Mutton Nihari Recipe

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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, cinn Read More

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. Hide


Mutton - 1 kg

All purpose flour (Maida) - 2 tablespoons dissolved in 1/4 cup of water

Turmeric powder - 1/2 teaspoon

Cinnamon stick - 1

Bay leaves - 2

Cardamom - 2

Cloves - 8

Garam masala - 2 tablespoons

Ginger garlic paste - 2 tablespoons

Chilli powder- 1 tsp

Coriander powder - 1 tsp

Yogurt - 3 tablespoons

Ghee or cooking oil - 1/2 cup

Nutmeg - Few pinches

Spice masala:

Make it as a powder

Fennel seeds - 2 tablespoons

1/2 teaspoon whole black peppercorn

1/2 teaspoon cumin seed

Ingredients For Garnishing:

1 Onion fried to brown

2 Green chillies chopped

2 Ginger strips sliced

3 tablespoons coriander leaves chopped


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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Mutton nihari is awesome good really it is very nice and so tasty
By: Wajiha, Form: Rawalpindi, on 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
By: meesha, Form: Karachi, on 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
By: Amna, Form: Karachi, on 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.
By: Laiba, Form: Virginia, on 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
By: meesha, Form: islamabad, on 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.
By: Farya, Form: Wazirabad, on 11 May, 2017
wow I am literally astonished and I really really want to try this recipe at least once. I am seriously astonished.
By: Uzma, Form: Bahawalpur, on 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.
By: Laila, Form: Lahore, on 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.
By: Omar, Form: Okara, on 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.
By: laiba, Form: kohat, on 23 Apr, 2017