A rich, slow-cooked mutton stew where the meat becomes incredibly tender. This Mughlai classic is known for its aromatic spices and thick, flavorful gravy, perfect for a special meal.
Prep30 min
Cook240 min
Servings4
Serving size: 2 cups
801cal
70gprotein
25gcarbs
50g
Ingredients
1 kg Mutton Shank (bone-in, cut into large pieces (nalli))
0.5 cup Ghee
2 large Onion (thinly sliced)
2 tbsp Ginger Garlic Paste
0.5 cup Curd (whisked until smooth)
3 tbsp Atta (Whole wheat flour)
2 tsp Kashmiri Red Chilli Powder (for color and mild heat)
A quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.
Melt-in-mouth Nihari Gosht with soft Sheermal – an aromatic, soul-satisfying, energy-giving meal!
This hyderabadi dish is perfect for dinner. With 1199.9299999999998 calories and 77.89g of protein per serving, it's a nutritious choice for your meal plan.
fat
Fennel Seeds
(for Nihari masala)
1 tsp Dry Ginger Powder (for Nihari masala)
1 tsp Black Peppercorns (for Nihari masala)
6 pcs Cloves (for Nihari masala)
2 pcs Black Cardamom (for Nihari masala)
4 pcs Green Cardamom (for Nihari masala)
1 inch Cinnamon Stick (for Nihari masala)
1 strand Mace (for Nihari masala)
0.25 tsp Nutmeg Powder (for Nihari masala)
1.5 tsp Salt (or to taste)
5 cups Water (4 cups for cooking, 1 cup for slurry)
2 inch Ginger (for garnish, cut into juliennes)
3 pcs Green Chilli (for garnish, slit lengthwise)
3 tbsp Coriander Leaves (for garnish, chopped)
1 pcs Lemon (for garnish, cut into wedges)
Instructions
1
Prepare the Nihari Masala
In a small, dry pan over low heat, toast the whole spices: fennel seeds, black peppercorns, cloves, black and green cardamoms, cinnamon stick, and mace for 2-3 minutes until fragrant.
Allow the spices to cool completely. Transfer to a spice grinder and grind into a fine powder.
Mix in the dry ginger powder and nutmeg powder. Your fresh Nihari masala is ready. Set aside.
2
Sear Meat and Prepare the Base
Heat ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
Add the mutton pieces in a single layer (work in batches if needed) and sear until well-browned on all sides. Remove the meat and set aside.
In the same pot, add the sliced onions and fry for 10-12 minutes, stirring frequently, until they are deep golden brown (berista).
Add the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
3
Cook the Masala and Mutton
Reduce the heat to low. Add the whisked curd, the prepared Nihari masala, Kashmiri red chili powder, turmeric powder, coriander powder, and salt.
Stir continuously for 5-7 minutes until the masala is well-cooked and the ghee begins to separate at the edges.
Return the seared mutton pieces to the pot and stir gently to coat them thoroughly with the masala.
4
Slow Cook the Nihari
Pour in 4 cups of hot water and stir well, scraping the bottom of the pot to release any flavorful bits.
Bring the mixture to a boil, then reduce the heat to the lowest possible setting.
Cover the pot with a tight-fitting lid and let it simmer for 3 to 4 hours, or until the mutton is exceptionally tender and falling off the bone. Stir occasionally to prevent sticking.
5
Thicken the Gravy
Once the meat is cooked, carefully skim off the layer of oil (called 'Tari') from the surface and set it aside in a small bowl. This preserves its vibrant color and flavor.
In a separate bowl, whisk the atta (whole wheat flour) with 1 cup of water until you have a completely smooth, lump-free slurry.
Bring the Nihari back to a gentle simmer. While stirring the stew continuously, slowly pour the flour slurry in a thin stream.
Continue to simmer on low heat for another 15-20 minutes, stirring occasionally, until the gravy thickens and the raw taste of the flour is cooked out.
6
Garnish and Serve
Check the seasoning and adjust the salt if needed.
Ladle the hot Nihari into serving bowls. Pour the reserved Tari (oil) over each serving.
Garnish generously with ginger juliennes, slit green chilies, and chopped coriander leaves.
Serve immediately with lemon wedges on the side, to be squeezed over just before eating. Nihari pairs best with Khameeri Roti, Naan, or Sheermal.
Servings4
Serving size: 1 piece
399cal
8gprotein
56gcarbs
15gfat
Ingredients
2 cup All-Purpose Flour (Also known as Maida)
0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
4 tbsp Ghee (Melted and divided)
2 tbsp Sugar (Use granulated sugar)
0.25 tsp Saffron Strands (A generous pinch)
1 tsp Instant Yeast
0.5 tsp Salt
0.5 tsp Kewra Water (Optional, for authentic fragrance)
Instructions
1
Bloom Saffron & Activate Yeast (10 minutes)
In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2
Prepare the Dough (15 minutes)
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3
Proof the Dough (60-90 minutes)
Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4
Shape the Sheermals (10 minutes)
Gently punch down the risen dough to release the air.
Divide the dough into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5
Cook the Sheermals (15 minutes)
Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
Remove from the pan and repeat the process for the remaining dough portions.
6
Glaze and Serve (2 minutes)
As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
Serve warm with rich curries like korma, nihari, or enjoy on its own.
