Nihari Gosht Recipe: A Traditional Awadhi Delight
Nihari Gosht, a rich and flavorful meat stew, holds a cherished place in Awadhi cuisine, celebrated for its slow-cooked tenderness and aromatic spices. This dish, perfect for a hearty lunch, offers a delightful experience with its succulent mutton pieces simmered to perfection, making it a favorite among meat lovers.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (Rang pieces) | 500 grams |
| Onions (sliced) | 2 |
| Ginger (chopped) | 2 tablespoons |
| Garlic (chopped) | 8 cloves |
| Turmeric powder (Haldi) | 1 teaspoon |
| Homemade tomato puree | 2 teaspoons |
| Bay leaves (Tej patta) | 2 |
| Water | 2 cups |
| Curd (Dahi/Yogurt, beaten) | 1 cup |
| Sunflower oil | 2 teaspoons |
| Ghee | 1 teaspoon |
| Ginger (julienned) | 1 teaspoon |
| Nutmeg powder | A pinch |
| Mace powder | 1/2 teaspoon |
| Cinnamon stick (Dalchini) | 1 |
| Black pepper powder | 1/4 teaspoon |
| Black cardamom (Badi Elaichi) | 1 |
| Red chili powder | 1 teaspoon |
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | Approximately 450 kcal |
| Protein | 36 grams |
| Fat | 30 grams |
| Carbohydrates | 12 grams |
| Fiber | 2 grams |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Preparation | 15 |
| Cooking | 40 |
| Total Time | 55 |
Servings
| Number of Servings |
|---|
| 3 |
Cuisine
| Type |
|---|
| Awadhi |
Course
| Meal |
|---|
| Lunch |
Diet
| Diet Type |
|---|
| High Protein Non-Vegetarian |
Instructions
To embark on the culinary journey of creating Nihari Gosht, start by thoroughly cleaning the mutton pieces, followed by rubbing them with a generous sprinkle of salt, turmeric powder, and red chili powder. Allow the mutton to rest for approximately 15 minutes, enabling the flavors to penetrate the meat.
Next, take a bowl and combine all the dry spices—nutmeg powder, mace powder, black pepper powder, bay leaves, black cardamom, and red chili powder. This spice mix will infuse your dish with a depth of flavor.
In a medium flame, place a pressure cooker and add both ghee and sunflower oil. Once the mixture is adequately heated, introduce the sliced onions, sautéing them until they turn a lovely golden brown and soften beautifully. Incorporate the chopped ginger and garlic, cooking until their raw aroma dissipates.
Now, add the marinated mutton pieces into the pot, frying them until they change color, which should take about 10 minutes. The transformation of the meat will signal that it’s time to introduce the bay leaves, homemade tomato puree, and the previously mixed dry spices. Sauté these together for an additional five minutes, allowing the spices to meld harmoniously.
Pour in the beaten curd and water, ensuring the ingredients are well combined. Close the lid of the pressure cooker and allow it to cook for 5 to 6 whistles over medium heat. This pressure cooking process will tenderize the mutton, rendering it melt-in-your-mouth delicious.
Once the pressure has released naturally, transfer the Nihari Gosht to a serving bowl, garnishing it with julienned ginger for an added touch of flavor and presentation.
For an authentic experience, serve the Nihari Gosht with Tawa Paratha or Methi Matar Pulao, creating a sumptuous lunch that showcases the rich culinary heritage of Awadhi cuisine. Enjoy the delightful melding of flavors that this dish offers, making every bite a memorable one.
Serving Suggestions
Pair your Nihari Gosht with fresh, hot Tawa Parathas or fragrant Methi Matar Pulao to create a meal that’s not only filling but also indulgently satisfying. The robust flavors of the stew complement the soft, buttery parathas beautifully, making for a truly decadent experience. Enjoy!
