Mutton Nihari Recipe

Mutton Nihari Recipe - Nihari is categorized as the most popular thick curry dish that has its unique taste. Mutton Nihari is made using Mutton meat, all purpose flour, cinnamon sticks, cardamom, Garam Masala, ginger garlic paste, chili powder, coriander powder, fennel seeds, yogurt, nutmeg, cloves and bay leaves. These ingredients give perfect blend and taste to Mutton Nihari. Try this unique Mutton Nihari recipe listed on HamariWeb. Method of preparing delicious and mouth watering mutton Nihari recipe is although lengthy but easy to make. It is mainly served with Naan, Adrak, or Lemons. You can prepare it for Dawat and guests will love it. Mutton Nihari Recipe will be a perfect thing to be prepared for Eid dinner. Use the same proportions of ingredients and follow the method step by step to make perfect Mutton Nihari. If you desire to make genuine Mutton Nihari recipe with great taste than simply follow this recipe.

Mutton Nihari Recipe

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Ingredients
  1. Mutton - 1 kg
  2. All purpose flour (Maida) - 2 tablespoons dissolved in 1/4 cup of water
  3. Turmeric powder - 1/2 teaspoon
  4. Cinnamon stick - 1
  5. Bay leaves - 2
  6. Cardamom - 2
  7. Cloves - 8
  8. Garam masala - 2 tablespoons
  9. Ginger garlic paste - 2 tablespoons
  10. Chilli powder- 1 tsp
  11. Coriander powder - 1 tsp
  12. Yogurt - 3 tablespoons
  13. Ghee or cooking oil - 1/2 cup
  14. Nutmeg - Few pinches
  15. Spice masala:
  16. Make it as a powder
  17. Fennel seeds - 2 tablespoons
  18. 1/2 teaspoon whole black peppercorn
  19. 1/2 teaspoon cumin seed
  20. Ingredients For Garnishing:
  21. 1 Onion fried to brown
  22. 2 Green chillies chopped
  23. 2 Ginger strips sliced
  24. 3 tablespoons coriander leaves chopped
Method
  • Clean the mutton and cut into medium pieces. Heat oil in a pan and add bay leaves, cloves, cinnamon stick and ginger garlic paste. Add the mutton and fry for 2 to 3 minutes. Now add red chilli powder, coriander powder, turmeric powder, yogurt, garam masala and fry until the oil separates. Add the nutmeg, cardamom, spice masala and 3 cups of water and cook on low heat for 3 to 4 hours. Finally, add the flour and cook for about 10 minutes. Garnish with coriander leaves, ginger, onions and green chillies. You can serve mutton nihari with chappati, naan or rice.

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Reviews & Discussions

Mutton nihari is awesome good really it is very nice and so tasty

  • Wajiha, Rawalpindi
  • Tue 12 Feb, 2019

This recipe could guide me when I will make that at home tomorrow at home for mine family that is looking so delicious

  • meesha, Karachi
  • Mon 23 Apr, 2018

this dish is the love of every Karachi Citizen so if you don’t know how to make it at home so here is the best recipe of making it

  • Amna, Karachi
  • Mon 26 Mar, 2018

This mutton nihari was really an amazing and outstanding recipe. One must try it in order to change the taste. It is really a superb and mouthwatering recipe. Thank you so very much for the recipe.

  • Laiba, Virginia
  • Sat 26 Aug, 2017

Now there available the recipe to make mutton nihari which will help me to make it deliciously and I will make it to add more ingredients to make it more deliciously

  • meesha, islamabad
  • Mon 22 May, 2017

My mother in law ordered me to make this dish for the lunch so I was searching the internet for its recipe and I found it here on this website. Thanks for solving my problem.

  • Farya, Wazirabad
  • Thu 11 May, 2017

wow I am literally astonished and I really really want to try this recipe at least once. I am seriously astonished.

  • Uzma, Bahawalpur
  • Tue 02 May, 2017

Mutton nihari recipe shared here is really a worth trying recipe for all the house wives as I tried it and found it very tasty and yummy to eat.

  • Laila, Lahore
  • Sun 30 Apr, 2017

i am hungry right now, and also reading and searching for recipes. lol i am having a really bad and severe type of craving. if only i could get already made dishes.

  • Omar, Okara
  • Thu 27 Apr, 2017

This spicy, savory dish is a famous and popular dish across South Asia, especially in Pakistan. Traditionally, it was simmered overnight or even cooked underground, but many people nowadays choose to shorten the cooking time.

  • laiba, kohat
  • Sun 23 Apr, 2017
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