Mutton Nihari Recipe

 Mutton Nihari – The Slow-Cooked Pride of South Asia

If biryani is the king of South Asian rice dishes, then Nihari is the emperor of curries. Deep, rich, spicy, and comforting, Nihari has a legacy that stretches back centuries — it’s more than just food, it’s history in a bowl.

 Mutton Nihari Recipe – Slow-Cooked Royalty in a Pot

When you talk about dishes that carry both history and heart, Mutton Nihari stands right at the top. This isn’t your quick 30-minute dinner — it’s the kind of dish that asks for patience, love, and time. And in return, it gives you a bowl of gravy so rich, meat so tender, and aroma so divine that one bite feels like a warm hug from tradition itself.

 Why Mutton Nihari?

Beef Nihari is the classic, but Mutton Nihari has its own charm. The meat cooks faster than beef, absorbs spices beautifully, and has a slightly sweeter, lighter taste. Perfect for family gatherings or a weekend treat when you want something special but not overwhelmingly heavy.

 Ingredients You’ll Need

For the Nihari Masala (you can also use store-bought, but homemade makes all the difference):

• 2 tbsp fennel seeds

• 1 tbsp coriander seeds

• 1 tbsp cumin seeds

• 6–8 cloves

• 4–5 green cardamoms

• 2 black cardamoms

• 1 small cinnamon stick

• 1 bay leaf

• 8–10 black peppercorns

• 1 tsp dry ginger powder

• 1 tsp Kashmiri red chili powder

• ½ tsp nutmeg + ½ tsp mace (if available)

(Dry roast whole spices, grind them, and mix with powders — that’s your golden masala.)

For the Curry:

• 1 kg mutton (shank pieces preferred, with some bones for flavor)

• 1 cup ghee or oil (Nihari loves richness)

• 2 large onions, finely sliced

• 2 tbsp ginger-garlic paste

• 2 tbsp wheat flour (to thicken)

• 2–3 tbsp Nihari masala (from above or store-bought)

• 1 tsp turmeric

• 2 tsp red chili powder (adjust to taste)

• Salt to taste

• 8–10 cups water (yes, it’s soupy)

For Garnish:

• Fresh ginger juliennes

• Green chilies

• Fresh coriander

• Lemon wedges

 Step-by-Step Cooking

1. Start with the Base

Heat ghee/oil in a heavy-bottomed pot. Fry the sliced onions until they turn golden brown. This step is crucial — the caramelized onions give Nihari its depth. Take half out for garnish and keep the rest in the pot.

2. Add Aromatics

Stir in ginger-garlic paste. Let it sizzle until the raw smell fades. Now add the mutton pieces and sear until lightly browned — this seals the juices and builds flavor.

3. Spice It Up

Add turmeric, red chili powder, salt, and 2–3 tablespoons of your Nihari masala. Stir well so every piece of meat is coated in spice and oil. You’ll smell the fragrance instantly.

4. The Long Simmer

Pour in 8–10 cups of water. Bring it to a boil, then lower the heat, cover, and let it simmer for 4–5 hours on the lowest flame. This slow cooking melts the collagen in the bones, thickens the broth naturally, and makes the meat fall-off-the-bone tender.

(Tip: If short on time, a pressure cooker or Instant Pot can do it in ~1 hour, but nothing beats the slow, overnight simmer on a gentle flame.)

5. Thickening the Gravy

Mix 2 tbsp wheat flour with water into a smooth slurry. Add this to the pot while stirring — it will give Nihari its signature silky thickness. Let it simmer for another 15–20 minutes.

6. The “Tari” (Oil Layer)

A proper Nihari must have a shiny layer of oil or ghee floating on top. If yours doesn’t, simply heat a little ghee with red chili powder and pour it over before serving. That’s the final royal touch.

 Serving the Royal Dish

Serve steaming hot Mutton Nihari with:

• Fresh naan, sheermal, or khameeri roti.

• Garnished with ginger juliennes, green chilies, coriander, and lemon juice.

• Don’t forget the caramelized onions you saved earlier — sprinkle them on top for extra magic.

 Tips & Secrets

• Bone marrow (nalli) makes Nihari unforgettable. If your butcher can give you marrow bones, add them in.

• Overnight flavor: Nihari tastes even better the next day because the spices deepen overnight.

• Adjusting richness: For a lighter version, reduce ghee/oil; for indulgence, add a spoon of desi ghee while serving.

 In a Nutshell

Mutton Nihari is not just food — it’s a ritual of patience. You start it in the evening, let it simmer slowly, and by morning or brunch time, the whole house smells like history. Every bowl carries the warmth of tradition, the strength of spices, and the love of slow cooking.