Pakistani Nihari Gosht Recipe

=Pakistani Nihari Gosht Recipe=

( The best mutton recipes that you can try at home )

⤂How to make Nihari Gosht⤃

Recipe By: Chef Sultan, Maurya Sheraton, New Delhi

Rewrite By: Tapas Saha, 23/02/2020

Recipe Servings:   6 persons

Prep Time:            20 mins

Cook Time:           1 hr 15 mins

Total Cook Time: 1 hr 35 mins

Difficulty Level:   Medium


About Nihari Gosht Recipe: From the royal kitchens of the Mughals, Nihari Gosht is a traditional Muslim dish that has slowly taken 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 overnight 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 in Nihari Gosht Recipe: A delicious amalgamation of spices, Nihari Gosht has rich spices and herbs like cardamom, cinnamon, chillies, bay leaves, nutmeg mixed with yoghurt and Gulab Jal. Saffron adds the exotic and aromatic flavour to the dish. This is the perfect meat dish, adorned with the aroma of rose water. Ingredients Of Nihari Gosht

1 Kg meat

2 tbsp refined 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 chilli powder

1 tsp garlic (ground), fried

1 tsp onion (ground), fried

3 tbsp yoghurt (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 Make Nihari Gosht step by step in the home

1. Heat 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 chilli, garlic paste and onion paste.

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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