allow the meat to simmer, the more flavorful and tender it will become.
• Regularly skim off any excess fat that rises to the surface during cooking to ensure a balanced flavor.
• Adjust the consistency of the gravy according to your preference by varying the amount of wheat flour slurry.

How to Serve Mutton Nihari

Serve Mutton Nihari hot, garnished with chopped coriander leaves, ginger slices, squeezed lemon juice, and fried onions. It is traditionally enjoyed with naan, but it can also be served with steamed rice or other types of bread for a fulfilling meal.

Final Thoughts

Mutton Nihari is a labor of love, a dish that demands time and patience but rewards you with flavors and textures that are unparalleled. It’s a testament to the rich culinary heritage of the Mughal era, bringing warmth and comfort to any dining table. Whether it’s a special occasion or a cozy family dinner, Nihari promises a memorable meal that resonates with the soulful essence of traditional cooking.

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