Mutton Nihari

De Swasthi's Recipes · 150 min

Ingredientes

Preparación

1. Dry-toast the whole spices, except the rose petals, on low heat for 3 to 5 minutes until fragrant and crisp. Let them cool on a plate, then toast the rose petals briefly until just warm.
2. Grind the whole spices to a fine powder. Set aside 2 tablespoons of this powder. Grind the rose petals to a fine powder and keep covered.
3. Saute the sliced onions in oil in a deep pot until light golden. Add the mutton and saute on medium heat for 6 to 7 minutes.
4. Stir in the ginger and garlic and cook for 1 minute until the raw smell goes. Lower the heat, then add turmeric, red chili powder, salt and half of the nihari masala.
5. Add hot (not boiling) water and stir well. Bring to a gentle boil, then cover and simmer on low until the meat is tender and falls off the bone. This takes about 1 hour 45 minutes on medium heat or 2 hours 45 minutes on low heat.
6. In a small bowl, mix the flour, the remaining nihari masala, yogurt and half the water into a smooth slurry, adding more water as needed. Pour it gently into the nihari while stirring constantly to prevent lumps.
7. Bring to a boil, then cover and simmer for 30 minutes until thick and of pouring consistency with fat visible on the surface. If it is runny, cook uncovered on high heat to reduce it.
8. Taste and add salt. Garnish with the chopped chilies, ginger julienne and chopped coriander. Squeeze in lemon juice and serve with roti, naan or other soft breads.

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