Mutton Nihari Nihari is a popular curry dish in Pakistan. Mutton is marinated with chili powder, nutmeg, cardamom, coriander powder, garam masala (whole spices) and cook on low heat for about 4 hours. Garnish Nihari with fresh coriander leaves, onions and ginger. You can serve hot with chappati, paratha, and rice. Ingredients Mutton - 1 kg All purpose flour (Maida) - 2 tablespoons dissolved in 1/4 cup of water Turmeric powder - 1/2 teaspoon Cinnamon stick - 1 Bay leaves - 2 Cardamom - 2 Cloves - 8 Garam masala - 2 tablespoons Ginger garlic paste - 2 tablespoons Chili powder- 1 tspa Coriander powder - 1 tsp Yogurt - 3 tablespoons Ghee or cooking oil - 1/2 cup Nutmeg - Few pinches Spice masala (Make it as a powder) Fennel seeds - 2 tablespoons Whole black peppercorn- ½ teaspoon Cumin seed- ½ teaspoon Ingredients for Garnishing 1 Onion fried to brown 2 Green chilies chopped 2 Ginger strips sliced 3 tablespoons coriander leaves chopped How to make Mutton Nihari Clean the mutton and cut into medium pieces. Heat oil in a pan and add bay leaves, cloves, cinnamon stick and ginger garlic paste. Add the mutton and fry for 2 to 3 minutes. Now add red chilli powder, coriander powder, turmeric powder, yogurt, garam masala and fry until the oil separates. Add the nutmeg, cardamom, spice masala and 3 cups of water and cook on low heat for 3 to 4 hours. Finally, add the flour and cook for about 10 minutes. Garnish with coriander leaves, ginger, onions and green chilies. __
