Recipe of Delicious Gosht Nihari
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!!!
Mutton : 1 Kg
Refined Oil : 2 Tablespoon
Green cardamon : 4
Whole cinnamon : 1 Teaspoon
Black cardamoms : 2
Bay leaves : 3
Turmeric powder : 1 Teaspoon
Water : ¼ Cup (4 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 : To taste
Ittar : 3 drop
Wheat flour dough : 1 Cup (16 tbs) (for dum)
Fresh coriander : 2 (to garnish)
Julienned ginger : 1 tablespoon (to garnish)
- Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves.
- Add the meat and saute till lightly fried. Now add salt and turmeric and mix well. Pour in the water, cover the pan and cook.
- When it starts boiling, add ginger-garlic paste, coriander powder, red chilli, garlic paste and onion paste.
- Mix well and add yoghurt, rose water, garam masala, nutmeg and cinnamon powder and saffron. Again, cover and cook for 2-3 minutes.
- Now transfer the meat in a heavy bottom pan and strain the gravy. Add few drops of ittar and cover the pan.
- Seal it with the wheat dough and cook on slow fire for about 90 minutes.
- Garnish with fresh coriander, ginger julienness and serve hot with tandoori rotis.