Meal Prep · Indian
Mutton Nihari
Discover the rich, aromatic flavors of this traditional slow-cooked Indian mutton stew, a true culinary masterpiece.
Ingredients
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Step-by-step- Heat ghee or oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced onions and fry until golden brown and caramelized, about 15-20 minutes. Remove half of the fried onions and set aside for garnish.
- Add mutton pieces to the remaining onions in the pot and sear on all sides until browned, about 8-10 minutes.
- Stir in ginger-garlic paste and Nihari masala. Cook for 2-3 minutes until fragrant, ensuring the spices don’t burn.
- Add whisked yogurt and salt to taste. Mix well and cook for another 5 minutes, stirring occasionally, until the oil separates from the masala.
- Pour in hot water or mutton stock. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the mutton is fork-tender. Stir occasionally to prevent sticking.
- Once mutton is tender, stir the wheat flour slurry and gradually add it to the Nihari, stirring constantly to avoid lumps. Cook for another 10-15 minutes, stirring until the gravy thickens to your desired consistency.
- Adjust seasoning if necessary. Serve hot, garnished generously with fresh ginger juliennes, slit green chilies, chopped cilantro, and a squeeze of fresh lemon juice. Pair with naan, roti, or steamed rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 45 g |
| Fat | 35 g |
| Carbohydrates | 20 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Mutton Nihari in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Portion cooled Nihari into freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat, adding a splash of water or stock if the gravy has thickened too much. Alternatively, microwave in short intervals, stirring occasionally.
Chef’s Corner
- For the most authentic flavor, use bone-in mutton as the bones release marrow, enriching the gravy. Opt for cuts like shank or leg.
- The slow cooking process is crucial for tender mutton and deep flavor development. Do not rush this step. If you have a pressure cooker, you can reduce the cooking time significantly after the initial browning.
- Don’t skip the garnish! The fresh ginger, green chilies, and lemon add essential brightness and contrast, elevating the overall taste experience.
