Mutton Nihari

Ingredients (More or less):

Major Special Mutton nihari ingredient more or less

• Dhania Sabit (coriander) 2 tbs
• Saunf (fennel seeds) 4 tbs
• Javitri (mace) small piece
• Kala zeera (black cumin) ½ tbs
• Tez pata (bay leaves) 2
• Kali Mirch Sabit (black pepper) 1 tbs
• Long (cloves) 1 tbs
• Jaifil (nutmeg) small piece
• Zeera (cumin seeds) 1 tbs
• Badi elaichi (black cardamom) 4
• Elaichi (green cardamom) 4
• Long pepper (Peepli) 2 sticks
• Sonth (dried ginger) small piece 1 tsp
• Dhania (coriander) powder 2 tbs
• Haldi (turmeric) 1 tsp
• Badiyan ke phool (star anise) 2
• Daarchini (cinnamon sticks) 2
• Namak (salt) 1 ½ tbs or to taste
• Lal Mirch (red chilli) powder 1 tbs
• Kashmiri Mirch powder 1tbs

Nihari :

• Oil ½ cup
• Mutton bong 1 kg + bones ½ kg
• Special nihari masala 100 gms
• Pani (water) 2 ltr (2-3 inches above ingredients)
• Flour mixture
• Adrak (ginger) paste 1 tbs
• Lehsan (garlic) paste 1 tbs
• Atta (whole wheat flour) 1/3 cup
• Water 1 cup
• Atta (Flour) 4 tbs + pani (water) ½ cup (add if required)

Tarri:

• Oil 2 cup
• Kashmiri Lal Mirch 2 tbs

Garnish:

• Adrak (ginger) finely chopped
• Hara dhania (coriander leaves)
• Hari Mirch (green chillies)
• Lemon juice