mughlaiMediumnon vegetariannut freesoy free

Gosht Nihari

Name: Gosht Nihari
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 700 g mutton (bone-in pieces, preferably shank or shoulder); 2 tbsp ghee; 2 pcs onion (medium, thinly sliced); 2 tbsp ginger-garlic paste; 1 tbsp whole wheat flour (mixed with a little water to make a smooth slurry); 900 ml water; 0.5 tsp salt; 1 tsp fennel seeds; 1 tsp coriander seeds; 0.5 tsp cumin seeds; 6 pcs black peppercorns; 4 pcs cloves; 3 pcs green cardamom; 2 pcs bay leaf; 1 inch cinnamon (stick); 1 pinch nutmeg powder; 1 pinch mace powder; 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 inch ginger (cut into fine juliennes, for garnish); 2 tbsp cilantro (chopped, for garnish); 1 tbsp lemon juice (for serving)

RATING

4.7/5(192)

TASTE SCORE

10/10

A slow-cooked mutton stew with deep spice, a silky body, and rich marrow flavor. This old Delhi classic is simmered until the meat turns tender and the gravy becomes glossy, making it perfect with naan or khameeri roti.

PREP

20m

COOK

150m

SERVES

1 KATORI

611 cal

SERVINGS

METHOD · 10 STEPS

prep · ~3 min
Crush the whole spices.
1.Add fennel seeds, coriander seeds, cumin seeds, black peppercorns, cloves, green cardamom, bay leaf, and cinnamon to a mortar or spice grinder.
2.Crush them coarsely so they release flavor but do not turn into a very fine powder.
3.Keep the spice mix ready near the stove.
saute · ~10 min
Brown the onions in ghee.
1.Heat ghee in a heavy pot over medium heat.
2.Add sliced onion and cook until deep golden brown, stirring often.
3.Do not burn the onions; they should turn rich brown and sweet.
TIPA heavy pot helps the nihari cook gently without catching at the bottom.
saute · ~7 min
Cook the meat with ginger-garlic paste.
1.Add mutton pieces to the pot and sear for 5 to 6 minutes until lightly browned.
2.Add ginger-garlic paste and cook until the raw smell fades.
3.Stir well so the meat gets coated with the browned onion and ghee.
mix · ~2 min
Add the spices and seasoning.
1.Add the crushed whole spice mix to the pot.
2.Stir in red chili powder, turmeric powder, nutmeg powder, mace powder, and salt.
3.Cook for 1 to 2 minutes on low heat so the spices bloom without burning.
boil · ~10 min
Add water and bring the stew to a boil.
Pour in water and scrape the bottom of the pot well. Bring everything to a steady boil so the flavors start blending.
simmer · ~110 min
Slow-cook the nihari until the meat is tender.
Lower the heat, cover, and cook gently for 1 hour 45 minutes to 2 hours, stirring a few times, until the mutton is very tender and the broth is rich.
TIPKeep the heat low. Fast boiling can tighten the meat and make the gravy cloudy.
mix · ~10 min
Thicken the gravy with flour slurry.
Mix whole wheat flour with a little water until smooth. Stir it into the pot and cook 8 to 10 minutes, stirring often, until the gravy turns silky and lightly thick.
TIPAdd the slurry slowly while stirring so the gravy stays smooth and lump-free.
rest · ~10 min
Rest the nihari before serving.
Turn off the heat and let the nihari sit for 10 minutes so the fat settles slightly and the spices round out.
garnish
Garnish with ginger, cilantro, and lemon juice.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use bone-in shank if possible; the marrow gives nihari its signature depth and body.
2
Brown the onions to a deep golden stage, not just soft, or the gravy will taste flat.
3
Keep the simmer very gentle; a hard boil can toughen mutton and muddy the broth.
4
Stir and scrape the pot after adding water so the browned onion bits enrich the stew.
5
Add the flour slurry in a thin stream while stirring constantly to avoid a pasty, lumpy gravy.
6
Nihari tastes even better the next day; chill overnight and reheat slowly for a fuller spice blend.
7
Finish each bowl with ginger juliennes and lemon just before serving so the rich gravy stays balanced.