Dilli Ki Nihari | Mutton Nahari
Dilli Ki Nihari | Mutton Nahari is a slow-cooked, aromatic mutton stew, rich in spices and flavors. A signature dish of Delhi, it is traditionally enjoyed as a hearty meal with naan or roti, making it a royal delicacy loved by many!
Ingredients
- Oil (तेल) – ½ cup
- Onion, sliced (प्याज़) – 1½ cups
- Ginger garlic paste (अदरक लहसुन पेस्ट) – 3 tbsp
- Fresh Tomato puree (तजी टमाटर प्यूरी) – 2 cups
- Mutton, curry cut (मटन) – 1 kg
- Salt (नमक) – to taste
- Hamdard Khaalis Nihari Masala (निहारी मसाला) – 2½ tbsp
- Hamdard Khaalis Red Chilli Powder (मिर्ची पाउडर) – 1 tbsp
- Ginger powder (सौंठ पाउडर) – 2 tsp
- Fennel powder (सौंफ़ पाउडर) – 2 tsp
- All-purpose flour (मैदा) – ½ cup
- Water (पानी) – 1 cup
For Garnish
- Green chilli, chopped (हरि मिर्च)
- Ginger julienne (अदरक)
- Coriander sprigs (ताज़ा धनिया)
Instructions
- For preparing Delhi’s special Nihari, in a lagan or stockpot, fry thinly sliced onions until golden brown and set them aside on a plate. In the same pot, add mutton curry cuts, ginger-garlic paste, and after cooking for a while, add fresh tomato puree, salt, Hamdard Khalis Nihari Masala, red chili powder, and cook until the oil starts seeping out on top. Then crush and add the fried onions, add plenty of water, fennel powder, and ginger powder, cover the pot, and let it stew for around 3 hours.
- Remove the lid, skim off the oil floating on top of the Nihari using a ladle. Make a slurry with refined flour and water, gradually add it while stirring the Nihari, cover again, and cook for ten more minutes.Remove the lid and serve with Khamira roti, and you’ll feel like you’re eating on the streets of Jama Masjid!
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