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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.
Prepare the Nihari Masala
Brown the Mutton
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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.
This mughlai recipe takes 210 minutes to prepare and yields 4 servings. At 686.35 calories per serving with 45.23g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Slow Cook the Nihari
Thicken the Gravy
Garnish and Serve
A very popular and traditional variation. Substitute mutton shanks with beef shanks and follow the same cooking process, possibly extending the slow-cooking time until the beef is tender.
For a quicker version, use bone-in chicken pieces (like thighs and drumsticks). Reduce the slow-cooking time to about 45-60 minutes, as chicken cooks much faster than mutton.
If you are short on time, you can use a good quality store-bought Nihari masala. Use about 4-5 tablespoons of the packaged masala in Step 3.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
As a red meat, mutton provides a significant amount of heme iron, which is more easily absorbed by the body than non-heme iron from plants. It helps in preventing anemia and boosting energy levels.
The blend of spices like ginger, fennel, and cloves not only adds complex flavor but also possesses anti-inflammatory and digestive properties, making this rich dish easier to digest.
The combination of protein from mutton and healthy fats from ghee makes Nihari an energy-dense meal, providing sustained energy.
The best and most traditional cut is mutton shanks, known as 'nalli'. The bone marrow is crucial as it melts during the slow cooking process, giving the gravy its characteristic richness and flavor.
Yes, you can. After browning the meat and adding water, pressure cook on low heat for about 45-50 minutes after the first whistle. Then, open the cooker and proceed with the thickening step as described.
This could be due to two reasons. Either the flour-to-water ratio in your slurry was off, or you didn't cook the gravy long enough after adding the slurry. Let it simmer for a good 15-20 minutes to allow the flour to cook and thicken the stew.
Mutton Nihari is a rich and indulgent dish, high in protein and fat, particularly from the ghee and mutton. It's not considered a 'light' or 'low-calorie' meal but is very nutritious. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of Mutton Nihari (around 1.5 cups) can contain approximately 550-650 calories. The exact number can vary based on the cut of mutton (fat content) and the amount of ghee used.
Nihari stores very well and its flavor actually improves overnight. You can refrigerate it in an airtight container for up to 3-4 days. Reheat gently on the stovetop before serving.