Mutton Nehari Recipe/Mutton Nehari Delhi StyleNehari/Restuarant style

Mutton Nehari Recipe/Mutton Nehari Delhi StyleNehari/Restuarant style 






    
 The Dehliwallas  or as most Lucknawi loyalist believe in the kitchens of the Nawabs of Awadh, in the latter part of the 18th century at the decline of the Mughal Empire Nihari is rumoured to have taken birth either in the back alleys of the Jamia Masjid in Delhi .A  Arabic word Nahar which means morning, thus the very name Nihari implies it is to be consumed early in the morning.
This rich slow-cooked beef delicacy was the reason the Nawabs of Lucknow would take an indulgent nap between Fajr (morning) and Zohr (early afternoon) prayers. They ate Nihari for breakfast, especially in the winters .The high protein meat allowed for a progressively slow increase in blood sugar and therefore resulted in decreased cravings through the day. This practice continues to date; the labourer still eats Nihari early in the morning to sustain him through the day, and the wealthy for a weekend breakfast or as an indulgent dinner.

Ingredients


mutton boiled 1 kg
1 tsp. cumin seeds
1 tsp. fennel seeds
1⁄2 tsp. whole black peppercorns
5 whole cloves
3 green cardamom pods
1 black cardamom pod
1 whole star anise
1 stick cinnamon, halved
dry ginger powder 1/2 teaspoon
oil 2 cup
whole wheat flour 1 cup
red chilli powder
onion sliced 1
salt to tast


Method

Make the garam masala,Grind remaining spices into a powder and transfer to a bowl
 Heat oil and onion in a 6-qt. saucepan over medium. Cook until onion is caramelized,
 Cook Mutton, turning as needed, until browned, 8–10 minutes. Stir in reserved garam masala and salt; cook 1–2 minutes. 
Add 3 cups water; boil. Reduce heat to medium-low; cook, covered, until lamb has fallen off the bone.
 transfer lamb to a bowl; keep warm. Stir flour, ghee, and 1⁄4 cup water in a bowl and add to pan; cook until thickened, about 15 minutes. Return lamb to pan. Serve with the garnishing item.



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