By Nikita Toppo
Nihari is an authentic dish which means a slow cooked mutton stew, which is said to be originated in the Awadhi kitchen of Lucknow. Learn how to make it.
1 kg meat, 2 tbsp refined oil, 3-4 green cardamoms, 1 tsp whole cinnamon, 2 black cardamoms, 2-3 bay leaves, 1 tsp turmeric powder, 1/4 cup water, 1 tsp ginger-garlic paste, 1 tsp coriander powder, 1 tsp red chilli powder
1 tsp garlic, 1 tsp onion, 3 tbsp yogurt, 2 tsp gulab jal, 2 tsp garam masala, 1/2 tsp nutmeg-cardamom powder, 1/2 tsp saffron, salt, wheat dough (for dum), fresh coriander and ginger for garnishing
Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves. Add the meat and sauté till lightly fried.
Add salt and turmeric and mix well. Pour in the water, cover the pan and cook. When it starts boiling, add ginger- garlic, coriander, red chilli, garlic and onion paste.
Mix well and add yoghurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron. Cover and cook for 2-3 minutes.
Now transfer the meat in a heavy bottom pan and strain the gravy. Seal it with the wheat dough and cook on slow fire. Once done, garnish with fresh coriander and serve.