Mutton nihari is a slow-cooked Pakistani stew where tender mutton pieces are braised in a richly spiced, thickened gravy made with homemade nihari masala. The dish's standout trait is its deep, layered spice profile and silky texture achieved by blooming whole spices and thickening with wheat flour.
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In a pan heat up the oil on medium heat until hot
Add the ginger paste and garlic paste then sauté for a few minutes on medium heat
Add the lamb or mutton and cook until the colour changes
While the lamb/mutton is cooking, grind the fennel seeds, cumin seeds, coriander seeds, black peppercorns, cinnamon, black cardamom pods, green cardamom pods, cloves and bay leaves until a fine powder is formed
Add the nihari masala powder, chilli powder, turmeric powder, and salt then cook the spices for 5 minutes
Add the water and cook for a further 2 hours on low heat until the meat is tender
In a separate bowl, mix the wheat flour and 100ml of water to form a smooth paste - this flour mixture acts as a thickening agent, if you want to thicken it more then add more flour
Add the flour mixture into the pan then cover with a lid and cook for 30 minutes on a low heat
In another pan, heat up the olive oil on medium heat until hot
Add the sliced onions and fry the sliced onions until browned and caramelised
Add the browned onions to the lamb along with the chopped coriander, julienned ginger, and finely diced chillies
Serve with homemade naan and enjoy!
Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month; reheat gently on the stove with a splash of water.
Yes, lamb works well and cooks faster. Reduce cooking time by 15–20 minutes and check tenderness with a fork.
Wheat flour acts as a thickener and adds body to the gravy, creating the signature silky consistency of nihari.
The meat should be fork-tender and almost falling apart. Test by piercing the largest piece; it should shred easily.
Yes—nihari tastes better the next day as flavours deepen. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. Reheat gently on the stove, adding a splash of water if needed.
Reduce chilli powder for milder heat, or add more for extra kick. Adjust salt at the end after the meat is cooked.
