Gosht Nihari
A rich, aromatic, slow-cooked mutton stew where the meat becomes incredibly tender and falls off the bone. This classic Mughlai dish is known for its spicy, flavorful gravy, perfect for a special meal.
For 4 servings
5 steps. 240 minutes total.
- 1
Step 1
- a.Brown Onions and Sear Mutton
- b.Heat 4 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat.
- c.Add the sliced onions and fry until they are deep golden brown and crisp, about 12-15 minutes. Be careful not to burn them.
- d.Remove the fried onions (birista) with a slotted spoon and set aside. Keep half for garnish.
- e.In the same ghee, add the mutton shanks and sear on all sides over medium-high heat until well-browned, about 5-7 minutes.
- f.Add the ginger and garlic pastes and sauté for 2 minutes until the raw aroma disappears.
- 2
Step 2
- a.Cook with Spices and Yogurt
- b.Reduce the heat to low. Add the crushed fried onions, Kashmiri red chili powder, red chili powder, turmeric, coriander powder, fennel powder, and dry ginger powder. Sauté for 1 minute until fragrant.
- c.Add the whisked curd, stirring continuously to prevent it from splitting. Cook for 5-7 minutes until the oil (rogan) starts to separate from the masala.
- 3
Step 3
- a.Slow Cook the Nihari
- b.Pour in 6 cups of hot water and add the salt. Add the whole spices: bay leaves, cinnamon stick, black cardamoms, green cardamoms, and cloves.
- c.Bring the mixture to a rolling boil, then reduce the heat to the lowest possible setting.
- d.Cover the pot with a tight-fitting lid and let it simmer for 3.5 to 4 hours. The meat should be exceptionally tender and falling off the bone.
- 4
Step 4
- a.Thicken the Gravy
- b.Carefully skim off the layer of oil (rogan) from the top of the gravy and set it aside in a small bowl. This will be used later.
- c.In a separate bowl, whisk the atta with 1 cup of cool water to create a smooth, lump-free slurry.
- d.Slowly pour the slurry into the simmering nihari, stirring constantly to prevent lumps from forming.
- e.Increase the heat to medium-low and let the gravy simmer for another 20-25 minutes, stirring occasionally, until it thickens and the raw taste of the flour is gone.
- f.Stir in the garam masala.
- 5
Step 5
- a.Garnish and Serve
- b.Ladle the hot Nihari into serving bowls.
- c.Pour the reserved rogan (oil) over each serving.
- d.Garnish generously with julienned ginger, slit green chilies, the remaining fried onions, and chopped coriander leaves.
- e.Serve immediately with lemon wedges on the side, accompanied by hot naan or khameeri roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use mutton shanks (nalli) with bone marrow.
- 2Slow cooking is the key to a perfect Nihari. Do not rush the process; the longer it cooks, the more tender the meat will be.
- 3To enhance the flavor, you can lightly dry roast the whole wheat flour in a separate pan until it's fragrant before making the slurry.
- 4Nihari is known to taste even better the next day as the flavors meld and deepen overnight.
- 5Skimming the oil (rogan) before adding the flour slurry and adding it back at the end ensures a beautiful, vibrant color and presentation.
- 6Always add yogurt on low heat and stir continuously to prevent it from splitting.
Adapt it for your goals.
Protein Swap
Use beef shanks instead of mutton for an equally rich and flavorful Beef Nihari. The cooking time will be similar.
Quicker MethodQuicker Method
Use a pressure cooker to reduce the cooking time. After sautéing the meat and spices, pressure cook for 45-50 minutes or until the meat is tender. Then, follow the steps to thicken the gravy.
Homemade MasalaHomemade Masala
For a more aromatic version, create a homemade Nihari masala by dry roasting and grinding spices like star anise, mace, nutmeg, and long pepper (pipli) along with the other powdered spices.
Chicken VersionChicken Version
Make a Chicken Nihari using bone-in chicken thighs and drumsticks. Reduce the slow-cooking time to about 45-60 minutes.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for muscle repair, growth, and overall body function. A single serving provides a significant portion of the daily recommended protein intake.
Rich in Iron
Red meat like mutton is a fantastic source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
Warming Spices
The blend of spices like ginger, cloves, and cinnamon not only adds incredible flavor but also has warming properties. These spices are known in traditional medicine to aid digestion and provide comfort.
Frequently asked questions
Nihari is a slow-cooked stew with origins in the late 18th century Mughal Empire of Old Delhi. It was traditionally eaten by the Nawabs as a breakfast item after their morning prayers ('Nahar' means 'morning').