Gosht Nihari Recipe
Gosht Nihari, a gift of Awadhs to Delhi cuisine. A hearty meal is the gosht nihari, a fantastic blend of meat with aromatic spices. There are other Pakistani versions which are equally succulent. Also the nihari was traditionally made with beef, and the bones which gave the body to the gravy, although times have changed but still the Nihari rules!!
Ingredients
| Mutton | 1 Kilogram | |
| Refined oil - 2 tablespoon | ||
| Green cardamom - 3 to 4 | ||
| Cinnamon | 1 Teaspoon | |
| Black cardamoms - 2 | ||
| Bay leaves - 2 to 3 | ||
| Turmeric powder | 1 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Ginger-garlic paste – 1 teaspoon | ||
| Coriander powder | 1 Teaspoon | |
| Red chilli powder | 1 Teaspoon | |
| Garlic – 1 teaspoon, fried and ground | ||
| Onions – 1 teaspoon, fried and ground | ||
| Yoghurt | 3 Tablespoon, beaten | |
| Rose water | 2 Teaspoon | |
| Garam masala | 2 Teaspoon | |
| Nutmeg-cardamom powder – ½ teaspoon | ||
| Saffron – ½ teaspoon, soaked in water | ||
| Salt | 1 To taste | |
| Ittar – few drops | ||
| Wheat dough - for dum | ||
| Fresh coriander – to garnish | ||
| Ginger juliennes – to garnish | ||
Directions
MAKING
1. Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves.
2. Add the meat and sauté till lightly fried. Now add salt and turmeric and mix well. Pour in the water, cover the pan and cook.
3. When it starts boiling, add ginger- garlic paste, coriander powder, red chilli, garlic paste and onion paste.
4. Mix well and add yoghurt, rose water, garam masala, nutmeg and cinnamon powder and saffron.
Again, cover and cook for 2-3 minutes.
FINALISING
5. Now transfer the meat in a heavy bottom pan and strain the gravy. Add few drops of ittar and cover the pan.
6. Seal it with the wheat dough and cook on slow fire for about 90 minutes.
SERVING
7. Garnish with fresh coriander, ginger juliennes and serve hot with tandoori rotis.
1. Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves.
2. Add the meat and sauté till lightly fried. Now add salt and turmeric and mix well. Pour in the water, cover the pan and cook.
3. When it starts boiling, add ginger- garlic paste, coriander powder, red chilli, garlic paste and onion paste.
4. Mix well and add yoghurt, rose water, garam masala, nutmeg and cinnamon powder and saffron.
Again, cover and cook for 2-3 minutes.
FINALISING
5. Now transfer the meat in a heavy bottom pan and strain the gravy. Add few drops of ittar and cover the pan.
6. Seal it with the wheat dough and cook on slow fire for about 90 minutes.
SERVING
7. Garnish with fresh coriander, ginger juliennes and serve hot with tandoori rotis.
Comments
Comments: 21 |
Add a Comment
colorfulcandies says :
will definitely try making gosht nihari recipe at home
Posted on: 11 October 2011 - 10:40am
Anonymous says :
Cant wait to try this...
Posted on: 11 October 2011 - 7:46am
anonymous says :
yummy ... tender meat is a delicacy...
Posted on: 11 October 2011 - 3:26am
thot4food says :
Nihari has been described as a food for the working class during the Mughal Era.
Posted on: 11 October 2011 - 2:15am
yummyyum says :
Reading this article makes me desperate for this recipe...sad that I cannot go to Delhi and have it immediately...I will make this at home today...
Posted on: 11 October 2011 - 1:15am
Anonymous says :
I am going to make this coming weekend for my family get together !
Posted on: 11 October 2011 - 12:44am
sumer raheja says :
this meaty dish is so tempting
Posted on: 10 October 2011 - 11:41pm
epicure says :
Nihari is a delicious dish....a superb invention...just cant stop looking away and admiring this red oily and spicy meat curry!
Posted on: 10 October 2011 - 11:15pm
Anonymous says :
Awadhi food rocks!
Posted on: 10 October 2011 - 11:09pm
Meghna Mathur says :
I can do anything to have this dish:) Its so delicious
Posted on: 10 October 2011 - 2:20pm
Anonymous says :
I love this dish.......the lamb flavors blended with Indian spices.....haven't tried the north indian version......but the Hyderabadi Style nihari was awesome.......
Posted on: 10 October 2011 - 1:55pm
sweet lover says :
Beautiful blend of exotic asian spices!
Posted on: 10 October 2011 - 1:31pm
indianfoodlover says :
Would Nihari taste as good if I used less fat while cooking? Can I use lamb for this recipe?
Posted on: 10 October 2011 - 1:30pm
sudipa_foodlover says :
Will it taste good ..the very first time I prepare? Seems a bit difficult.
Posted on: 10 October 2011 - 12:16pm
Anonymous says :
remember the taste of Awadhi food from growing up in Delhi... it's beyond words
Posted on: 10 October 2011 - 11:58am
Rashmi vilas says :
My hubby is fond of this scrumptious gosht nihari...thanks for sharing this recipe now can prepare and pamper....
Posted on: 10 October 2011 - 11:55am
Chef
