Nihari Gosht Recipe

Name: Nihari Gosht Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3
Cuisine: Awadhi
Ingredients: 500 grams Mutton Rang Pieces; 2 null Onions sliced; 2 tablespoons Ginger chopped; 8 cloves Garlic chopped; 1 teaspoon Turmeric powder (Haldi); 2 teaspoon Homemade tomato puree; 2 null Bay leaf (tej patta); 2 cups Water; 1 cup Curd (Dahi / Yogurt) beaten; 2 teaspoons Oil; 1 teaspoon Ghee; 1 teaspoon Ginger julienned; null Nutmeg powder a pinch; 1/2 teaspoon Mace powder; 1 null Cinnamon Stick (Dalchini); 1/4 teaspoon Black pepper powder; 2 null Bay leaf (tej patta); 1 teaspoon Red Chilli powder

RUBY PATHAK

May 14, 2018

1949 Ratings

Time:Prep: 15 M|Cook: 40 M|Total: 55 M

Makes:3 Servings

Meal:Lunch

Cuisine:Awadhi

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.

Serve Nihari Gosht Recipe with Tawa Paratha or Methi Matar Pulao for a deliciously sumptuous lunch.

If you like this recipe, here are a few more Awadhi Recipes

Serve Nihari Gosht Recipe with Tawa Paratha or Methi Matar Pulao for a deliciously sumptuous lunch.

If you like this recipe, here are a few more Awadhi Recipes

Ingredients

For the Spice Powder:

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 Oil

1 teaspoon Ghee

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 teaspoon Red Chilli powder

Instructions for 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.

Serve Nihari Gosht Recipe with Tawa Paratha or Methi Matar Pulao for a deliciously sumptuous lunch.