Pakistan, India, Bangladesh – Mutton Nihari

by Dahiza Umar

INTRODUCTION

The meat any sort of meat either mutton or beef when cooked in a gravy or bar b qued it taste into buttery flavors and tenderness of the meat is giving you a mess of joy, the flavour of traditional spices that go into the meat make it enjoyable and palatable. It is served on special function or occasion, festivals and get-togethers. In asian region like in Pakistan if one is invited for a meal ,mutton curry is served as a honorable dish.

Mutton Nihari is a gravy sort of thing from the Indian subcontinent consisting of slow-cooked meat, mainly mutton or beef, along with bone marrow when bones are cooked on slow heat the bone marrow comes out of it and mixed in the gravy make it more buttery and tasty.

No Eid or special occasion is complete with in a plate of Nihari with Roti or naan. The buttery and spiced up gravy with meat piece either mutton or beef along with bone is a great treat. Nihari is perfect dish when the meat cooked it blends with the gravy and spices is like heaven on plate

HISTORY

The place of origin of this dish is Indian Subcontinent, when meat is cooked on slow heat with having spices and broth sort of gravy having bone marrow and meat pieces is the best dish among the meat dishes at the era of Indian subcontinent. This dish is traditional dish of Muslims developed with cuisine of Pakistan, India and bangladesh

INGREDIENTS

• 1 kg  mutton 
• 1/2 kg mutton bone along with bone marrow
• 1 cup ghee/ oil
• 3 medium onions
• 1 tbsp  ginger paste
• 1 tbsp  garlic paste
• 3 tomatoes
• 2 tsp salt
• 2 tsp  coriander powder
• 2 tbsp cumin powder
• 1/2 tsp  turmeric powder
• 2 tbsp red chili powder
• 6 tbsp  wheat flour
• 6 tbsp  nihari masala made

NIHARI MASALA MADE FROM DRY SPICES

• 1 tbsp cumin
• 1 tbsp nutmeg
• 2 tbsp coriander
• 2 black cardamoms
• 2 tsp fennel
• 1 tsp dry ginger
• 8 green cardamoms
• 1 tbsp garam masala
• 2 cloves
• 1 bay leaf
• 2 tbsp chat masala
• 1 inch cinnamon stick
• 12 black pepper

FOR GARNISH

• ginger cut into thin slices
• fresh coriander leaves
• fresh mint leaves
• chaat masala
• green chilies
• lime juice

METHOD

• Nihari masala is made by roasting the all spices for 5 minutes and then grind in a fine powder and set aside for further use in preparation of nihari.
• add onions and ghee in a pot and fry it until they get golden brown
• Add mutton,bones, ginger garlic paste, tomatoes, coriander powder, turmeric powder, red chili powder, salt. Mix well and fry for 15 minutes until the meat starts changing its color and aroma starts appearing of meat and spices.
• Add the nihari masala made by spices in homw and 12 cups of water. And let it cook on very low heat for2 hours until the meat is tendered and soft. And the bone marrow comes out of the bone and mixed into the gravy.
• Dissolve wheat flour in half cup of water and add it to the gravy mix the gravy on medium heat untill the gravy thickens.
• serve the dish in a beautiful pot along the having green coriander, ginger on the top.
• A plate having all the complementary thing like green chilies, ginger, coriander, mint and lime juice is served with a bowl of nihari.

Preparation time: half hour

Cooking time : 2 hours

Cuisine : Asian Pakistan

Course : main course

Calories : 1500 in a bowl

Servings : 4 to 6 person