Authentic Pakistani Mutton Nihari Recipe

To recreate the authentic taste of Mutton Nihari, we turn to Shan Nihari Masala, a trusted spice mix that brings out the true essence of this dish. Join us on a culinary journey as we explore the step-by-step recipe for Mutton Nihari using Shan Nihari Masala.Ingredients: To prepare this delectable Mutton Nihari, you will need the following Ingredients:

  • 1kg mutton, preferably shanks or bone-in cuts
  • 4 tablespoons cooking oil or ghee
  • 2 medium-sized onions, finely sliced
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 2 tablespoons Shan Nihari Masala
  • 4 cups water
  • 2 tablespoons wheat flour (optional, for thickening the gravy)
  • Fresh ginger slices, coriander leaves, green chilies, and lemon wedges for garnish

Cooking Instructions:

Step 1: Heat the oil or ghee in a large, heavy-bottomed pot or pressure cooker. Add the sliced onions and cook until they turn golden brown, stirring occasionally.

Step 2: Add the ginger paste and garlic paste to the pot and cook for a minute until the raw smell disappears.

Step 3: Now, add the mutton pieces to the pot and cook on medium-high heat until they are browned evenly. This step helps to seal in the flavors and juices of the meat.

Step 4: Reduce the heat to low and add Shan Nihari Masala, red chili powder, turmeric powder, and salt. Stir well to coat the mutton with the spices.

Step 5: Pour in the water, cover the pot, and let the meat simmer on low heat for 3-4 hours until it becomes tender. If using a pressure cooker, cook for 8-10 whistles or follow the manufacturer's instructions.

Step 6: If you prefer a thicker gravy, mix wheat flour with a little water to make a smooth paste. Add this paste to the pot and cook for an additional 10-15 minutes until the gravy thickens.

Step 7: Taste and adjust the seasoning if needed. The Mutton Nihari should have a rich, aromatic flavor with a hint of spiciness.

Step 8: Serve the Mutton Nihari hot, garnished with fresh ginger slices, coriander leaves, green chilies, and a squeeze of lemon juice. It pairs perfectly with naan or steamed rice, offering a delightful combination of flavors.

by Nadia Shahid Rashid