Nihari
An exquisite and slow-cooked Mughlai breakfast stew made with tender meat shanks, wheat flour thickening, and rich aromatic spices.
Step-by-Step Instructions
Heat ghee in a heavy pot, add sliced onions, ginger paste, and garlic paste; sauté until golden brown.
Add mutton pieces, Kashmiri red chili powder, garam masala, and salt; sear for 10 minutes.
Pour in water, cover tightly, and simmer on low heat for 90 minutes until the meat is exceptionally tender.
Mix all-purpose flour with 0.25 cup water into a smooth paste and stir into the stew to thicken the broth.
Simmer for another 15 minutes and serve hot with traditional flatbreads.
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