Nihari
A slow-simmered, deeply spiced mutton stew perfected overnight in Lucknow's old-city kitchens, traditionally eaten at dawn.
- Prep
- 30 min
- Cook
- 240 min
- Total
- 270 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 420 kcal
Equipment
- •Heavy handi
- •Tawa for roasting spices
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 26 g
- carbs
- 10 g
- fibre
- 2 g
- protein
- 32 g
- calories
- 420 kcal
Instructions
- 1
Heat ghee (clarified butter) in a heavy handi (deep cooking pot). Fry sliced onions until deep golden and set half aside for garnish.
- 2
Add ginger-garlic paste and mutton. Fry over high heat until the meat browns.
- 3
Add nihari masala (spice blend), red chilli powder, bay leaf and salt. Stir everything well.
- 4
Pour in 1.5 litres water and bring to a boil. Turn the heat down to a gentle simmer.
- 5
Cover and cook gently for 3-4 hours, stirring occasionally. Cook until the meat is falling off the bone.
- 6
Mix wheat flour with water into a smooth runny paste. Stir it into the stew to thicken.
- 7
Simmer for another 20 minutes. Cook until the gravy is glossy and thick.
- 8
Top with the reserved fried onions, ginger cut into thin matchsticks, and green chillies before serving.
Chef's tips
Slow cooking on low heat is essential to make the meat tender and deepen flavours. Toast your nihari masala spices fresh for the best aroma.
Ingredient substitutions
- mutton shank → beef shank
Storage
Refrigerate up to 3 days; flavour improves the next day.
Reheating
Reheat gently on stovetop with a splash of water.
Common mistakes to avoid
- •Rushing the cooking time, which leaves the meat tough.
Serving suggestions
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