Mutton Nihari
INGREDIENTS
1 kg meat (mutton/lamb)
2 tbsp refined oil
3-4 green cardamoms
1 tsp whole cinnamon
2 black cardamoms
2-3 bay leaves
1 tsp turmeric powder
1/4 cup water
1 tsp ginger-garlic paste
1 tsp coriander powder
1 tsp red chilli powder
1 tsp garlic - fried and ground
1 tsp onions - fried and ground
3 tbsp yoghurt - beaten
2 tsp gulab-jal
2 tsp garam masala
1/2 tsp nutmeg-cardamom powder
1/2 tsp saffron - soaked in water
salt to taste
a few drops of itar
wheat dough for dum
fresh coriander and ginger juliennes - to garnish
METHOD:
Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves.
Add the meat and sauté till lightly fried.
Add salt and turmeric and mix well.
Pour in the water, cover the pan and cook.
When it starts boiling, add ginger- garlic paste, coriander powder, red chilli, garlic paste and onion paste.
Mix well and add yoghurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron.
Cover and cook for 2-3 minutes.
Now transfer the meat in a heavy bottom pan and strain the gravy.
Add a few drops of itar and cover the pan.
Seal it with the wheat dough and cook on slow fire.
Once done, garnish with fresh coriander and ginger juliennes and serve.
Courtesy : Chef G. Sultan Mohideen
1 kg meat (mutton/lamb)
2 tbsp refined oil
3-4 green cardamoms
1 tsp whole cinnamon
2 black cardamoms
2-3 bay leaves
1 tsp turmeric powder
1/4 cup water
1 tsp ginger-garlic paste
1 tsp coriander powder
1 tsp red chilli powder
1 tsp garlic - fried and ground
1 tsp onions - fried and ground
3 tbsp yoghurt - beaten
2 tsp gulab-jal
2 tsp garam masala
1/2 tsp nutmeg-cardamom powder
1/2 tsp saffron - soaked in water
salt to taste
a few drops of itar
wheat dough for dum
fresh coriander and ginger juliennes - to garnish
METHOD:
Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves.
Add the meat and sauté till lightly fried.
Add salt and turmeric and mix well.
Pour in the water, cover the pan and cook.
When it starts boiling, add ginger- garlic paste, coriander powder, red chilli, garlic paste and onion paste.
Mix well and add yoghurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron.
Cover and cook for 2-3 minutes.
Now transfer the meat in a heavy bottom pan and strain the gravy.
Add a few drops of itar and cover the pan.
Seal it with the wheat dough and cook on slow fire.
Once done, garnish with fresh coriander and ginger juliennes and serve.
Courtesy : Chef G. Sultan Mohideen
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