Mutton Nihari With Homemade Nihari Masala

Ingredients

• 500 gbone-in mutton, cut for nihari
• 1 tablespoonraw papaya
• 1 heaped tablespoonginger and garlic paste
• 1 wholeonion
• 1 teaspoonred chilli powder
• 1 tablespoonKashmiri red chilli powder
• 1 teaspoonturmeric powder
• to tastesalt
• 3 heaped tablespoonshomemade nihari masala
• 120 ml (½ cup)oil or ghee
• 1.9–2.4 litres (8–10 cups)water
• about 32 g (4 tablespoons)wholemeal flour (atta)
• 120 ml (½ cup)water, for mixing with the flour
• to tastegreen chillies, for garnish
• to tastefresh coriander, for garnish

Instructions

1. 1

   Roast the spices

   Dry-roast the spices for the homemade nihari masala in a wok for 3–5 minutes, then grind them to a powder.

2. 2

   Prepare the masala

   The ground spice blend is now ready to use as homemade nihari masala.

3. 3

   Brown the mutton

   Heat the oil or ghee in a pressure cooker, Instant Pot or ordinary pan. Add the mutton and sauté over high heat until its colour changes.

4. 4

   Add the aromatics

   Stir in the raw papaya and ginger and garlic paste.

5. 5

   Fry the spices

   Add the homemade nihari masala, red chilli powders, turmeric and salt. Sauté for 3–5 minutes.

6. 6

   Add water

   Pour in 1.9–2.4 litres (8–10 cups) of water and cook over a low heat for 5–10 minutes.

7. 7

   Reserve the tarri

   Remove 1 cup of the liquid from the pot and set it aside to use as the tarri.

8. 8

   Cook until tender

   Add the whole onion and cook over a medium heat for 40 minutes in a pressure cooker, or longer in an ordinary pan, until the meat is tender and beginning to pull away from the bone.

9. 9

   Thicken the gravy

   Whisk the wholemeal flour with 120 ml (½ cup) of water, add it to the pot and cook over a low heat for 15 minutes.

10. 10

    Garnish and serve

    Garnish with green chillies and fresh coriander, then spoon the reserved tarri over the top.

What is mutton nihari?

Nihari is a slow-cooked South Asian meat stew, traditionally associated with the Indian subcontinent. It is known for tender meat and a thick, aromatic gravy.

This version uses bone-in mutton and homemade nihari masala. The flour slurry thickens the cooking liquid, while the reserved tarri is added at the end for a finishing layer of flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 25g protein, 12g carbs, 42g fat.

The mutton provides most of the protein, while the flour contributes some carbohydrate and the gravy's thickness. Oil or ghee supplies much of the fat; serve a moderate portion with vegetables and naan or rice to balance the plate.

The spice blend

Homemade masala: the method calls for dry-roasting the masala spices for 3–5 minutes, then grinding them. The recipe does not specify which whole spices make up that blend, so use the blend prepared for this recipe.

Chilli powders: red chilli powder brings heat, while Kashmiri chilli powder contributes colour and a milder chilli flavour. Adjust them only if you are deliberately changing the recipe's heat.

Getting the mutton ready

Browning: sauté the mutton over high heat until its colour changes before adding the other ingredients. This gives the meat a head start and coats it in the cooking fat.

Tenderising: raw papaya is added with the ginger and garlic paste. The recipe does not specify a marinating period, so add it during cooking as directed.

Cooking to tenderness

Pressure cooker: cook the mutton with the onion for 40 minutes over a medium heat, as the method specifies. Check that the meat is tender and starting to separate from the bone before thickening the gravy.

Ordinary pan: allow longer than 40 minutes and check the meat as it cooks. The recipe gives no fixed extra time, so tenderness is the useful cue.

Thickening the gravy

Flour slurry: whisk the atta with water before adding it, which helps it blend into the liquid. Cook the thickened stew on a low heat for 15 minutes.

Tarri: set aside 1 cup of cooking liquid before adding the flour. Keep it for spooning over the finished nihari, as directed.

Serving the nihari

Garnish: finish with green chillies and fresh coriander, then add the reserved tarri. These fresh toppings provide contrast to the deep, rich gravy.

On the side: serve with naan, roti or rice to make a filling meal. A simple salad or lightly dressed vegetables can add freshness alongside the stew.

Recipe notes & tips

• Cut the mutton into similarly sized pieces so they cook at a similar rate.
• Stir the spice mixture frequently while sautéing to keep it from catching on the bottom of the pot.
• Whisk the flour thoroughly with its water before pouring it into the stew.
• Check the meat for tenderness before adding the flour slurry.
• Reserve exactly 1 cup of cooking liquid for the tarri before thickening the gravy.

Variations

• Choose ghee: use ghee instead of oil for a richer flavour.
• Adjust the heat: reduce the red chilli powder for a milder stew.
• Add fresh ginger: serve with a little finely sliced ginger for a sharper finish.
• Serve with naan: use naan to scoop up the thick gravy.
• Serve with rice: pair the nihari with plain rice for an alternative to bread.

Common mistakes to avoid

• Skipping the browning: sauté the mutton until its colour changes before adding the other ingredients.
• Scorching the spices: keep stirring during the 3–5-minute sauté.
• Adding flour dry: whisk it with water first so it can be incorporated into the gravy.
• Thickening too early: wait until the mutton is tender before adding the flour slurry.
• Overlooking the tarri: set aside 1 cup of cooking liquid before adding the flour.

How to store

Refrigerate leftover nihari in a covered container and eat within 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the gravy has thickened too much.

Frequently asked questions