Restaurant style Nihari Eid Ul Adha Special Recipe

Nihari (Episode 12 Eid Ul Adha Special)

Ingredients;
Lamb / Mutton : 2.8 kgs ( I used lamb shanks but you can use big chunks of meat)
Water: 2 litres
Ginger paste: 2 tbsp
Onion: 2 medium chopped
Ghee/ Oil :1 cup
Nihari Masala: 4 tbsp
Flour slurry : 1 cup wheat flour (atta)and 2 cups water





In a big pot add ghee/ oil and heat up. Add finely chopped onion and sauté.
Add meat & sear on high heat. Add minced garlic and continue until colour changes.
Add nihari masala and cook for another 5 minutes on medium flame until masala cooked and fragrant.

Pour water & slow cook for 3/4 hours until meat is tender. Or pressure cook for 45 minutes depends on pressure cooker and stove type. Once meat is cooked , skim oil from surface to use it later.

Mix atta with water until lump free. Drizzle slowly and stir continuously.

Now simmer on low flame until thickened. Make sure not too thick nor too thin.


Masala ingredients;
Green Cardamom pods: 5- 6 pcs
Fennel seeds: 1 tbsp
Whole black cardamom: 4-5 pcs
Cloves: 7- 8 pcs
Mace: 2 inch pieces
Bay leaves: 2
Cinnamon stick: 2 inch piece
Cumin seeds: 1 tbsp
Nutmeg: 1 whole
Long black pepper / pipli : 4-5 pcs
Star anise: 1
Black peppercorns: 1 tsp

Grind these finely.
Add these ingredients and mix.

Turmeric: 1 tbsp
Salt: 2 tbsp (to taste)
Chilli powder: 1 tbsp
Kashmiri chilli powder: 2 tbsp
Ginger Powder: 1 tbsp


Dish out nihari. Warm up oil and layer on top of nihari . Garnish with ginger, green chillies, coriander and lemon juice.
Enjoy!
Garnish:

Ginger julienne cut
Green chillies slices
Coriander chopped
Lemon juice