How to make Easy Mutton Nihari Recipe?
1) Find a kadai suggested (Meyer Kadais) that can hold the intricate cooking process without spilling gravy. Choose a little large kadai for easy stirring.
2) Pre-heat the kadai and pour 3 tbsp ghee to induce an authentic flavour, then add whole spices. The infusion of spices with the ghee will produce delectable aroma that will enhance the flavour of the recipe.
3) Add the 2 sliced onions and sauté onions for about 10-12 mins or until they turn golden brown (but not burnt) for it to disintegrate easily in the recipe and be hardly visible when the dish is done. The properly browned (golden) onion will thicken the dish, making it extra delicious.
4) Add ½ a cup ginger and garlic paste, 3-4 slit green chillies and 750 grams washed mutton. The ginger and garlic paste will add earthy flavour, which is quite unique to Indian cuisine, to the dish
5) Add mutton to the kadai and roast it for 2-3 mins. Then, add in the powdered masalas, 2 tsp turmeric, 2 tsp red chilli powder, 1 tsp coriander powder, and salt to taste.
6) Cover with water and cook for 50 mins on low heat or until the meat is not tender. This will also bring out the flavour of each of the ingredients and will also allow the mutton to completely soak in the flavour.
7) Remove the mutton pieces using tongs and strain the gravy to use later. This is an important process that forms the thickness of the gravy.
8) Take another Kadai, heat some ghee and roast the besan/gram flour in it. Add the strained gravy in the kadai with roasted besan and mix them well. Once the gravy is thick, add the mutton pieces back
9) Finish the nihari with Kewra water and 1 tbsp garam masala. Garnish with sliced chillies, ginger juliennes and chilli oil and serve with naan.