Juicy Mutton Nihari Recipe in the Instant Pot
Bone-in mutton pressure-cooked in a wheat-thickened, ghee-rich gravy with nihari masala, then simmered until glossy. Finish with ginger, green chilli and lemon. Serve with naan.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Brown the onion
Set the pot to sauté. Heat the ghee and cook the onion for 8 minutes until deep golden. Add the ginger-garlic paste and cook for a minute.
- 02Sear the mutton
Add the mutton and cook for 5 minutes, turning, until it loses its raw colour. Stir in the nihari masala, chilli powder and salt.
- 03Add water
Pour in 500 ml hot water and scrape the base of the pot. Lock the lid.
- 04Pressure cook
Cook on high pressure for 40 minutes. Let the pressure release naturally for 15 minutes.
- 05Thicken
Whisk the flour with 100 ml hot water until smooth. Set the pot to sauté, stir the slurry in and simmer 10 minutes until the gravy turns glossy.
- 06Serve
Top with ginger strips and green chilli. Serve with naan and lemon wedges. Cook until the mutton is tender.
Questions
Can I use a pressure cooker?+
Yes. Cook for about 6 to 7 whistles on medium, then let the pressure drop naturally.
Where do I find nihari masala?+
Most spice shops sell a ready blend. Check that it lists fennel, long pepper and dried ginger.
Can I make it ahead?+
Yes. Nihari tastes better the next day. Reheat gently with a splash of water.