This slow cooked delicious stew goes by the name Nihari and is a popular dish from Lucknow, a North Indian city. Serve it with naan, tandoori roti, kulcha, sheermal or any artisan breads.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 150 minutes
  • Total time: 170 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 2 to 3 (1 gram) bay leaves
  • 1½ tablespoon coriander seed
  • 1 teaspoon (3 grams) black pepper ((more if you want))
  • 3 inches (2 grams) Ceylon cinnamon piece ((use 1 inch piece if using cassia))
  • 6 cloves
  • 1 (1 gram) black cardamom
  • 8 (1 gram) green cardamom
  • ¾ teaspoon (2 grams) shahi jeera ((Indian caraway))
  • ¾ teaspoon (2 grams) fennel seeds
  • 1 (1 gram) small star anise
  • ¼ teaspoon nutmeg
  • 2 strands mace ((use half mace for a stronger flavor))
  • ½ teaspoon all-spice ((kabab chini))
  • ¾ inch long pepper ((pippali))
  • ¾ gram (1 portion) stone flower ((see photos in the post, omit if you don't have))
  • 1½ tablespoons (1½ grams) organic dried rose petals ((or use 1 tsp rose water at the garnishing stage))
  • ½ inch dried galangal ((optional, sub with ground ginger, but different flavor))
  • 5 to 6 vetiver roots/khus ((optional))
  • ½ kg (1.1 lbs.) bone-in mutton ((goat or lamb))
  • ¼ cup ghee (or mustard oil (read notes))
  • 2 cups (250 grams) onions (sliced thin)
  • ¾ tablespoon ginger (grated/paste)
  • ¾ tablespoon garlic (pressed/grate/paste)
  • 1½ teaspoon Kashmiri red chili powder ((adjust to heat preference, more if you want))
  • ½ teaspoon turmeric
  • 1½ teaspoon sea salt ((divided, adjust as needed))
  • ¼ cup wheat flour (/atta)
  • 5 to 6 cups hot water ((adjust according to your meat, + 1 cup cold water))
  • ½ to ¾ cup yogurt (/curd)
  • 1 inch ginger julienned
  • ¼ cup coriander leaves (/cilantro fine chopped)
  • 2 green chilies (sliced)
  • 1 large lemon

Method

Make the Masala

  1. Add all the whole spices except rose petals to a pan. Toast them on a low heat for 3 to 5 mins, until aromatic & crunchy. Transfer to a plate to cool down. Add rose petals and toast just until slightly hot.
  2. Add the whole spices to a grinder jar and make a fine powder. Reserve 2 tablespoons of this powder in a small bowl. Add the rose petals and grind to a fine powder. Keep covered until required.

How to Make Nihari

  1. Pour oil to a deep pot and saute onions until light golden. Add the mutton and saute on medium for 6 to 7 mins.
  2. Stir in the ginger garlic and saute for 1 minute until the raw smell goes away. Turn down the heat, add turmeric, red chili, salt and half of the nihari masala.
  3. Pour hot water (not boiling) and give a good stir. Bring to a gentle boil and cover. Simmer on a low heat, until the meat is tender and falls off the bone easily. The time taken depends on the heat level. (about 1 hour 45 mins on a medium heat or 2 hours 45 mins on low heat)
  4. Add flour, rest of the nihari masala, yogurt, half of the water to a small bowl. Mix well to make a smooth slurry, adding more water. Pour this gently into the nihari, stirring constantly to prevent lumps.
  5. Bring it to a boil. Cover and simmer for 30 mins, until thick, yet of pouring consistency or traces of fats are visible over the nihari. If it is runny, cook on a high heat uncovered to evaporate little liquid.
  6. Taste test and add salt. Garnish with chopped chilies, ginger juliennes and chopped coriander.
  7. Squeeze in some lemon juice and serve with Tandoori roti, Naan or any rustic or soft breads.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.