Mutton Nihari
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Mutton Nihari is a slow-cooked, rich stew known for its soulful depth and silky texture. Originating in the Mughal royal kitchens, this recipe features lamb pieces simmered for several hours in a spicy, aromatic gravy thickened with wheat flour. Infused with a unique 'Nihari Masala' containing spices like pipli and fennel, it offers a multi-layered flavor profile. Its taste is savory, hot, and intensely meaty, with a distinctive glossy layer of oil (Rogan) on top. This dish is a celebrated icon of Awadhi cuisine, best enjoyed with khamiri roti. Best served hot with ginger and lemon garnish.
Ingredients
Cooking Instructions
Tips & Secrets
- Slow-cooking for 3 hours is the absolute secret to achieving the traditional fall-off-the-bone tenderness.
- Using wheat flour (Atta) slurry is crucial for providing the signature silky and thick professional Nihari texture.
- Always use fresh lemon and ginger garnish; the acidity is essential to balance the rich, heavy meat flavors.
- Allowing the Nihari to rest for 30 minutes after cooking helps the oil (Rogan) to rise to the top perfectly.
Nutritional Information(Per 300g)
520 kcal
32g
38g
14g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.