Photograph of the finished Mutton nihari

India · Cừu hầm Nihari

Mutton nihari

3 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 800 g
  • Photograph of Flour Flour 60 g
  • Photograph of Onion Onion 2
  • Photograph of Ginger Ginger 20 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Coriander seed powder Coriander seed powder 12 g
  • Photograph of Dried chillies Dried chillies 12
  • Photograph of Garam masala Garam masala 12 g
  • Photograph of Ghee Ghee 80 g
  • Photograph of Lime Lime 1
  • Photograph of Salt Salt 16 g

Method

  1. 1 Sauté thinly sliced onions with ghee for 8 minutes until golden brown, then remove half to sprinkle on top later.
  2. 2 Sauté the lamb, ginger, garlic, and spices for 10 minutes until fragrant.
  3. 3 Add 600 ml of water, cover and simmer over low heat for 2 hours until the meat is tender.
  4. 4 Mix the flour with cold water and gradually pour it into the pot, stirring constantly for 10 minutes until the broth thickens.
  5. 5 Sprinkle with shredded ginger, fried onions, and squeeze some lemon juice before serving.

With an appliance

  • Pressure cooker 2 hr

    Replace step 3: pressure cook for 40 minutes, then release the pressure naturally; since there is still a lot of broth, stir in the flour for longer in step 4, about 15 minutes.

Start cooking