October 2013 - 2nd Edition
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Eid ul Adha Recipes Mutton Nihari
Nihari is a traditional dish from Pakistan and served with Naan bread and is essentially a juicy stew consisting of slowly cooked shank of lamb or beef. Ingredients Mutton – 1 kg Plain white flour– 2 tablespoons dissolved in 1/4 cup of water Turmeric powder – 1/2 teaspoon Cinnamon stick – 1 Bay leaves – 2 Cardamom – 2 Cloves – 8 Garam masala – 2 tablespoons Ginger garlic paste – 2 tablespoons Chilli powder - 1 tsp Coriander powder – 1 tsp Yogurt – 3 tablespoons Ghee or cooking oil – 1/2 cup Nutmeg – few pinches Fennel seeds (saunf) – 2 tablespoons ground Whole black peppercorn - 1/2 teaspoon ground Cumin seeds - 1/2 teaspoon ground Garnishing 1 Onion fried to brown 2 Green chillies chopped 2 Ginger strips sliced 3 tablespoons coriander leaves chopped
Cooking instructions Clean the mutton/beef shank. Heat oil in a pan and add bay leaves, cloves, cinnamon stick and ginger garlic paste. Add the mutton and fry for 2 to 3 minutes. Add red chilli powder, coriander powder, turmeric powder, yogurt, garam masala and fry until the oil separates. Add the nutmeg, cardamom, fennel, peppercorn, cumin and 3 cups of water and cook on very low heat for 3 to 4 hours. Finally, add the flour and cook for about 15 minutes. Garnish with coriander leaves, ginger, onions and green chillies. Serve mutton nihari with chappati, naan or rice.
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