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MUTTON NIHARI

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Servings 5 peoples

Ingredients
  

  • 1 kg meat    If using lamb/mutton then use leg meat with bones cut into  approximately 3” pieces. It can also be made with chicken or beef.  You can also use 3-4 lamb shanks depending upon the overall weight.
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 1 large onion sliced 65g
  • 2 cups oil
  • 50 g Nihari masala
  • 1 tbsp paprika powder I use this to balance the colour and spice level in the curry only if needed
  • Salt to taste approximately 2tsp
  • 1 cup wheat flour
  • 6 cups water (approximately)

For Potli (bundle)

  • A square piece of muslin cloth
  • 1 piece of mace
  • A quarter of nutmeg
  • 1 tbsp fennel seeds
  • 3-4 peppercorns
  • 2 black cardamoms
  • 2 bay leaves

Instructions
 

  • PREPARATION
    Prepare a bundle of the muslin cloth using the ingredients in the section and keep aside. Make sure it’s tightened properly.
    POTLI
  • Potli
  • In a big pot heat oil and fry sliced onion until brown.
    fried onions
  • Add the meat with ginger garlic paste and fry till all the water from the meat dries up and it gets a crisp outer layer.
    add ginger garlic paste
  • fried meat
  • Now add Nihari masala, paprika and salt. Fry for another 5-7 minutes . Keep stirring continuously. Add some water if it’s sticking to the pot.
  • Fry till it gets a dark brown crisp outer skin
    fried meat with spices
  • Make a slurry with 2 cups water and wheat flour whisk together to get a smooth slurry.
  • Boil 4 cups of water. when you can see the bubbles at the surface, keep the flame to the lowest and add the slurry from one hand and whisking from the other. This is to avoid the lumps.
  • Add this to the meat along with the muslin bundle (potli). Cover cook on medium high flame until there’s enough steam built inside the pot. This might take about 5-6 minutes.
  • Now switch the flame to medium low and let it cook in the pot covered with foil for at least 3 hours. There should be enough steam in the pot. The cooking time will vary depending upon the quality of the meat . If using chicken it will take less time and beef will probably take more.
    We are looking for the meat not just cooked but as you touch it, the meat should tend to shred.
    In between just shake the pot gently to  check and make sure the meat is not getting stick to the pot. Also taste and adjust seasoning.
    Try not to use a ladle after the meat is soft as it might fall off the bone.
    In the end this slow cooking will bring the oil on the top.
  • Serve with fresh naans. You can also plate indivudual  servings - garnish with ginger juliennes, lemon slices and chopped green chillies.

Notes

  • Do not cook it on high flame during the process. It will soak all the oil.
  • If it’s runny in the end let it cook on slow heat uncovered.
  • If the slurry gets lumps by any chance run it through the sieve and then add it to the meat.
  • You can make it with boneless but the bones enhance the flavour of the curry.
  • If it’s spicy enough and the colour of the curry doesn’t look right use paprika instead of the Nihari masala.
  • The colour of the fried onions drive the colour of the curry . If it's lighter then the colour of the curry will be lighter. Also when you are frying the meat it needs to have a dark brown crisp coating before adding water.
  • If you wish to make your own masala, here are the ingredients :
8g long pepper (peepli)
3g All spice (Kebabchini)
20g White cumin 
10g Black cumin
1g Cloves
20g Peppercorn 
3g Black cardamom 
5g Green cardamom 
6g Cinnamon stick
1 piece Nutmeg ( peel the skin)
1g Mace