Nihari Gosht

RECIPE

From the royal kitchens of the Mughals, Nihari Gosht is a traditional Muslim dish that has slowly took over taste buds of people across the borders. Nihari traditionally means a slow cooked mutton stew, which is said o be originated in the Awadhi kitchen of Lucknow. A popular dish in Pakistan and Bangladesh, Nihari is also considered to be the national dish of Pakistan. Earlier Nihari recipe had myriad variations of spices due to which it was slow cooked over night and served the next morning on special occasions and festivals like Eid. Here is the special royal recipe that you can cook at home with easy steps on festive occasions and dinner parties. Accompany it with naan, paratha or rice.

INGREDIENTS

Nihari gosht
punto receta rojo
  • 1 Kg meat
  • 2 tbsp of LOS OLIVARES Extra Light Olive Oil
  • 3-4 Green cardamoms
  • 1 tsp whole cinnamon
  • 2 black cardamoms
  • 2-3 Bay leaves
  • 1 tsp turmeric powder
  • 1/4 cup water
  • 1 tsp ginger-garlic paste
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp garlic (ground), fried with LOS OLIVARES Pure Olive Oil or Olive Pomace Oil
  • 1 tsp onion (ground), fried with LOS OLIVARES Pure Olive Oil or Olive Pomace Oil
  • 3 tbsp yogurt (beaten)
  • 2 tsp gulab jal
  • 2 tsp garam masala
  • 1/2 tsp nutmeg-cardamom powder
  • 1/2 tsp saffron, soaked
  • to taste Salt
  • Few drops of Ittar
  • Wheat dough (for dum)
  • for garnishing fresh coriander and ginger juliennes

HOW TO COOK NIHARI GOSHT

1

Heat LOS OLIVARES Extra Light Olive Oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves.

2

Add the meat and saute till lightly fried.

3

Add salt and turmeric and mix well.

4

Pour in the water, cover the pan and cook

5

When it starts boiling, add ginger- garlic paste, coriander powder, red chili, garlic paste and onion paste-fried with LOS OLIVARES Pure Olive Oil or Olive Pomace Oil.

6

Mix well and add yoghurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron.

7

Cover and cook for 2-3 minutes.

8

Now transfer the meat in a heavy bottom pan and strain the gravy.

9

Add a few drops of itar and cover the pan.

10

Seal it with the wheat dough and cook on slow fire.

11

Once done, garnish with fresh coriander and ginger juliennes and serve.

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