Maria Manzoor's video: How to make mutton nihari

Ingredients Mutton with bones 1 kg Fennel seeds 2 tbsp Dry ginger medium piece Salt to taste Ghee 1 cup Onion 2 (sliced) Ginger, garlic paste 2 tbsp Red chili powder 2 tbsp Pisi Kashmiri mirch or paprika powder ½ tsp Turmeric powder ¼ tsp Wheat flour ½ cup Garam masala powder 1 tbsp For Baghar Desi ghee 1 cup Red chili powder ½ tsp For serving Fried onion, lemon, green chilies, sliced ginger and green coriander Yogurt - 3 tablespoons Instructions Tie fennel seeds and dry ginger in a muslin cloth like a potli. Put meat in a cooking pan with 2 jugs water, salt and potli. Cover and cook until meat is half done about 2 hours. Now separate meat and stock. Heat up ghee and fry onion to light brown, remove onion and blend it to make paste, return paste in ghee again. Now add ginger garlic paste, red chili powder, pisi kashmiri mirch/paprika powder and turmeric. Add meat and cook for 2-3 minutes. When ghee will separate, add yogurt and cook until yogurt water dries. You will see a nice color of masala at this stage. Now add reserved stock, cover and increase flame for 5 minutes when starts boiling reduce heat and cook until meat fully tender about 2 hours and required broth left. If the broth is less then add little more water. Check salt at this stage. Mix flour in 1 cup of water and pour paste in gravy slowly to thick it. Don’t add all paste at once. It’s up to you how much thick gravy you want. Mix on high flame. Mix garam masala in ¼ cup of water and include it in thick gravy. Cover and simmer for 2-3 minutes. Pour over baghar. Dish out and serve with fried onion, lemon, green chilies, sliced ginger and green coriander. Serve with Baked Naan For Bagher: heat up ghee in frying pan, add red chili powder, mix and remove from heat and immediately pour over nihari. Notes For best result cook it in clay pot (mati ki handi). OR Mutton Nihari / Nalli Nihari Recipe Preparation time: 15 mins |Cooking time: 4 hours 15 mins |Serves: 6-8 1 kg mutton (preferably shank portion) (cut into 8-10 pieces) 4 tbsp Ghee/ Clarified butter 2 medium onions, finely sliced 1 tsp ginger paste 1 tsp garlic paste Salt to taste 2 tsp coriander powder 1/2 tsp turmeric powder 3 tbsp wheat flour 3 tbsp nihari masala tomatoes 3 or 4 OR Yogurt - 3 tablespoons Whole Spices to make your own Nihari Masala from scratch 1 tbsp cumin seeds 2 tsp fennel seeds 1 tsp soonth (dry ginger) 5-6 green cardamoms 2 black cardamoms 4-5 cloves 1 bay leaf 1 inch cinnamon stick 8-10 black peppercorns 1/4 tsp grated nutmeg for garnish 1 inch ginger, cut into this strips few fresh coriander leaves Juice of 1 lime Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown. Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt. Mix well to coat the mutton in ghee and spices. Sauté for 5 mins. Add the nihari masala and 8 cups of water. Mix well, cover and cook on very low heat for about 4 hours until the meat is tender. Keep checking in between. The way to know that the meat is cooked is when it breaks easily with a wooden spoon. Dissolve wheat flour in half cup of water such that there are no lumps. Slowly add it to the gravy. Stir to mix it well in the gravy and let it simmer for another 10-15 mins till the gravy thickens. Sprinkle some lime juice and garnish with ginger strips and fresh coriander leaves. Serve hot. To make your own Nihari masala from scratch, dry roast all the whole spices for the masala and grind them to a fine powder. Approximate Nutrition Information for one (out of 6)serving of Nalli Nihar Facebook page to join : https://www.facebook.com/im.MariaManzoor Today's recipe is mutton nihari Recipe with vegetable Recipe. I show you how to make mutton nihari Recipe with vegetable Recipe very easily. Watch the video, make it at home and share with your Friends and Dont Forget to subscribers Me Friend