Mutton nihari

Name: Mutton nihari
Ingredients: 1 tsp Kasuri Methi; 1 tbsp Wheat Flour; 1 tsp Dalchini [cinnamon]; 1 tbsp Ginger garlic paste; 1 tsp Haldi [Turmeric powder]; to taste Salt; 1 tsp Red Chilli powder; 2 tsp Dhaniya powder [Coriander powder]; 5-7 Kali mirch [black Peppercorns]; 2 tbsp Ghee; 1 Onice slice large; 4 tbsp Mutton Masala; 1 Bay Leaf; 1 tsp jeera [Cumin seeds]; 4-5 Hari elaichi [green Cardamom]; 5 Laung [Cloves]; 1 tsp Saunf [Fennel Seeds]; 400 grm Boiled mutton

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Chef Tripti Saxena @cook_9959630

Ghaziabad

This is typical hyderabadi dish made with mutton and it's bones, generally served with roti or naan.

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1 tsp Kasuri Methi
1 tbsp Wheat Flour
1 tsp Dalchini [cinnamon]
1 tbsp Ginger garlic paste
1 tsp Haldi [Turmeric powder]
to taste Salt
1 tsp Red Chilli powder
2 tsp Dhaniya powder [Coriander powder]
5-7 Kali mirch [black Peppercorns]
2 tbsp Ghee
1 Onice slice large
4 tbsp Mutton Masala
1 Bay Leaf
1 tsp jeera [Cumin seeds]
4-5 Hari elaichi [green Cardamom]
5 Laung [Cloves]
1 tsp Saunf [Fennel Seeds]
400 grm Boiled mutton

Cooking Instructions

1

Heat 2 tbsp ghee in a cooler and saute onion slices till brown.
Add ginger garlic paste,turmeric and coriander powder,and saute till fat separates.add the mutton and fry well.
Roast all the ingredients (dalchini,Saunf,jeera,elaichi,kalimirch) expect the powder mix together every thing and dry grind to a fine powder. Nihari masala is ready.
2

Add the Nihari spices masala,add wheat flour mix well.
Add 6 cups of water and cook on low flame till the mutton is tender.
Mutton Nihari is ready.