Nihari Gosht

1. 1

   Step 1

   • a.Prepare the Nihari Masala
   • b.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.
   • c.Allow the spices to cool completely. Transfer to a spice grinder and grind into a fine powder.
   • d.Mix in the dry ginger powder and nutmeg powder. Your fresh Nihari masala is ready. Set aside.
2. 2

   Step 2

   • a.Sear Meat and Prepare the Base
   • b.Heat ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
   • c.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.
   • d.In the same pot, add the sliced onions and fry for 10-12 minutes, stirring frequently, until they are deep golden brown (berista).
   • e.Add the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
3. 3

   Step 3

   • a.Cook the Masala and Mutton
   • b.Reduce the heat to low. Add the whisked curd, the prepared Nihari masala, Kashmiri red chili powder, turmeric powder, coriander powder, and salt.
   • c.Stir continuously for 5-7 minutes until the masala is well-cooked and the ghee begins to separate at the edges.
   • d.Return the seared mutton pieces to the pot and stir gently to coat them thoroughly with the masala.
4. 4

   Step 4

   • a.Slow Cook the Nihari
   • b.Pour in 4 cups of hot water and stir well, scraping the bottom of the pot to release any flavorful bits.
   • c.Bring the mixture to a 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 to 4 hours, or until the mutton is exceptionally tender and falling off the bone. Stir occasionally to prevent sticking.
5. 5

   Step 5

   • a.Thicken the Gravy
   • b.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.
   • c.In a separate bowl, whisk the atta (whole wheat flour) with 1 cup of water until you have a completely smooth, lump-free slurry.
   • d.Bring the Nihari back to a gentle simmer. While stirring the stew continuously, slowly pour the flour slurry in a thin stream.
   • e.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. 6

   Step 6

   • a.Garnish and Serve
   • b.Check the seasoning and adjust the salt if needed.
   • c.Ladle the hot Nihari into serving bowls. Pour the reserved Tari (oil) over each serving.
   • d.Garnish generously with ginger juliennes, slit green chilies, and chopped coriander leaves.
   • e.Serve immediately with lemon wedges on the side, to be squeezed over just before eating. Nihari pairs best with Khameeri Roti, Naan, or Sheermal.

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