Mutton Nihari

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Mar 15, 2007
Mutton Nihari

Mutton with Bone - 1/2 kg mutton + bone extra (total quantity of mutton with bone (nalli) is little less then 1 kg i.e. 3 pao)
Onions - 2 (thin sliced) [darmiyani pyaaz] [if the size of onion is small then take 3]
Ghee - 1 to 1½ pao [i.e. 1 Cup] [if u don't want to use Ghee then use Italia Olive Oil]
Sonth [dry ginger] - 1 medium piece
Saunf [aniseed] - 1 to 1½ tbsp
Ginger garlic paste - 2 tbsp
Red chili powder - 2 tbsp or less
Salt to taste
Lal aata - 3 tbsp or 1 cup (Lal aata is different from white aata and maida)
Garam Masala powder - 1 tbsp
Ginger - 1" piece (julienne for garnishing)
Fresh coriander leaves - as req (chopped for garnishing)

1. Heat ghee, add 3 sliced onions and fry it halki brown, not very brown or very dark and even not very kachi also.
2. Make a small potli, for this take a malmal cloth put saunf & sonth in it, tie it make a tight knot, preferable double knot and make a potli keep a little space while tying a knot for the potli [cuz saunf and sonth expand when cooked in gravy] i.e. make a loose potli, and put this potli in ghee, in which onion is being fried.
3. Then add mutton with bone and fry it till the onion and mutton turn brownish (not dark brown) and keep on stir frying it, and cook till the water of mutton evaporates and the mutton become dry.
4. Mix 2 tbsp ginger garlic paste into ½ or 1 cup of water and make a fine paste of it, and add this to the mutton mixture and stirring it cook until ginger garlic paste is absorbed in the mutton mixture and aroma of nihari starts coming up.
5. Then add 2 tbsp red chili powder, salt and mix it well and stirring it cook for 2 to 3 mins.
6. Add 1 or 1½ liter water to mutton mixture, cover it with lid and cook on slow fire dum par, in between open the lid and stir the nihari cover it again and cook till the mutton become tender. Then after some time open the lid and check if the mutton becomes tender, if not then cook it more for 5 to 10 mins on slow fire dum par with cover lid on.
7. Take 3 tbsp lal aata, and dissolve this atta in 1 or 1½ cup water to make a fine liquid paste (watery form) and then add this aata liquid paste to the mutton gravy slowly and stirring it continuously so that no lumps are formed. (add that much aata paste as per u want to keep the thickness consistency of nihari gravy)
8. Lastly add garam masala paste (dissolve 1 tbsp garam masala powder in ½ cup water and make a paste) add it to the mutton gravy, cover it and cook for few mins
till done.
9. Leave the nihari to rest for 2 hours, and then after 2 hours serve it. (The taree of ghee will come over the nihari)