Nihari Gosht Recipe
A delicious slow cooked Awadhi Mutton dish that is traditionally cooked overnight and served in the morning as breakfast. The taste here is not compromised because what matters is the aromatic spices and the natural fat and juice of fresh meat that is so satisfying to bring out the flavour. Serve it along with tawa paratha as a great combo.
Nihari is a slow cooked meat originated in the late 18th century royal kitchens of Awadh or Lucknow in Uttar Pradesh. The meat is cooked the whole night and served after sunrise for breakfast . Here to make the version healthy ,we used just few spoon oil to cook the mutton, but in real authentic recipe much more ghee and oil is used which is seen to float on top of gravy. Feel free to use lamb shanks and drops of kewra water at last. The taste here is not compromised because what matters is the aromatic spices and the natural fat and juice of fresh meat that is so satisfying to bring out the flavour. One delicious gosht recipe of Awadhi Cuisine for you to cook for your loved ones.
If you like this recipe, here are a few more Awadhi Recipes
- 500 grams Mutton , Rang Pieces
- 2 Onions , sliced
- 2 tablespoons Ginger , chopped
- 8 cloves Garlic , chopped
- 1 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Homemade tomato puree
- 2 Bay leaf (tej patta)
- 2 cups Water
- 1 cup Curd (Dahi / Yogurt) , beaten
- 2 teaspoons Sunflower Oil
- 1 teaspoon Ghee For the Spice Powder:
- 1 teaspoon Ginger , julienned
- Nutmeg powder , a pinch
- 1/2 teaspoon Mace powder
- 1 Cinnamon Stick (Dalchini)
- 1/4 teaspoon Black pepper powder
- 2 Bay leaf (tej patta)
- 1 Black cardamom (Badi Elaichi)
- 1 teaspoon Red Chilli powder
How to make Nihari Gosht Recipe
To begin making Nihari Gosht Recipe, first clean the mutton pieces and rub salt, turmeric powder and red chili powder on the meat.
Leave the mutton pieces to rest for 15 minutes.
Take a bowl and mix all the dry spice ingredients - nutmeg powder, mace powder, black pepper powder, bay leaves, black cardamom and red chili powder.
Place a pressure cooker on medium flame and add ghee and oil. Once the oil and ghee have warmed up, add the chopped onions and saute until the onions are soft. Now add the ginger paste and chopped garlic cloves. Saute until the raw smell goes away.
Now add the marinated mutton pieces and fry till the colour of mutton changes which will be for approximately 10 minutes.
Add bay leaves, tomato puree and the dry spice ingredients that you had mixed in a bowl. Saute for another five minutes until the spices get combined well.
Now add the beaten curd and water. Close the lid of the pressure cooker. Cook for 5 to 6 whistles in medium flame.
Once the pressure has released naturally, transfer the Nihari Gosht to a serving bowl and add the julienned ginger.