Nihari Ghosht

Nihari Ghosht

By Chef Shilarna Vaze (Chinu)

From Sunny Side Up

easy

Prep: 15 minutes

cook

Cook: 1 hour

easy

Method: Moderate

snack

Course: Main Course

Main Course

Type: Fusion

Key Ingredients:

Nihari is a slow cooked mutton stew that is traditionally cooked through the night and eaten early in the morning mostly during the ramzan

Ingredients

Mutton, cut into bite sized pieces on the bone 750 gms
Refined oil 2 tbsps
Green cardamoms 3 to 4
Cinnamon 1 inch
Cloves 7 to 8
Black cardamoms 2
Bay leaves 2 to 3
Salt to taste
Turmeric powder 1 tsp
Ginger-garlic paste 1 tbsp
Cumin seeds 1 tsp
Coriander powder 1 tbsp
Red chilli powder 1 tbsp
Fried garlic paste 1 tbsp
Fried onion paste 1 tbsp
Yogurt, beaten 3 tbsps
Rose water (gulab jal) 2 tsps
Garam masala powder 2 tsps
Nutmeg-green cardamom powder ½ tsp
Saffron, soaked in 2 tbsps water a large pinch
Ittar a few drops
Wheat dough as required
Fresh coriander leaves, chopped 2 tbsps
Ginger, cut into thin strips a few to garnish
Kulchas to serve

Methods

Heat oil in a non-stick pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves and saute till fragrant. Add the meat and saute till lightly browned.
Add salt and turmeric and mix well. Add ¼ cup water and mix well and let the mixture come to a boil. Add ginger-garlic paste, cumin powder, coriander powder, red chilli powder, fried garlic paste and fried onion paste and mix well
Add yogurt, salt, rose water, garam masala powder, nutmeg-green cardamom powder, saffron water. Mix well, cover and cook for 2-3 minutes.
Transfer the mutton pieces in a heavy bottom pan and strain the gravy into it.
Add a few drops of ittar and mix. Cover and seal with wheat dough. Cook on low heat till the mutton pieces are tender.
Transfer into a serving bowl, garnish with coriander leaves and ginger strips and serve hot with kulchas.