Slow-Cooked

Mutton Nihari

Combine all the spices for the Nihari Masala and blend them together. In a pressure cooker, heat oil or ghee, and briefly fry the mutton. Then, add ginger garlic paste, and sauté until fragrant. Stir in coriander, turmeric, red chilli, Kashmiri red chili powder, salt, and Nihari Masala. Cook for a few minutes. Pour in 3 glasses of water, and seal the cooker. Let it whistle once, then simmer for 20 minutes.

In a bowl, mix wheat flour and Nihari Masala. Gradually add 100 ml water to make a smooth paste. Combine tarri/rogan, then slowly incorporate the wheat flour slurry, ensuring thorough mixing.

Incorporate crushed brown onions into the mixture, ensuring even distribution. Let it simmer over low heat for 20-30 minutes without using the pressure cooker whistle. Finish off by adding chopped coriander leaves, ginger julienne, and diced chilies, thoroughly mixing everything together.

Present the Nihari in a traditional handi. Garnish it generously with tarri, brown onions, fresh coriander leaves, green chili, ginger julienne, and lemon wedges for a burst of flavor. Serve piping hot alongside your choice of Tandoori roti, naan, rumali roti, or regular roti.