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Mutton Nalli Nihari

Jul 31, 2020

Originated in the Awadhi Kitchen of Lucknow, Nihari is a slow-cooked mutton curry with a myriad of Indian spices. The word ‘Nihar’ originates from the Arabic word 'Nahar' which means 'day'. As per the traditions, this royal recipe due to its aromatic variations of spices was slow cooked overnight and served the next morning on special occasions such as Eid.

Prepping Time: 20 mins

Cooking Time: 4 hours

Serves: 4

Level of Cooking: Moderate 

Taste: Spicy


For Curry For Nihari Masala For Garnishing
Mutton, cut into medium-sized pieces – 1 kg Cumin seeds – 1 tbsp Ginger, julienned – 1 tbsp
Ghee – 4 tbsp Fennel Seeds – 1 tsp Fresh coriander leaves – 4-5 stalks
Onions, finely sliced – 2 Dry Ginger – 1 tsp Lime juice – 1 tbsp
Ginger paste – 1tbsp Green Cardamoms – 5-6
Garlic paste – 1 tbsp Black Cardamoms – 2
Coriander Powder – 2 tsp Cloves – 4-5
Turmeric powder – ½ tsp Bay leaf – 1
Wheat Flour – 3 tbsp Cinnamon stick – 1
Nihari Masala – 3 tbsp Black peppercorns – 10-11
Salt – As per taste Nutmeg, grated – ½ tsp


For Nihari Masala: 

Step 1: To make Nihari masala at home, first dry roast all the whole spices (mentioned above) for the masala. Allow it to cool for some time.  Grind the ingredients to a fine powder. Bajaj Mixer Grinders are perfect for the Indian kitchen as they are well adapted for grinding and blending tough Indian spices without compromising on the quality. Visit and enjoy cooking experiences!

For Nihari Curry:

Step 2: Take a deep bottom kadhai and heat ghee.  Once the ghee is hot, add the sliced onions and fry till golden brown.

Step 3: Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt. Mix well and sauté for 5 mins.

Step 4: Now, add the nihari masala and 8 cups of water. Mix properly.

Step 5: Cover the kadhai with a lid and cook on a very low heat for about 4 hours until the meat is tender. It is advisable to check the tenderness of the meat with a fork in intervals.

Step 6: Take a fresh bowl and dissolve wheat flour in water. Make sure there are no solid lumps.

Step 7: Add the wheat flour mixture to the gravy and give it a good stir. Cook for another 10-15 mins on a low flame till the gravy thickens.

Step 8: Turn off the gas and pour it in serving bowls. Sprinkle some lime juice and garnish with julienned ginger strips fresh coriander leaves. Serve hot with Tandoori Roti or Butter Naan!

Tip: If you are a vegetarian, you can use the Nihari Masala in cooking scrumptious dishes such as Chickpea Curry.

Bajaj Electricals wishes Eid Mubarak to Everyone!


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