Nihari Gosht | निहारी | Ramadan Special Meat Dish

Name: Nihari Gosht | निहारी | Ramadan Special Meat Dish
Prep time: 25 min
Cook time: 45 min
Yield: 6 Servings
Cuisine: Indian

Mutton Curry Recipe from Lucknow

Features:

Cuisine:

Indian

1hr 10mins
Serves 6
Medium

Directions

Nihari Gosht

Ingredients

For Spice Bag

Coriander whole (धनिया) – 2 tbsp

Methi dana (मेथी) – 1 tsp

Nutmeg (जैफल) – ¼ no

For Marinating Mutton

Mutton (nalli, noti, chop) (मटन) – 1 kg

Salt (नमक) – to taste

Ginger garlic paste (अदरक लहसुन पेस्ट) – 3 tbsp

Turmeric (हल्दी) – ½ tsp

Chilli powder (मिर्ची पाउडर) – 1 tbsp

For Oil

Mustard oil (सरसों तेल) – ½ cup

Water (पानी) – ½ cup

Lemon (निम्बू) – 1 no

Salt (नमक) – ½ tsp

For Frying

Onion, sliced (प्याज़) – 2 cups

Onion, paste (प्याज़ का पेस्ट) – ¾ cup

Cloves (लोंग) – 3-4 nos

Cardamom – 4-5 nos

Cinnamon (दालचीनी) (1 inch) – 2 nos

Water (पानी) – as required

Curd (दही) – ½ cup

Khus Khus (खस खस) – 3 tbsp

Dry Grated Coconut (सूखा नारियल बुरादा) – ¼ cup

Coriander powder (धनिया) – 1½ tbsp

For Potli Masala

Whole coriander (साबुत धनिया) – 75 gm

Green cardamom (ईलाईची) – 80 gm

Cloves (लोंग) – 10 gm

Black peppercorn (काली मिर्च) – 10 gm

Mace (जावित्री) – 08 gm

Bay leaves (तेज पत्ता) – 2 nos

Nutmeg (जैफल) – ½ no

Black cardamom (काली ईलाईची) – 30 gm

Saunf (सौंफ) – 20 gm

Cinnamon sticks (दालचीनी) – 40 gm

Shahi jeera (शाही जीरा) – 50 gm

Dry Rose Petal (सूखी गुलाब पनखूडीया) – 08 gm

Kekab chini (कबाब चीनी) – 10 gms

Pan ki jad (पन की जड़) – 20 gms

Pipli (पीपली) – 10 gm

Patthar ke Phool (पथर फूल) – 10 gm.

Balchar (बालछड) – 15 gms

Khus ki jad (खस की जड़) – 20 gm

Chandan powder (चंदन बुरादा) – 25 gms

For Finishing

Bhuna besan (भुना बेसन) – 3 tbsp

Cashew paste (काजू पेस्ट) – 3 tbsp

Potli masala (पोटली मसाला) – 2 tsp

Javitri Powder (जावित्री पाउडर) – a pinch

Cardamom Powder ((ईलाईची पाउडर) – a pinch

Pepper powder (काली मिर्च पाउडर) – ½ tsp

Kewra (केवड़ा) – 2 tsp

Meetha Attar (मीठा अत्तर) – 1 drop

Green chillies, slit (हरी मिर्च) – 2 nos

Coriander chopped (ताज़ा धनिया) – handful

For garnish

Fried onions (ताला हुआ प्याज़) – handful

Lemon wedges (निम्बू) – few

Steps

1 Done	For Spice Bag First we prepare a potli of whole coriander, methi dana and nutmeg and keep separately. Potli is basically a spice bag. You can use a muslin cloth to make it.
2 Done	Marinate the meat in salt, turmeric, chilli powder, ginger garlic paste and keep aside. In ½ cup water add some salt and a few drops of lemon. Heat mustard oil and once the oil is hot sprinkle the salt & lemon water in it. Once all of the water evaporates, put the spice bag in the pan and add sliced onions and brown them. Once they are brown, remove them while straining the oil, chop them and keep them aside.
3 Done	In the same pan, pour the strained oil back with the spice bag. Heat the oil and add onion paste. Add cardamom, cinnamon,and cloves. Add fried chopped onion, and the marinated meat. Roast the meat for 10 to 15 mins while stirring it continuously, then add water or stock and cover and cook till the meat is half cooked. Heat a small pan, roast khus khus and desiccated coconut. Let it cool down. Add curd and grind it well. Once the moisture is reduced and the oil surfaces add coriander powder, curd and khus and coconut paste. Now roast the masala till the oil surfaces and skim and remove the oil and keep aside for garnish.
4 Done	Potli Masala Recipe For potli masala, roast whole coriander, green cardamom, cloves, black peppercorn, mace, bay leaves, nutmeg, black cardamom, saunf, cinnamon, shahi jeera, dry rose petals, kabab chini, pan ki jad, pipli, patthar ke phool, balchar, and khas ki jad. Cool it down, then grind it to a fine powder then add chandan powder and mix it well.
5 Done	Add more water or stock and cook until the meat is almost cooked. For finishing, mix together bhuna besan and raw cashew paste with some water and add to the boiling nihari. Finish nihari with pepper powder, javitri elaichi powder, potli masala, kewra water and ittar. Take out the spice bag. Garnish with chopped coriander and fried onions and enjoy!

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