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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
Brown Onions and Sear Mutton
Cook with Spices and Yogurt
Slow Cook the Nihari
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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.
This mughlai recipe takes 270 minutes to prepare and yields 4 servings. At 826.9 calories per serving with 63g of protein, it's a advanced recipe perfect for dinner or lunch.
Thicken the Gravy
Garnish and Serve
Use beef shanks instead of mutton for an equally rich and flavorful Beef Nihari. The cooking time will be similar.
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.
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.
Make a Chicken Nihari using bone-in chicken thighs and drumsticks. Reduce the slow-cooking time to about 45-60 minutes.
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.
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.
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.
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').
Yes, you can. To speed up the process, pressure cook the mutton for about 45-50 minutes after adding the water and whole spices. Then, release the pressure and follow the remaining steps to thicken the gravy.
Lumps usually form if the flour slurry is added to the gravy too quickly or without constant stirring. To avoid this, pour the slurry in a thin, steady stream while whisking the gravy continuously.
Gosht Nihari is a rich and calorie-dense dish due to the use of red meat and ghee. While it's a great source of protein and iron, it is high in saturated fat and should be enjoyed in moderation as part of a balanced diet, typically on special occasions.
A typical serving of Gosht Nihari (around 1.5 cups or 700g) contains approximately 700-900 calories, depending on the cut of meat and the amount of ghee used. This is an estimate and can vary.