Mutton Nihari Recipe

Name: Mutton Nihari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg mutton (preferably shank portion, cut into 8-10 pieces); 4 tablespoons ghee; 2 medium onions, finely sliced; 1 teaspoon ginger paste; 1 teaspoon garlic paste; 1 teaspoon salt (or to taste); 2 teaspoons coriander powder; 1/2 teaspoon turmeric powder; 3 tablespoons wheat flour; 2 tablespoons garam masala (readily available in Indian or Pakistani stores); 1 inch ginger, cut into this strips; 3 fresh coriander leaves; 1 tablespoon lime juice

Servings: persons

1 kg mutton (preferably shank portion, cut into 8-10 pieces)
4 tablespoons ghee
2 medium onions, finely sliced
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt (or to taste)
2 teaspoons coriander powder
1/2 teaspoon turmeric powder
3 tablespoons wheat flour
2 tablespoons garam masala (readily available in Indian or Pakistani stores)
1 inch ginger, cut into this strips
3 fresh coriander leaves
1 tablespoon lime juice

1
Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown.
2
Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt. Mix well to coat the mutton in ghee and spices. Saute for 5 minutes.
3
Add the garam masala and 8 cups of water. Mix well, cover and cook on very low heat for about 4 hours until the meat is tender. Keep checking in between. The way to know that the meat is cooked is when it breaks easily with a wooden spoon.
4
Dissolve wheat flour in half cup of water such that there are no lumps. Slowly add it to the gravy. Stir to mix it well in the gravy and let it simmer for another 10-15 mins till the gravy thickens.
5
Sprinkle some lime juice and garnish with ginger strips and fresh coriander leaves. Serve hot.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 kg mutton (preferably shank portion, cut into 8-10 pieces), 4 tablespoons ghee, 2 medium onions, finely sliced, 1 teaspoon ginger paste, and more.

Yes, Mutton Nihari falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mutton Nihari

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions