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. 

Turai Ka Salan (Ridge Gourd Curry - Pakistani style)

 

             Here is a simple and an easy recipe of Turai (Ridge gourd) cooked in the Pakistani style. So far I cooked Turai with lentils - either tuvar dal or roasted moong dal. So this dish was really something new and delicious. 

            As usual I made it spicy and tangy to suit my palate. So go ahead and try this recipe and I am sure it will be appreciated. It can be relished with steamed rice, jeera rice or any Indian bread. So check out the step by step pictorial recipe to prepare it.

• 2 Turai (Ridge Gourd), sliced
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1-2 fresh red chilies. slit
• 2 onions, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. tomato paste / 1 tomato, chopped
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1 tsp. garam masala powder
• coriander leaves, sliced lime and chopped onion to garnish

          Heat oil in a pan and temper with cumin seeds and green chilies. Sauté for a few seconds. 

          Then add the onion and fry till they turn slightly brown in colour.

          Now add the ginger-garlic paste, tomato paste and all the dry spices mixed with a little water. Sauté till the oil separates.

          Add the turai and combine everything well. To it add salt to taste and sauté on a low flame for 4-5 minutes. 

          Add 1/2 cup water and cook, covered, till the turai turns soft and the gravy thickens.

          When done, switch off the flame and garnish with coriander leaves. 

          Serve with hot steamed rice, jeera rice, plain biryani, paratha, naan, tandoori roti or phulka. 

Note - 

1.  If using tomatoes, add them after the onions have turned brown. 

2.  You can also add some lime juice while serving.

  Heat oil & temper with cumin seeds & slit chilies. Sauté for a few seconds. 

                Add onion & fry till they turn slightly brown in colour.

         Add ginger-garlic paste, tomato paste & all the dry spices 

         mixed with a little water. Sauté till the oil separates.

                  Add the turai & mix everything well. 

     To it add salt to taste & sauté on a low flame for 4-5 minutes. 

Add 1/2 cup water & cook, covered, till the turai turns soft & the gravy thickens. 

      Add 1/2 cup water & cook, covered, till the turai turns soft & the 

      gravy thickens. When done, garnish with coriander leaves.

              Serve with hot steamed rice, jeera rice, plain biryani, paratha, 

              naan, tandoori roti or phulka. 

Mutton Chapli Kabab / kebab

 

           Mutton Chapli Kebab, also known as Peshawari Kebab, is very popular and is commonly found in restaurants world wide. It is also a famous street food in Peshawar and in North India. The word Chapli refers to flat in Pushto language. So these kababs are round in shape and flat with a sliced tomato in the centre. 

          It is prepared with minced mutton, chicken or beef. However, in this recipe, I have used mutton mince and few other basic ingredients. Tried it for the first time and it came out just perfect with incredible flavors. It is a very easy recipe. All it needs to be done is to mix all the ingredients (except oil and tomato slices), make patties and shallow or deep fry. It's that simple. 

            So what are you waiting for? Go ahead and give it a try by following the step by step pictorial recipe to prepare it and relish as an appetizer with green chutney. They can also be served as a main course with naan, tandoori roti or pita bread. For a healthier version it can be grilled to perfection. You may also have it as a burger complete with all the toppings of your choice. 

• 1 cup mutton mince / keema, washed & drained
• 2-3 tbsp. roasted chickpea flour
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp. ginger-garlic paste
• 1 tbsp. raw papaya paste
• 1-2 green chilies, chopped
• 2 tbsp. coriander leaves, chopped
• 2 tbsp. mint leaves, chopped
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 1 tsp. red chili flakes
• 1 tsp. chaat masala
• 1 egg
• few tomato slices
• oil to shallow fry

          Mix together all the above mentioned ingredients (except oil & tomato slices) and marinate for an hour. You can refrigerate it as well.

          Take a large portion from the prepared mix and give a kabab shape. Then place a slice of tomato on each of the kababs.

          Heat some oil in a pan and shallow fry them on a low flame, tomato side first till done on one side. Then flip it over gently and cook the other side till well browned. 

          Drain on a kitchen towel and serve as a non-veg. evening snack, as an appetizer with green chutney or as a main course with naan, tandoori roti or pita bread. 

            Mix together all the ingredients (except oil & tomato slices) 

                      Marinate for an hour. You can refrigerate them as well.

              Take a large portion from the prepared mix & give a kabab

              shape. Then place a slice of tomato on each of the kababs.

         Heat some oil in a pan & shallow fry them on a low flame, tomato

         side first till done on one side.

               Flip it over gently & cook the other side too. till well browned.

                              Drain on a kitchen towel.

                                 Serve as an appetizer with green chutney.

Balti Gosht (Pakistani Style Mutton Curry)

          This is a Pakistani style mutton curry called Balti Gosht. Traditionally onion and turmeric powder are not used. But in this version of mine, I added some onion but omitted turmeric powder. Balti Gosht is very popular in North India, Pakistan and UK. This yummy dish can be enjoyed with plain biryani, pulao, kulcha, naan or tandoori roti. So check the step by step pictorial recipe to prepare it. 

           It is unsure how the name originated. According to some sources, it is derived from the fact that it was cooked / served in an iron wok resembling a balti (bucket). 

          Few are of the opinion that it has its origin from a place in Pakistan called Baltistan. Whatever be the reason, this yummy mutton curry is a must try recipe.

• 500 gms. mutton with bones
• 3 tbsp. oil
• 1 tbsp. ghee
• 2 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tsp. garam masala powder
• 1 tomato, chopped
• salt to taste
• 1/2 cup yoghurt
• 2-3 green chilies
• 1 tsp. ginger julienne
• 1 tsp. coriander leaves

           Heat 2 tbsp. oil in a pan and sauté the onion till light brown in colour. Drain and keep aside. Heat remaining oil and ghee. Sauté the mutton for 4-5 minutes or till they are well browned.

          Add all the dry spices (except salt) mixed with some water. Mix well and stir fry till the oil separates.

          Now add the tomatoes and salt. Sauté for 2 minutes. Add 1/2 cup water and the fried onion. Pressure cook for 15-20 minutes on a low flame after the first whistle. 

          Transfer the cooked mutton back to the pan. Add the yoghurt and green chilies. Simmer till the gravy reduces to the desired consistency and the oil separates.

          Switch off the flame and transfer to a serving dish. Garnish with ginger julienne and coriander leaves. Serve with plain biryani, pulao, naan, kulcha or tandoori roti. 

                        Heat 2 tbsp. oil & sauté onion till light brown. Drain & keep aside. 

                     Heat remaining oil & ghee. Sauté mutton for 4-5 min. or till well browned.

                     Add all dry spices (except salt) mixed with some water. Mix well & saute
                     till oil separates.

                       Now add the tomatoes and salt. Sauté for 2 minutes. 

                        Add 1/2 cup water & fried onion. Pressure cook for 15-20 min. on low
                        flame after the first whistle. 

                        Transfer cooked mutton back to the pan. Add yoghurt & green chilies.
                        Simmer till gravy reduces to the desired consistency and oil separates.

                    Garnish with ginger julienne & coriander leaves. Serve with plain biryani, 
                     pulao, naan, kulcha or tandoori roti.