Mutton Nihari is a slow-cooked meat stew rooted in the royal kitchens of Mughal India, traditionally served after sunrise prayers. Known for its deep flavors, tender meat, and velvety texture, this dish has transcended regional boundaries to become a beloved South Asian comfort food. The word ‘Nihari’ comes from the Arabic word “Nahar,” meaning “morning,” as it was originally eaten in the early hours. Today, making authentic mutton nihari at home is a culinary experience, and this guide breaks it down into clear steps for consistent, flavorful results. Let’s dive into the essential components of this dish.
1. Choosing the Right Cut of Mutton for Nihari
For an authentic mutton nihari recipe, selecting the correct cut of meat is crucial. Traditional nihari is made with bone-in shank meat, particularly from the leg or trotters (nalli and paya), as these parts yield a gelatinous broth rich in collagen, giving nihari its signature texture. If you can’t find shank meat, substitute with mutton shoulder or neck, but ensure there’s a balance of meat and bone. The bone marrow and fat slowly render during the long cooking process, infusing the stew with deep flavor and body. Wash the meat thoroughly and marinate lightly with turmeric and salt to prepare it for cooking.
2. Roasting Whole Spices for Homemade Nihari Masala
The flavor profile of nihari is heavily dependent on the homemade nihari masala, which should be prepared fresh for the best results. Begin by dry-roasting whole spices such as fennel seeds, cumin, coriander seeds, black cardamom, cinnamon, mace, nutmeg, and cloves over low heat until fragrant. Allow them to cool, then grind them into a fine powder. This masala blend gives mutton nihari its signature aroma and complexity. Avoid using pre-packaged nihari spice mixes if you want a truly traditional taste. You can store extra masala in an airtight container for up to two weeks.
3. Slow Cooking Mutton Nihari to Achieve Tender Texture
The heart of the mutton nihari recipe lies in the slow-cooking process. Start by frying finely sliced onions until golden, then add ginger-garlic paste and sauté until the raw smell disappears. Add the mutton, homemade nihari masala, red chili powder, salt, and a splash of water. Fry (bhunofy) the mixture on medium heat until oil separates. Now, add enough water to cover the meat completely and reduce the flame to low. Cover and let it simmer for 4–6 hours. This low and slow method breaks down tough muscle fibers, making the meat fall-off-the-bone tender while developing rich depth in the curry.
4. Preparing Atta Slurry for Nihari’s Signature Gravy Thickness
A unique element of mutton nihari is its thick, velvety gravy, achieved using wheat flour (atta) slurry. Once the meat is tender, mix 2–3 tablespoons of whole wheat flour in water to form a lump-free slurry. Gradually pour this into the simmering curry while stirring continuously to avoid clumping. Cook for another 15–20 minutes, allowing the atta to thicken the gravy and give it a smooth finish. Some traditional cooks also add a pinch of kewra water or rose essence at this stage for fragrance, but this is optional and based on personal preference.
5. Garnishing and Serving Mutton Nihari the Traditional Way
No mutton nihari recipe is complete without its signature garnishing and accompaniments. Once cooked, top the nihari with a generous sprinkle of freshly chopped coriander, julienned ginger, green chilies, and a squeeze of lime. Serve hot with khameeri roti, naan, or sheermal to soak up the luscious gravy. In many households, nihari is slow-cooked overnight and served the next morning, allowing the flavors to deepen further. Leftovers taste even better the next day. For an authentic experience, serve with sliced onions and a side of pickled carrots or green chutney.