Nihari:
Nihari is a stew from Indian subcontinent consisting of slow cooked meet. It can be of Lamb, Mutton goat and Chicken along with Bone marrow. This can be well served with Bread or Rice.
Ingredients:
- Onion - 1/2 cup
- Mutton Leg - 1.5kg
- Bone - 1/2kg
- Flour (all purpose) - 3 spoon
- Ginger paste - 1 Spoon
- Garlic paste - 1 spoon
- Water - 800ml
- Home made Masala powder (Corriancder+turmeric dry chilly powder) - 4-5 spoon
- Lemon juice - 1 spoon
- green chilly - 6-7 pc
- Coriander leaves - few for garnishing
Cooking Method:
- High heat a pressure cooker for few mins, add 150 ml of oil
- After the oil is hot, add mutton into this and fry it on medium to high heat for few mins.
- Add ginger and garlic paste and fry again for 3-4 mins. or until its raw smell goes away.
- Add Masala powder and some water if required.
- Fry this for 2-3 min. on medium to high heat.
- Add 4 to 5 cups of water into this and cover the lid and leave it for some time.
- Then reduce the flame and cook it for 12-15 min. on low heat.
- Allow the pressure to release naturally.
- Subsequently heat a pan, once its heats up add all purpose flour into this and roast it until is turn light pink in color, roast it carefully it shouldn't get dark in color.
- Allow it to cool and add approximately 100 ml of water into this.
- Make a runny batter and ensure there is no lumps during preparation.
- Pour this mixture into the nihari, pour it gradually and stir continuously.
- Do not add all the mixture at once.
- Cook it on high heat and boil.
- Once it boils, reduce the flame and cook it for 8-10 min.
- Meanwhile heat a pan, add 50 ml oil and heat the pan. Then add onions and fry them till they turns golden in color.
- Add red chili powder and fry it for few seconds.
- Pour this mixture onto the Nihari (curry) and mix well.
- Serve it on a bowl, garnish it with coriander leaves, green chilies and cut ginger as toppings.
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