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Nihari Gosht, a classic Muslim dish, originates from the royal kitchens of the Mughals and has gradually gained popularity among people all over the world. An authentic meal called nihari, which is a slow-cooked mutton stew, is reported to have originated in the Lucknow Awadhi kitchen. Nihari is a meal that is popular both in Pakistan and Bangladesh and is regarded as Pakistan's national cuisine. On important occasions and during holidays like Eid, the traditional Nihari cuisine was slow-cooked overnight and served the next morning due to the many spice variations. Here is a wonderful royal dish that you may prepare at home for celebrations and dinner parties using simple instructions. Serve it with rice, naan, or paratha. Nihari Gosht is a sumptuous blend of spices that includes cardamom, cinnamon, chillies, bay leaves, nutmeg, and yoghurt in addition to Gulab jal. The distinctive and aromatic flavour of saffron is added to the dish. The perfume of rose water plus a tonne of spices make this the ideal meat dish.
Ingredients
1. 1 Kg meat
2. 2 tbsp refined oil
3. 3-4 Green cardamoms
4. 1 tsp whole cinnamon
5. 2 black cardamoms
6. 2-3 Bay leaves
7. 1 tsp turmeric powder
8. 1/4 cup water
9. 1 tsp ginger-garlic paste
10. 1 tsp coriander powder
11. 1 tsp red chilli powder
12. 1 tsp garlic (ground), fried
13. 1 tsp onion (ground), fried
14. 3 tbsp yoghurt (beaten)
15. 2 tsp Gulab jal
16. 2 tsp garam masala
17. 1/2 tsp nutmeg-cardamom powder
18. 1/2 tsp saffron, soaked
19. Salt
20. Few drops of Ittar
21. Wheat dough (for dum)
22. Fresh coriander and ginger juliennes for garnishing
mutton gosht/ pinterest.com
1. Bay leaves, green cardamom, cinnamon, cloves, and black cardamom are added to a pan of heated oil.
2. Add the meat and cook until just barely fried.
3. Mix thoroughly after adding salt and turmeric.
4. Add water, close the lid, and cook.
5. Add the ginger-garlic paste, coriander powder, red chilli powder, garlic paste, and onion paste after it begins to boil.
6. Yogurt, gulab-jal, garam masala, nutmeg, cinnamon, and saffron are added after thorough mixing.
7. For 1-2 minutes, cook with a cover.
8. Put the meat in a pan with a thick bottom now, and strain the gravy.
9. A few itar drips are added, and the pan is covered.
10. Wheat dough is used to seal it, which is then cooked slowly. When finished, garnish with julienned fresh coriander and ginger and serve.
