Nihari Masala

India has a variety of meat curries and dishes that are unique in their own wayBut Nihari has a separate fan clubThis slow-cooked meat stew is typically made from lamb with lamb meatNihari is said to have originated either in Old Delhi or in the royal kitchen of Awadh in modern Lucknow, Uttar PradeshTraditional preparations of nihari can take several hours, but there are simple versions that you can prepare before the Eid feast, with the Nahari masala being madeUsually Nihari is served with Indian flatbread like Naan, Kulcha, Lacha Paratha etc
Ingredients Of Nahari

• 1 kg Mutton
• 2 Onion (100gm fry golden)
• 250ml - 300ml Deshi ghee
• 1 tbsp Garlic paste
• 1 tbsp Ginger paste
• 2 tbsp gram flour (besan)
• Salt to Taste
• 2 Tomatoes chopped
• 250ml Curd
• 50gm AAA Gold Nahari Masala
• 1 LtrWater

Preparation

• In thick bottomed pot heat oil, fry fine slice onion on medium heat till golden brown onion.
• Remove the golden brown onion aside
• Now fry the Mutton in the remaining oil for 5 minutes
• Add garlic ginger paste to the Mutton and roast
• Now add chopped tomatoes to the mutton and cook it for 5 minutes
• Now add the Nahari masala to the Mutton and cook it for 5 minutes add the curd and mix well and cook another 5 minutes.
• Now add 1 liter of water to the mutton and cook for 25 to 30 minutes on a medium law flame add salt to taste.
• After this, remove the oil over the mutton and keep it aside
• Add fried onion Keep stirring occasionally if the gravy is thick then add water to it as desired.
• 9Add chickpea flour in 200 ml water and put it in the mutton and let it cook on low flame for 10 to 15 minutes.
• 9Mutton Nahari is ready, garnish it with Rogan, green coriander leaves ,  Green chilli and ginger.