Mutton Nihari

 

          Mutton Nihari is a restaurant style mutton stew very popular all over North India, especially New Delhi and Lucknow. This Eid special delicacy has many versions and has its roots in Pakistan too. It is traditionally relished with Khameri bread for breakfast. However, it also goes well as a lunch / dinner menu with naan, tandoori roti, jeera rice or steamed rice. It is slow cooked to perfection, but I tried the easiest way by pressure cooking it. The gravy is smooth and is thickened by wheat flour slurry. 

          The nihari masala is freshly dry roasted and ground. It can be prepared much in advance and stored in an air-tight container in the fridge for later use. 

          The consistency is like a stew and is served, garnished with the rogan, chopped coriander leaves, chopped green chilies, fried onion and lime wedges. 

          So check out the step by step pictorial recipe to prepare this delicious and  comforting mutton curry. 

Nihari Masala Powder - 

• 2 tbsp. cumin seeds 
• 2 tbsp. fennel seeds
• 1 tbsp. coriander seeds
• 8-10 Kashmiri red chilies
• 1 tsp. cloves
• 3 green cardamoms
• 2 black cardamoms
• 3" cinnamon stick
• 15 peppercorns
• 2 bay leaves
• 1/2 blade mace
• 1 tbsp. saunth (dry ginger powder)
• 1/2 tsp. nutmeg powder

          Dry roast the above ingredients, Cool, grind and sieve. Store in an airtight container.

Mutton Nihari - 

• 700 gms. mutton on bones, curry cut
• 3 onions, sliced
• 2 tbsp. ginger-garlic paste
• 1/2 cup oil
• salt to taste
• 3 tbsp. nihari masala 
• 1/2 tsp. turmeric powder
• 2  tbsp. wheat flour + 1/2 cup water
• 3-4 cups water 
• chopped coriander leaves, fried onion, chopped green chilies, lime wedges & ginger juliennes to garnish

          In a small bowl, mix together ginger-garlic paste, nihari masala and turmeric powder along with some water into a smooth paste. Keep aside. 

          Then mix together the wheat flour and the water to form a slurry. Keep aside.

          Heat oil in a pan and sauté the onions till golden brown. Drain and set aside to cool down. Then blend along with some water into a smooth paste. Keep aside.  

          Into the same oil, add the mutton and sauté for 4-5 minutes. Now add the nihari masala paste and mix everything well. Stir fry for 2-3 minutes. 

         Then add the onion paste and sauté again for 2-3 minutes. 

         Add the water and salt to taste. Transfer to a steel bowl and place it in a pressure cooker, containing some water in the bottom. 

          Pressure cook for 1 whistle on a high flame and 20-25 minutes on a low flame. 

          After the pressure releases, skim away some of the rogan from the surface of the gravy and keep aside.

         Transfer the mutton nihari back into the pan and add the wheat flour slurry. Simmer further for 2 minutes. By now the gravy will thicken to a desired stew like consistency.

         Serve, garnished with the saved rogan, ginger juliennes, chopped green chilies, chopped coriander leaves, fried onion and lime wedges. 

          Enjoy with Khamiri bread, naan, tandoori roti, jeera rice or steamed rice. 

Heat oil in a pan & sauté the onions till golden brown. Drain & set aside to cool down. Then blend along with some water into a smooth paste. Keep aside.  

         Into the same oil, add the mutton & sauté for 4-5 minutes. 

  

Now add the nihari masala paste & mix everything well. Stir fry for 2-3 minutes. 

            Then add the onion paste & sauté again for 2-3 minutes. 

Add the water && salt to taste. Transfer to a steel bowl & place it in a pressure cooker, containing some water in the bottom. Pressure cook for 1 whistle on a high flame and 20-25 minutes on a low flame. 

After the pressure releases, skim away the rogan from the surface of the gravy and keep aside.

Transfer the mutton nihari back into the pan & add the wheat flour slurry. Simmer further for 2 minutes. By now the gravy will thicken to a desired stew like consistency.

Serve, garnished with the saved rogan, ginger juliennes, chopped green chilies, chopped coriander leaves, fried onion and lime wedges. 

Enjoy with Khamiri bread, naan, tandoori roti, jeera rice or steamed rice. 

Milky Mutton Curry

 

          Summer is here. So how about trying something light that is just perfect for this season? I introduce you to ...... Milky Mutton Curry, my take on an old Bengali recipe that is inspired by a confluence of cultures. Its uniqueness arises from being cooked in milk, thickened with sesame seeds paste and flavored with saffron, rose water and kewra, besides the usual seasonings. 

           I tried this out for the first time and it was really delicious. Would highly recommend all, to give this a shot. I assure, you will not be disappointed. Its thickened soupy texture allows you to enjoy it with whatever you like, whether its steamed or jeera rice or even naan or tandoori roti. So enjoy this dish to your heart's content for a weekend lunch or as a party recipe.

       

Marination - 

• 500 gms. mutton with bones, curry cut 
• 1/2 cup yoghurt 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. ginger-garlic paste
• 1 tsp. green chili paste
• 1 tsp. coriander-cumin powder

Other ingredients - 

2 tbsp. ghee

1 tbsp. oil

2 onions, sliced

1" cinnamon stick

2 green cardamoms 

4 cloves

2 tbsp. sesame seeds paste

2 green chilies, slit

1 cup milk

1 tsp. rose water

few drops of kewra essence

pinch of saffron

1 tbsp. coriander leaves, chopped

          Marinate the mutton with all the mentioned ingredients overnight.

          Heat oil in a pan / kadai and fry one onion till golden brown. Keep aside.

          Heat 1 tbsp. ghee and sauté the remaining onion till light brown. Add the marinated mutton and cook, covered till the oil separates. 

          Add 1 cup water and pressure cook till it is tender. Keep aside to cool down.

          Add the remaining ghee and temper with cinnamon, cloves and cardamoms. Sauté for a few seconds.

          Now add the cooked mutton and bring it to a boil. Add the sesame seeds paste and the slit green chilies. Simmer for 2 minutes.

          Then add the milk and give it a stir. Simmer for 2 minutes. Add the rose water, saffron and kewra essence. Switch off the flame and transfer to a serving dish.

          Garnish with the coriander leaves and fried onion. Enjoy with steamed rice, jeera rice, naan or tandoori roti. 

Spring Onion Mutton Curry

 

            This is for all hardcore meat lovers. If you are in the mood to try out something new and interesting, then check out this absolutely delicious Mutton curry. I cooked with some spring onion, which is the star ingredient in this recipe.

            It was my first try and it turned out just amazing. This is a great party recipe apt for any special occasions. Enjoy it with naan, tandoori roti, roomali roti, jeera rice or plain biryani for a sumptuous meal. So check out an step by step pictorial recipe to prepare this delicacy. 

           This recipe is very easy as I kept it very simple in four easy steps - marination, simmer, pressure cook and a final simmer. 

          The spices used in this recipe is very much the same that goes into preparing a normal mutton curry, The only exception is of course the use of spring onion. 

          The cooking medium in this recipe is mustard oil, my favorite. However, you can try with any other oil if you wish. 

Marination - 

• 600 gms. mutton with bones, curry cut
• 1/2 cup yoghurt
• 1 tbsp. ginger-garlic paste
• 1 tbsp. tomato paste
• 2 tbsp. fresh grated coconut
• 1 tbsp. mustard oil
• salt to taste
• 2 tbsp. red chili powder
• 1 tsp; turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. kasuri methi, crushed

Other Ingredients - 

• 4 tbsp. mustard oil
• 2 bay leaves
• 3-4 green cardamoms 
• 5-6 cloves
• 1" cinnamon stick
• 1 cup spring onion (white part), chopped
• 3 cups spring onion (green part), chopped
• handful of coriander leaves, chopped

          Marinate the mutton with all the mentioned ingredients overnight or for a minimum of 3 hours. 

          Heat oil in a pan / kadai and temper with bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds. 

          Add the white part of the spring onion and sauté till light brown. Then add the marinated mutton and stir fry till it is well browned and the oil starts to separate. 

          Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. 

          Once the pressure releases, transfer the contents back to the pan and add the green part of the spring onion and coriander leaves. 

          Mix well and simmer till the gravy thickens to a desired consistency. Serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti or any Indian flat bread. 

                                  Marinate mutton with all the ingredients overnight. 

                        Heat oil & temper with bay leaves, cinnamon, cardamoms & cloves. 

                        Sauté for a few seconds. 

                             Add the white part of the spring onion & sauté till light brown. 

                                  Add the marinated mutton.

                                  Sauté till the oil starts to separate. 

                                  Add 1 cup water.

                          Pressure cook for 15-20 minutes on a low flame after the first whistle. 

                     Transfer the contents back to the pan & add the green part of the spring 

                     onion and coriander leaves. 

                          Mix well & simmer till the gravy thickens to a desired consistency. 

                      Serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti or

                      any Indian flat bread. 

Soya Mutton Curry

 

             If you are in the mood to try out something different with the mutton gravy, then do make this Soya Mutton. I added some leftover soybean curry along with the usual spices and surprisingly it turned out real yummy, just the way I wanted. 

          It is a great party recipe and is apt for special occasions. This recipe is very easy, where you just have to marinate, simmer and pressure cook. Enjoy it with steamed rice, jeera rice, pulao, naan, tandoori roti or just plain chapattis. So check out the step by step pictorial recipe to prepare this fusion recipe.

          As I was on the lookout for a new version of a mutton curry, other than the usual stuff, I hit upon the idea of including the leftover soybean curry. You can also use some soaked & drained soybean. However, make sure to marinate it overnight for a juicy delicacy. 

          I kept it very simple with just 3 easy steps that you need to follow - marinate, simmer & pressure cook and in no time you have a new creation to be devoured with any form of rice or Indian bread. Bon Appetit!!!

Ingredients - 

• 500 gms. mutton with bones, curry cut
• 1 large potato, cut into half
• 1 & 1/2 cups leftover cooked soybean curry
• 2 tbsp. oil
• 1 tbsp. ghee
• 1" cinnamon stick
• 1-2 bay leaves
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, chopped
• 1 tomato, chopped
• 1 tbsp. coriander leaves, chopped
• few onion rings 

Marination - 

• 1 tbsp. ginger-garlic paste
• salt to taste 
• 2 tbsp. red chili powder
• 1 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 cup yoghurt

          Marinate the mutton with all the mentioned ingredients overnight or preferably 3-4 hours. 

          Heat oil and ghee in a pan. Fry the potatoes till light brown. Keep aside. 

          Temper the same oil + ghee with bay leaves, cinnamon, cardamoms and cloves. 

          Add the onion and sauté till light brown. 

          Then add the tomatoes and cook, covered till it is mashed. 

          Now add the marinated mutton and sauté till oil separates.

          Now add the leftover cooked soybean curry and mix well.

          Then add the fried potatoes and 1 cup water. 

          Pressure cook for 15-20 minutes on a low flame after the first whistle. 

         When done, garnish with coriander leaves and onion rings.

         Serve with steamed rice, jeera rice, pulao, naan, tandoori roti or just plain chapattis. 

                     Marinate the mutton with all the mentioned ingredients overnight or 

                     preferably 3-4 hours. 

                        Heat oil & ghee in a pan. Fry the potatoes till light brown. Keep aside. 

 

                     Temper the same oil + ghee with bay leaves, cinnamon, cardamoms & cloves. 

                                   Add the onion and sauté till light brown. 

                                  Then add the tomatoes and cook, covered till it is mashed. 

                                  Now add the marinated mutton and sauté till oil separates.

                                  Now add the leftover cooked soybean curry & mix well.

                                 Then add the fried potatoes and 1 cup water. 

                          Pressure cook for 15-20 minutes on a low flame after the first whistle. 

                                  When done, garnish with coriander leaves and onion rings.

                       Serve with steamed rice, jeera rice, pulao, naan, tandoori roti or just 

                       plain chapattis. 

Achari Mutton Curry

 

          Turn your normal mutton curry into an exotic restaurant style with a slight twist. Just add some lime pickle, either homemade or store bought, to enhance the flavour of the dish. It turns out just awesome with a slight hint of lemon. This is a great party recipe that is apt for special occasions. It is an ideal weekend lunch menu too, with your loved ones. You can enjoy with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti or just plain chapatti. 

• 500 gms. mutton with bones, curry cut 
• 1 tbsp. lime pickle
• 1 onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 3-4 green chilies
• 1/2 cup yoghurt
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander powder (dry roasted & ground)
• 1 tsp. cumin powder (dry roasted & ground)
• 1-2 medium size potatoes, whole or cut into half
• 3 tbsp. oil
• 1 onion, sliced
• 1 tsp. coriander leaves, chopped

          Blend together onion (roughly chopped), ginger, garlic, green chilies, yoghurt, lime pickle and all the dry spices into a paste. Marinate the mutton with it overnight. 

          Heat oil and fry the potatoes till light brown in colour. Drain and keep aside. In the same oil, sauté the sliced onion till light brown. Add the marinated mutton and cook, covered on a low flame till almost dry.

          Add 1 cup water and the fried potatoes. Pressure cook for 20-25 minutes on a low flame after the first whistle. When done, garnish with chopped coriander leaves. 

          Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti or just plain chapatti.