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Nihari Gosht Recipe

Nihari Gosht ingredients

  • Nihari Gosht Recipe
    Nihari Gosht Recipe

    1 kg (2.2 lb) Lamb with bones, cut into small pieces

  • 2 tbsp (30 g) 1 oz Ghee
  • 1 Onion, sliced
  • 2 Cinnamon (dalchini), 1 inch sticks
  • 2 Bay leaves (tej patta)
  • 1 Onion, chopped
  • 3 Black cardamom (badi elaichi)
  • 5 Cloves (laung)
  • 2 tsp (3 g) Coriander (dhaniya) powder
  • 1 tsp (2 g) Red chilli powder
  • 1/2 tsp (1 g) Turmeric (haldi) powder
  • 2 1/2 tsp (15 g) Garlic (lasan) paste
  • 2 inch piece Ginger (adrak) paste
  • Salt to taste
  • 1 cup (200 g) 7 oz Yoghurt (dahi), beaten
  • 1 tsp (3 g) Refined flour (maida)
  • 2 tsp (6 g) Gram flour (besan)
  • 1 tsp (2 g) Garam masala
  • 1/2 tsp (1 g) Mace (javitri), powdered
  • 1 tsp (2 g) Aniseed (saunf), powdered
  • 5 Green cardamom (choti elaichi), powdered
  • a few strands Saffron (kesar)
  • 1 tbsp (15 ml) Lemon (nimbu) juice
  • 4 tbsp (32 g) 1 oz Green coriander (hara dhaniya)
  • 2 tsp (10 ml) Vetivier (kewda) essence (optional)

How to make Nihari Gosht

  • Heat the ghee in a pan; add the sliced onion, cinnamon sticks, and bay leaves; saute on medium heat until golden brown. Add the lamb, chopped onion, black cardamom, and cloves; cook till the liquid has evaporated.
  • Add the coriander powder, red chilli powder, turmeric powder, garlic paste, ginger paste, and salt; saute until the oil separates.
  • Add the yoghurt and bring the mixture to the boil. Reduce heat to medium and cook for about 15 minutes.
  • Add 2 cups water and bring to the boil again, cover and simmer, stirring occasionally, until the lamb is tender. Remove the lamb from the gravy and keep aside.
  • Heat 1 tbsp ghee in a pan; add the refined flour and gram flour; saute on low heat, stirring constantly until light brown. Stir in the gravy. Strain the thick gravy through a soup strainer, reheat the gravy and bring to the boil.
  • Add the lamb, garam masala, mace powder, aniseed powder, green cardamom powder, saffron, and lemon juice; mix well and cook on low heat for 30 minutes.
  • Vetivier essence is added just before serving, but it is optional.
  • Garnish with green coriander and serve with tandoori roti
  • Nihari Gosht is ready to serve.

Nahari Gosht Recipe

Ingredients:

  • Lamb with bones, cut into small pieces 1 kg
  • Ghee 2 tbsp / 30 gm
  • Onion, sliced 1
  • Cinnamon (dalchini), 1” sticks 2
  • Bay leaves (tej patta) 2
  • Onion, chopped 1
  • Black cardamoms (badi elaichi) 3
  • Cloves (laung) 5
  • Coriander (dhaniya) powder 2 tsp / 3 gm
  • Red chilli powder 1 tsp / 2 gm
  • Turmeric (haldi) powder 1/2 tsp / 1 gm
  • Garlic (lasan) paste 21/2 tsp / 15 gm
  • Ginger (adrak paste) 2” piece
  • Salt to taste
  • Yoghurt (dahi), beaten 1 cup / 180 gm
  • Refined flour (maida) 1 tsp / 3 gm
  • Garam flour (besan) 2 tsp / 6 gm
  • Garam masala 1 tsp / 2 gm
  • Mace (javitri), powdered 1/2 tsp / 1 gm
  • Aniseed (saunf), powdered 1 tsp / 2 gm
  • Green cardamoms (choti elaichi), powdered 5
  • Saffron (kesar) a few srtands
  • Lemon (nimbu) juice 1 tbsp / 15 ml
  • Green coriander (hara dhaniya) 4 tbsp / 100 gm
  • Vetiver (kewda) essence (optional) 2 tsp / 10 ml

Directions:

  • Heat the ghee in a pan; add the sliced onion, cinnamon sticks, and bay leaves; sauté over medium heat until golden brown. Add the lamb, chopped onion, black cardamoms, and cloves; cook till the liquid has evaporated. Add the coriander powder, red chilli powder, turmeric powder, garlic paste, ginger paste, and salt; sauté until the oil separates. Add the yoghurt and bring the mixture to the boil. Reduce heat to medium and cook for about 15 minutes.
  • Add 2 cups water and bring to the boil again, cover and simmer, stirring occasionally, until the lamb is tender. Remove the lamb from the gravy and keep aside. Heat 1 tbsp ghee in a pan; add the refined flour and gram flour; sauté over low heat, stirring constantly until light brown.
  • Stir in the gravy. Strain the thick gravy through a soup strainer, reheat the gravy and bring to the boil. Add the lamb, garam masala, mace powder, aniseed powder, green cardamom powder, saffron, and lemon juice; mix well and cook on low heat for 30 minutes. Vetiver essence is added just before serving, but it is optional.
  • Garnish with green coriander and serve with tandoori roti or badshahi naan.

Preparation Time: 30 min
Cooking Time: 1 hour
Serves: 6

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