Mutton Nihari
Mutton Nihari
5 from 2 votes
Prep: 10 minutes
Cook: 2 hours 50 minutes
Total Time 3 hours
Servings: 6
This simple mutton nihari recipe recreates the authentic flavour of this spicy stew recipe by using homemade nihari masala. Succulent pieces of meat swimming in a spiced soup that has been thickened.

Nutrition: per serving




  • 1 kg Mutton
  • 1 Onions
  • 200 ml Oil
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tsp Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Salt
  • 50 g Wheat Flour
  • 100 ml Water
  • Coriander
  • Ginger
  • 2 Green Chillies

Nihari Masala

  • 1 tbsp Fennel Seeds
  • 1 tbsp Cumin Seeds
  • 1 tbsp Coriander Seeds
  • 1 tbsp Peppercorn
  • 1- inch Cinnamon
  • 2 Black Cardamom
  • 5 Green Cardamoms
  • 7 Cloves
  • 2 Bay Leaf


  • In a pan heat up the oil on medium heat until hot.
  • Add the ginger paste and garlic paste then sauté for 1-2 minutes on medium heat.
  • Add the lamb or mutton and cook for about 10 minutes until the colour changes.
  • While the mutton is cooking, grind the fennel seeds, cumin seeds, coriander seeds, black peppercorns, cinnamon, black cardamom pods, green cardamom pods, cloves, and bay leaves until a fine powder is formed.
  • Add the nihari masala powder, chilli powder, turmeric powder, and salt then cook the spices for 5 minutes.
  • Add the water and cook for approximately 2 hours on low heat until the meat is tender.
  • In a separate bowl, mix the wheat flour and 100ml of water to form a smooth paste – this flour mixture acts as a thickening agent, if you want to thicken it more then add more flour.
  • Add the flour mixture into the pan then cover with a lid and cook for 30 minutes on low heat.
  • In a seperate pan, heat up the oil on medium heat until hot.
  • Add the sliced onions and fry the sliced onions until browned and caramelised.
  • Add the browned onions to the lamb along with the chopped coriander, julienned ginger, and finely diced chillies.
  • Serve with homemade naan and enjoy!

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