Mutton Nihari

About This Recipe

This Sawadee Masala version is inspired by our Instagram Reel. It is not presented as a traditional nihari; it is a generous, deeply spiced family-style preparation intended for editorial testing and refinement.

Ingredients

• Nihari stock
• 3.5 kg mutton, washed
• Whole Garam Masala (Spices)
• 1 1/2 tsp turmeric
• 6 tbsp ginger-garlic paste
• 1 tsp salt
• 1 litre water
• Fried onions
• 6-7 onions, sliced
• 4 cardamom pods or cloves
• Oil, as needed
• Nihari
• 2 packets Shaan Nihari Masala
• Oil, as needed
• Cooked mutton and reserved stock
• A handful of fried onions
• 2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1 tsp garam masala
• Slurry
• 1/2 cup wheat flour
• 1/2 cup gram flour
• Water, as needed
• Garnish
• Fresh coriander and mint leaves, finely chopped
• Ginger, cut into fine julienne
• Lemon wedges

Instructions

1. Pressure-cook the mutton with the turmeric, whole garam masala (spices) ginger-garlic paste, salt and water until tender. Keep the meat and cooking stock together.
2. Heat oil in a separate pan. Add the cardamom pods or cloves, then fry the sliced onions until deeply golden. Drain and reserve the onions.
3. Heat a little oil in a large pot. Add the nihari masala, cooked mutton and its stock, a handful of fried onions, ground coriander, ground cumin and garam masala. Stir well and bring to a gentle simmer.
4. Whisk the wheat flour and gram flour with enough water to make a smooth, lump-free slurry.
5. Gradually stir the slurry into the simmering nihari. Continue cooking gently, stirring as needed, until the gravy reaches the desired consistency and the flour is fully cooked.
6. Taste carefully before adding any more salt. Garnish with coriander, mint, ginger and lemon, then serve hot with naan or roti.

Cooking Tips

The packaged nihari masala already contains salt and seasoning, so always taste the finished gravy before adding more salt. Add the flour slurry gradually while stirring continuously to prevent lumps. For an even deeper flavour, let the nihari rest for 15–20 minutes before serving.

Serving Suggestions

Serve hot with naan or roti, lemon wedges and extra fried onions.

Storage and Reheating

Allow the nihari to cool, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop until piping hot, adding a little water if the gravy has thickened. For longer storage, freeze in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.

Frequently Asked Questions

Can I make mutton nihari without a pressure cooker?

Yes. Cook the mutton in a heavy-bottomed pot over low heat until very tender. It will take considerably longer than pressure cooking, so add water as needed during cooking.

Why is a flour slurry added to nihari?

The wheat flour and gram flour slurry thickens the stock and gives the nihari its characteristic smooth, rich gravy. Add it gradually while stirring to avoid lumps.

Can I make nihari a day ahead?

Yes. Nihari often develops an even deeper flavour after resting overnight. Refrigerate it properly and reheat gently before serving.

What should I do if my nihari becomes too thick?

Add a small amount of hot water or reserved stock and stir over low heat until the gravy reaches your preferred consistency.