Mutton nihari

Hello everyone!!!
This is a dish associated to my childhood days. My mother learnt it from her friend who is my brothers mother in law now. They used to make it with the help of readymade masala packet which was available in dubai, but not in india. The brand name is 'shan', and its originated from pakistan, it used to make the work of making nihari so easy and everytime u make it, u are sure to get it perrfect. Nowadays, its easily available at all places in mumbai.

The dish when made looks like this

The word Nihar originated from the Arabic word "Nahar" (Arabic: نهار) which means "morning" after sunrise Fajr prayers. This dish was usually eaten in the early morning (puritans would indulge in this delicacy before sunrise, right after the Fajr prayers).

I made it with this masala. I have even modified the recipe suiting today's fast times and taking into consideration the cost of lpg cylinders. The authentic recipe requires slow cooking for 8-10 hours.

Mutton nihari

Ingredients


1kg Mutton cut into 4-6 large pieces
11/2kg Knuckle/Marrow Bones
250g Ghee/Oil
100-150g Wheat Flour (ferina)
1 Onion, finely sliced
1/2tsp Garlic Paste
Shan Nihari Curry Mix

1) In a pressure cooker, heat 150g of ghee, add the garlic, stir and add the meat, bones and Shan Nihari Mix. Fry for a few minutes and 1 glass of water.

2) Cover and cook for 3 whistles of the cooker, the meat should be tender.

3) Mix the flour with 3 cups of water and add this gradually to the meat juices, stirring constantly to mix evenly. Remove the bones and cook on a high heat for 15 minutes.

4) Heat the remaining ghee and cook the sliced onion until golden brown.

5) Add the onions to the Nihari, cover and simmer for 30 minutes on a low heat.

6) Serve garnished with finely chopped green chillies, ginger and lime juice, accompanied by hot naan breads.