Go Back
Nihari Gosht | Mutton Nihari
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Succulent pieces of mutton cooked in a deliciously silky stew! This recipe uses the pressure cooker method which will make your dish ready in less than 45 minutes!

Course: Accompaniment
Cuisine: Awadhi
Keyword: Mutton
Author: Shireen Sequeira
Ingredients
  • 500-600 grams kg lamb/goat shanks
  • 2 tablespoons ghee
  • 1-1/2 medium sized onions finely sliced
  • 1/2 cup chicken or mutton stock or 1 stock cube dissolved in 1/2 cup lukewarm water
  • 3-4 teaspoons nihari masala powder
  • 1 inch ginger cut into thin strips for garnishing
  • 2 tbsp coriander leaves chopped for garnishing
  • salt to taste
Instructions
  1. In a pressure cooker heat the ghee and fry the onions till they are well browned.
  2. Add the lamb shanks and fry along with the nihari masala power till the meat becomes nice and brown.

  3. Add the stock or water in which the stock cube has been dissolved. Adjust salt to taste and pressure cook for 7-8 whistles. Turn off the heat and let the cooker cool down till the whistle (weight) comes off easily.
  4. Sprinkle lemon juice and garnish with ginger strips and coriander leaves and serve hot with plain parathas (made of maida) or Kerala Parota/Plain Rice/Pulao/Bread