Nihari Ghosht

Nihari Ghosht

From   Sunny Side Up

Prep: 15 minutes

Cook: 1 hour

Method: Moderate

Course: Main Course

Type: Fusion

Nihari is a slow cooked mutton stew that is traditionally cooked through the night and eaten early in the morning mostly during the ramzan


  • Mutton, cut into bite sized pieces on the bone 750 gms
  • Refined oil 2 tbsps
  • Green cardamoms 3 to 4
  • Cinnamon 1 inch
  • Cloves 7 to 8
  • Black cardamoms 2
  • Bay leaves 2 to 3
  • Salt to taste
  • Turmeric powder 1 tsp
  • Ginger-garlic paste 1 tbsp
  • Cumin seeds 1 tsp
  • Coriander powder 1 tbsp
  • Red chilli powder 1 tbsp
  • Fried garlic paste 1 tbsp
  • Fried onion paste 1 tbsp
  • Yogurt, beaten 3 tbsps
  • Rose water (gulab jal) 2 tsps
  • Garam masala powder 2 tsps
  • Nutmeg-green cardamom powder ½ tsp
  • Saffron, soaked in 2 tbsps water a large pinch
  • Ittar a few drops
  • Wheat dough as required
  • Fresh coriander leaves, chopped 2 tbsps
  • Ginger, cut into thin strips a few to garnish
  • Kulchas to serve


  • Heat oil in a non-stick pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves and saute till fragrant. Add the meat and saute till lightly browned.
  • Add salt and turmeric and mix well. Add ¼ cup water and mix well and let the mixture come to a boil. Add ginger-garlic paste, cumin powder, coriander powder, red chilli powder, fried garlic paste and fried onion paste and mix well
  • Add yogurt, salt, rose water, garam masala powder, nutmeg-green cardamom powder, saffron water. Mix well, cover and cook for 2-3 minutes.
  • Transfer the mutton pieces in a heavy bottom pan and strain the gravy into it.
  • Add a few drops of ittar and mix. Cover and seal with wheat dough. Cook on low heat till the mutton pieces are tender.
  • Transfer into a serving bowl, garnish with coriander leaves and ginger strips and serve hot with kulchas.