Mutton Nihari
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Indulge in the ultimate slow-cooked luxury with Mutton Nihari, a legendary stew that originated in the royal kitchens of Old Delhi and Lucknow. This authentic Mutton Nihari recipe is famous for its rich, velvety gravy and "fall-off-the-bone" tender meat, achieved through hours of patient simmering. If you are searching for a spicy Nihari recipe that captures the true essence of Jama Masjid food stalls, the secret lies in the special Nihari Masala and the addition of a light flour slurry (Atta) to create its signature smooth consistency. Many food connoisseurs crave this homemade mutton stew for its deep infusion of ginger, fennel, and long pepper (Pipli). Traditionally served as a celebratory breakfast, this authentic Mughlai Nihari is best enjoyed with a squeeze of lemon, fresh ginger juliennes, and hot, fluffy Khamiri Naan.
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 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 1 serving)
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.