Nihari (Eid Ul adha Special)

 Nihari

 Nihari

Nihari 

Ingredients;

Lamb / Mutton:2.8 kgs 

Water: 2 litres

Ginger paste: 2 tbsp

Onion: 2 medium chopped

Ghee/ Oil:1 cup

Nihari Masala: 4 tbsp

Flour slurry:

1 cup wheat flour (atta)

2 cups water

In a big pot add ghee/ oil and heat up. Add finely

chopped onion and sauté.

Add meat & sear on high heat. Add minced garlic and

continue until colour changes.

Add nihari masala and cook for another 5 minutes on medium flame until masala cooked and fragrant.

Pour water & slow cook for 3/4 hours until meat is

tender. Or pressure cook for 45 minutes depends on

pressure cooker and stove type. 

Once meat is cooked 

Mix atta with water until lump free. Drizzle slowly and stir continuously.

Now simmer on low flame until thickened. Make sure

not too thick nor too thin.

Masala ingredients;

Green Cardamom pods: 5-6 pcs

Fennel seeds: 1 tbsp

Whole black cardamom: 4-5 pcs

Cloves:7- 8 pcs

Mace: 2 inch pieces

Bay leaves: 2

Cinnamon stick: 2 inch piece

Cumin seeds: 1 tbsp

Nutmeg: 1 whole

Long black pepper / pipli : 4-5 pcs

Star anise: 1

Black peppercorns: 1 tsp

Grind these finely.

Add these ingredients and mix.

Turmeric: 1 tbsp

Salt: 2 tbsp 

Chilli powder: 1 tbsp

Kashmiri chilli powder: 2 tbsp

Ginger Powder: 1 tbsp

Dish out nihari. Warm up oil and layer on top of

nihari . Garnish with ginger, green chillies, coriander

and lemon juice.

Enjoy!

Garnish:

Ginger julienne cut

Green chillies slices

Coriander chopped

Lemon juice