Mutton Nihari is a rich and flavorful stew that has its origins in the Indian subcontinent. Traditionally served as a breakfast dish, especially in the Mughal era, it has become a beloved meal throughout India and Pakistan. The dish is known for its slow-cooked mutton, which becomes incredibly tender, and its deep, aromatic flavors from a blend of spices. Nihari is often enjoyed with naan or roti and garnished with fresh herbs, ginger, and lemon juice.

Ingredients:

• 1 kg mutton (bone-in pieces)
• 2 large onions, thinly sliced
• 2 tablespoons ginger-garlic paste
• 4 tablespoons ghee (clarified butter) or oil
• 1 tablespoon wheat flour (atta)
• 2 tablespoons Nihari masala (store-bought or homemade)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• 1.5 liters water (or enough to cover the meat)
• 1 tablespoon lemon juice
• Fresh coriander leaves, chopped (for garnish)
• Fresh ginger, julienned (for garnish)
• Green chilies, sliced (optional, for garnish)

Instructions:

1. Sauté the Onions:

   • Heat ghee or oil in a large, heavy-bottomed pot over medium heat.
   • Add the sliced onions and sauté until they turn golden brown.

2. Cook the Mutton:

   • Add the ginger-garlic paste to the onions and sauté for another minute.
   • Add the mutton pieces and cook until they are browned on all sides.

3. Add Spices:

   • Stir in the Nihari masala, turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the mutton evenly with the spices.

4. Simmer the Stew:

   • Add water to the pot, ensuring that the mutton is fully submerged. Bring the mixture to a boil.
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 4-5 hours. Stir occasionally, and add more water if necessary.
   • The longer the stew simmers, the more tender and flavorful the mutton will become.

5. Thicken the Gravy:

   • In a small bowl, mix the wheat flour with a little water to form a smooth paste.
   • Add this paste to the stew, stirring continuously to avoid lumps. This will help thicken the gravy.

6. Finish the Dish:

   • Add lemon juice to the stew and mix well. Adjust the seasoning if needed.
   • Garnish with fresh coriander leaves, ginger juliennes, and green chilies.

7. Serve:

   • Serve hot with naan, roti, or steamed rice.

Nutritional Information (per serving, approx. 250g):

• Calories: ~300 kcal
• Proteins: ~25g
• Carbs: ~8g
• Fiber: ~2g

Nutritional Summary:

Mutton Nihari is a high-protein dish with a moderate amount of fat, primarily from the mutton and ghee. It is relatively low in carbohydrates and fiber. The dish is rich in vitamins and minerals, especially iron and B vitamins from the mutton. Due to its slow cooking process and rich spice blend, Nihari offers a deep, satisfying flavor that’s both comforting and hearty