🇵🇰 Pakistani

Mutton Nihari

Name: Mutton Nihari
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1 tsp Garam Masala; to taste Salt; 2, halved and sliced Onion; 4 cloves, crushed Garlic; 2 tbsp Ghee; 2 Bay Leaf; 500 ml Stock or Broth; 600 g, on the bone Mutton; 3 tbsp, for thickening Wheat Flour; 2 tbsp Nihari Masala

🇵🇰 Pakistani

Overnight-slow braised mutton in a glossy, spice-heavy gravy — the old-Lahore weekend ritual. About 70 minutes from fridge to table.

Prep 15 min Cook 55 min Serves 4 Hard

Ingredients

Garam Masala1 tsp
Saltto taste
Onion2, halved and sliced
Garlic4 cloves, crushed
Ghee2 tbsp
Bay Leaf2
Stock or Broth500 ml
Mutton600 g, on the bone
Wheat Flour3 tbsp, for thickening
Nihari Masala2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Brown the mutton deeply in the Ghee in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the garam masala.
3
Return the mutton, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the mutton yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: How to Make Best Beef Nihari with Homemade Nihari Masala Bakra Eid Special Recipe by Food Fusion · on YouTube