Old Delhi Special Nihari

Ingredients

For the Nihari Masala

• 2 tsp Cumin seeds
• 2 tsp Coriander seeds
• 6–7 Cloves
• 5–6 Black peppercorns
• 1 Cinnamon stick
• 4–5 Green cardamom
• 3–4 Black cardamom
• 1 tsp Saunf (fennel seeds)
• 7–8 Rose petals
• ½ inch Pan ki jad
• ½ pinch Nutmeg
• 1–2 Peepli
• ½ inch Khas ki jad
• ½ inch Pathar phool
• 1 Javitri (mace)
• 1–2 Star anise
• 1–2 Bay leaves
• ⅓ tsp MSG

For the Nihari

• 4 tbsp Mustard oil
• 300 g Mutton
• 1 tsp Kewra water
• 300 g Onion, sliced
• 1 tsp Salt
• 3 tbsp Ginger-garlic paste
• 1 tsp Turmeric powder
• 1 tsp Red chilli powder
• 2–3 tsp Prepared Nihari masala
• 1 tbsp Ghee
• 1 tsp Atta (wheat flour)
• 1 tsp Besan (gram flour)

Method of Preparation

Chef Ajay Chopra

1. Prepare the Nihari Masala

   Dry roast cumin seeds, coriander seeds, cloves, black peppercorns, cinnamon, green cardamom, black cardamom, saunf, rose petals, pan ki jad, nutmeg, peepli, khas ki jad, pathar phool, javitri, star anise and bay leaves. Allow the spices to cool, then grind into a fine powder. Add MSG while grinding and set aside.

2. Cook the Nihari

   Heat mustard oil in a thick-bottomed pan. Add kewra water, cover the pan and briefly switch off the flame. Add the mutton and switch the flame back on. Add sliced onions and salt and sauté (bhuno) until fragrant. Add ginger-garlic paste and a little water and continue to bhuno the meat. Add turmeric powder, red chilli powder and the prepared Nihari masala. Sauté well. Pour in stock and simmer over low heat for 45–90 minutes, until the mutton is tender.

3. Finish the Nihari

   In a separate pan, heat ghee and roast the atta and besan until nutty brown. Add this mixture to the Nihari and bring to a boil. Garnish with fried onions, green chilli juliennes and lemon wedges before serving.