Follow these steps for perfect results
Mutton - Rang Pieces
cleaned
Onions
sliced
Ginger
chopped
Garlic
chopped
Turmeric powder
Homemade tomato puree
Bay leaf
Water
Curd (Dahi / Yogurt)
beaten
Sunflower Oil
Ghee
Ginger
julienned
Nutmeg powder
Mace powder
Cinnamon Stick
Black pepper powder
Bay leaf
Black cardamom
Red Chilli powder
Clean the mutton pieces and rub with salt, turmeric powder, and red chili powder. Let it rest for 15 minutes.
In a bowl, mix nutmeg powder, mace powder, black pepper powder, bay leaves, black cardamom, and red chili powder.
Place a pressure cooker on medium flame and add ghee and oil.
Add sliced onions and saute until soft.
Add chopped ginger and garlic cloves. Sauté until the raw smell goes away.
Add the marinated mutton pieces and fry until the color changes (approx. 10 minutes).
Add bay leaves, tomato puree, and the dry spice mixture.
Sauté for 5 minutes until well combined.
Add beaten curd and water.
Close the pressure cooker lid. Cook for 5-6 whistles on medium flame.
Allow pressure to release naturally.
Transfer Nihari Gosht to a serving bowl and add julienned ginger.
Serve with Tawa Paratha or Methi Matar Pulao.
Expert advice for the best results
For a thicker gravy, add a slurry of wheat flour and water at the end.
Adjust the amount of red chili powder to your spice preference.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Garnish with fresh herbs and a drizzle of cream.
Serve hot with naan bread or rice.
Garnish with ginger juliennes, cilantro, and a squeeze of lemon.
Complements the richness of the stew.
Cuts through the richness.
Discover the story behind this recipe
A dish historically enjoyed by royalty and nobility.
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