Nihari Gosht | How to make Nihari Gosht

Nihari Gosht is a traditional Muslim dish that originated in the royal kitchens of the Mughals and has slowly taken over people's palates across borders. The Awadhi kitchen in Lucknow is said to have created the authentic dish known as Nihari, a slow-cooked mutton stew.A famous dish in Pakistan and Bangladesh, Nihari is likewise viewed as the public dish of Pakistan. On special occasions and festivals like Eid, the Nihari recipe was slow-cooked overnight and served the next morning because of the numerous spice variations. The unique royal dish can be prepared at home in just a few simple steps for celebrations and dinner parties. It goes well with rice, naan, or paratha.

Ingredients for Nihari Gosht: 

• 1 kilogram of meat,
•  2 tablespoons refined oil
•  3-4 green cardamoms,
•  1 teaspoon whole cinnamon,
•  2 teaspoons black cardamom,
•  3 bay leaves, 
• 1 teaspoon turmeric powder,
•  1/4 cup water,
•  1 teaspoon ginger-garlic paste
• 1 teaspoon of coriander powder,
•  1 teaspoon of red chilli powder,
•  1 teaspoon of ground fried garlic,
•  1 teaspoon of soil-fried onion, 
• 3 tablespoons of yoghurt (beaten),
•  2 teaspoons of Gulab Jal, 
• 2 teaspoons of garam masala, 
• 1 teaspoon each of nutmeg-cardamom powder and saffron, soaked
•  to taste Salt, 
• a few drops of Ittar,
•  wheat dough (for dum)
•  use  fresh coriander for garnish 

read more: Achari chicken recipe

How to Make Nihari Gosht: 

• Heat oil in a pan and add the bay leaves, black cardamom, cinnamon, cloves, and green cardamom.
•  Sauté the meat until just lightly browned.
•  Add the salt and turmeric and mix well.
• Pour in the water, cover, and cook.
• Add the red stew, garlic glue, ginger-garlic glue, coriander powder, and onion paste when it starts to bubble.
• Add yogurt, Gulab-Jal, garam masala, nutmeg, cinnamon powder, and saffron after mixing. thoroughly.
• Cover and cook for two to three minutes.
• Transfer the meat to a heavy-bottomed pan and strain the gravy. 
•  Cover the pan with a few drops of itar. 
• Seal it with the wheat dough and cook on low heat until it's done. 
• Garnish with ginger juliennes and fresh coriander and serve.