A rich, aromatic slow-cooked mutton stew where the meat becomes incredibly tender. This classic Mughlai dish, seasoned with a special blend of spices, is a true delicacy often enjoyed with warm naan.
Prep30 min
Cook180 min
Servings4
Serving size: 1 serving
732cal
39gprotein
19gcarbs
57g
Ingredients
750 g Mutton Shanks (bone-in, also known as nalli)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Crisp, tangy, and slightly sweet, this homemade Japanese pickled ginger (Gari) is incredibly easy to make. It's the perfect zesty palate cleanser for sushi and a vibrant condiment for salads and sandwiches, ready with just a few simple ingredients.
About Mutton Nihari, Butter Naan and Pickled Ginger
Melt-in-mouth Nihari with soft naan and zesty ginger. The ultimate protein-packed comfort food for dinner!
This awadhi dish is perfect for dinner. With 1238.51 calories and 48.940000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
6 pcs Cloves (for nihari masala)
4 pcs Green Cardamoms (for nihari masala)
1 pc Black Cardamom (for nihari masala)
1 inch Cinnamon Stick (for nihari masala)
1 pc Bay Leaf (for nihari masala)
1 strand Mace (for nihari masala)
0.25 tsp Nutmeg Powder (for nihari masala)
2 tsp Kashmiri Red Chili Powder (for color)
1 tsp Red Chili Powder (adjust to taste)
0.5 tsp Turmeric Powder
1.5 tsp Salt (or to taste)
4 cups Water (hot)
2 inch Ginger (for garnish, cut into juliennes)
3 pcs Green Chili (for garnish, slit lengthwise)
3 tbsp Coriander Leaves (for garnish, chopped)
1 pc Lemon (for serving, cut into wedges)
Instructions
1
Prepare the Nihari Masala
In a dry skillet over low heat, toast the whole spices: fennel seeds, black peppercorns, cloves, green and black cardamoms, cinnamon stick, bay leaf, and mace.
Toast for 2-3 minutes, stirring frequently, until they become fragrant. Be careful not to burn them.
Remove from heat and let the spices cool completely.
Transfer the cooled spices to a grinder. Add the dry ginger powder and nutmeg powder, and grind to a very fine powder. Set this fresh Nihari masala aside.
2
Brown the Mutton
Heat ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
Add the thinly sliced onions and fry for 10-12 minutes, stirring occasionally, until they are deep golden brown and crisp (berista). Remove half of the fried onions and set aside for garnish.
To the remaining onions in the pot, add the mutton shanks. Sear the meat on all sides for 5-7 minutes until it's well-browned.
Add the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
3
Slow Cook the Nihari
Reduce the heat to low. Add the prepared Nihari masala, Kashmiri red chili powder, red chili powder, turmeric powder, and salt. Stir for 1 minute to cook the spices.
Add the whisked yogurt and stir continuously for 3-4 minutes until the oil begins to separate from the masala.
Pour in 4 cups of hot water, stir well, and bring the mixture to a rolling boil.
Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 3-4 hours. The key is a very gentle simmer, not a boil. The mutton should be fall-off-the-bone tender.
4
Thicken the Gravy
After the slow cooking is complete, skim off the layer of red oil (rogan/tari) from the surface and set it aside. This will be used for garnish.
In a small bowl, whisk the whole wheat flour with 1/2 cup of room temperature water to create a smooth, lump-free slurry.
Slowly and steadily pour the flour slurry into the simmering nihari, whisking constantly with your other hand to prevent any lumps from forming.
Increase the heat slightly to a medium-low and let the gravy cook for another 15-20 minutes, stirring occasionally, until it has thickened and the raw taste of the flour is completely gone.
5
Garnish and Serve
Turn off the heat. Ladle the hot Mutton Nihari into serving bowls.
Drizzle the reserved red oil (rogan) over each serving.
Garnish generously with ginger juliennes, slit green chilies, fresh coriander leaves, and the reserved fried onions.
Serve immediately with lemon wedges on the side, to be squeezed over just before eating. It pairs best with hot naan, khameeri roti, or sheermal.
4
Serving size: 1 serving
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
1 slice Beet (Optional, paper-thin for a vibrant pink color)
Instructions
1
Prepare the Ginger
Peel the young ginger using the edge of a spoon or a vegetable peeler.
Using a mandoline slicer or a very sharp knife, slice the ginger paper-thin against the grain.
Place the ginger slices in a non-metallic bowl and toss with 1 teaspoon of salt. Let it stand for 30 minutes. This step draws out excess moisture and tames its sharp bite.
After 30 minutes, rinse the ginger thoroughly under cold running water to remove the salt. Gently squeeze the slices to remove as much water as possible, then pat completely dry with paper towels.
2
Make the Pickling Liquid
In a small, non-reactive saucepan (such as stainless steel or enamel), combine the rice vinegar, granulated sugar, and the remaining 1/2 teaspoon of salt.
Bring the mixture to a rolling boil over medium-high heat, stirring continuously until the sugar and salt are completely dissolved. This should take about 2-3 minutes.
Once boiling and clear, remove the saucepan from the heat.
3
Pickle and Store
Pack the dried ginger slices into a sterilized, heatproof glass jar. If using, tuck the thin slice of beet amongst the ginger.
Carefully pour the hot pickling liquid over the ginger, ensuring all slices are fully submerged. Use a spoon to press down the ginger if needed.
Let the jar cool to room temperature on the counter, uncovered, for about 1 hour.
Once cool, seal the jar with a tight-fitting lid and transfer to the refrigerator. The pickled ginger is ready to eat after a few hours, but the flavor and color will deepen and improve significantly after 24-48 hours.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
