Mutton Nihari

Ingredients

1    kgs    Mutton
I    cup    Fried Onion Paste
2    tblsp    Sour Curd
2    tblsp    Wheat Flour
60  gms    Nihari Masala Powder Recipe here
2    tsp    Haldi Powder
1    tblsp    Garlic Paste
2    tblsp    Ginger Paste
1    tsp    Green Chillie Paste
150    gms    Oil
100    gms    Pure Ghee
Salt as per taste
For GarNICHE
Ginger Julienne
Fresh Mint Leaves, Lemon Wedge

Method

Wash mutton thoroughly and place it in a pressure cooker. Add oil, ghee, haldi powder, nihari masala, G/G/GC paste, salt as per taste and mix well. Add 4 cups of water and stir.

Now close the pressure cooker lid and place it on a medium high heat. Let the mutton cook for 2 - 3 whistle. Once done, off the heat and let the cooker stand as it is until the pressure is released on its own.
Once the pressure is complete normal, open the lid. Check the mutton, it should be 90% done. Carefully remove only mutton pieces in a flat shallow dish. Keep it aside.

Now you shall be left with mutton gravy with oil floating. Separate the oil from the gravy in a small bowl. Keep it aside.

Heat a large sauce pot on medium heat. Add 2 tblsp pure ghee and 2 tblsp oil. Once the oil is heated add wheat flour and roast it for few seconds. Slowly add the mutton gravy and stir thoroughly until lumps of wheat flour is dissolved. Bring to boil, add a cup of water if required. Once the gravy comes to boil add fried onion paste and curd. Stir thoroughly until the onion paste is mixed in completely.

Simmer the heat and let the gravy cook for about 20 minutes. Check the consistency of the gravy. It should be medium thick sauce.

Once done, take a flat shallow serving dish and place few mutton pieces in the middle of the dish. Pour slowly the sauce over the mutton as needed. GarNICHE with ginger julienne, fresh mint leaves and serve with Naan or Tandoori Roti. Enjoy!!