Delhi-Style Nihari
A rich, slow-simmered mutton stew thickened with wheat flour, deeply associated with the old Muslim quarters of Delhi and traditionally eaten at dawn.
- Prep
- 30 min
- Cook
- 240 min
- Total
- 270 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 480 kcal
Equipment
- •Heavy-bottomed handi or pot
- •Spice grinder
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 32 g
- carbs
- 10 g
- fibre
- 1 g
- protein
- 34 g
- calories
- 480 kcal
Instructions
- 1
Heat ghee (clarified butter) in a heavy pot. Fry the sliced onions until deep golden and set half aside for garnish.
- 2
Add ginger-garlic paste to the rest of the fried onions. Fry gently for a short moment.
- 3
Add the mutton pieces. Fry over high heat until browned on all sides.
- 4
Stir in nihari masala (spice blend), red chilli powder and salt. Cook for a few minutes.
- 5
Pour in enough hot water to cover the meat completely. Bring it to a boil.
- 6
Cover and simmer on very low heat for at least 3 to 4 hours. Cook until the meat falls off the bone.
- 7
Mix wheat flour with water to make a smooth runny paste. Stir it into the stew to thicken.
- 8
Simmer for another 20 minutes. Top with the fried onions, ginger cut into thin matchsticks, and green chillies before serving.
Chef's tips
Traditional nihari is cooked overnight on very low heat, so patience is essential for the meat to become tender and the flavours to deepen.
Ingredient substitutions
- mutton → beef shank, common in some Old Delhi eateries
Storage
Refrigerate up to 3 days; flavour improves the next day.
Reheating
Reheat gently on the stovetop, adding a little water to loosen the gravy.
Common mistakes to avoid
- •Rushing the simmering time, resulting in tough meat and a thin gravy.
Serving suggestions
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