SPREAD & DIPS.

MUTTON NIHARI.

Ingredients:-

Prepare nihari masala:-

Cinnamon sticks - 2.

Cloves - 3-4.

Long pepper - 2.

Nutmeg - 1/4 pcs.

Mace - 1/2 pcs.

Green cardamom - 2.

Black cardamom - 1.

Bay leaves - 2.

Black Peppercorns - 1 & 1/2 tsp.

Shahi zeera - 1/2 tsp.

Saunf- 1 & 1/2 tsp.

Red chilli Powder - 1/2 tsp or to taste.

Salt - 1 & 1/2 tsp or to taste.

Coriander powder - 1 & 1/2 tsp.

Dried ginger powder - 1 tsp.

Kashmiri red chilli powder - 1/2 tsp.

Cooking oil - 1/2 cup.

Mutton bong - 700 gms.

Soup bones - 250 gms.

Ginger garlic paste - 2 tbs.

Gram flour roasted - 2 tbs.

Water - 1/4 cup or as required.

Water - 1 litre or as required.

Tarri:-

Cooking oil - 1/2 cup.

Kashmiri red chilli powder - 1 tsp.

Assembling:-

Ginger julienne.

Green chilli.

Fresh coriander chopped.

Method:-

Prepare nihari masala:-

In spice mixer, add cinnamon sticks, cloves, long pepper, Nutmeg, mace, green cardamom, black cardamom, bay leaves, black Peppercorns, caraway seeds, cumin seeds, funnel seeds & grind to make a fine powder, & take it out in a bowl......

Add red chilli powder, coriander powder, salt, dried ginger powder, kashmiri red chilli powder, & mix well......

In pot, add cooking oil, mutton bong, soup bone, & mix well until changes colour.....

Add ginger garlic paste, & mix well for 2 minutes....

Add prepared nihari masala, mix well & cook for 2 -3 minutes....

In gram flour, add water & mix well....

Now add it in pot, & mix well , cover & cook on low flame for 15 - 20 minutes.....

For Tarri:-

In frying pan, add cooking oil, kashmiri red chilli powder, & mix well for a minute....

Assembling:-

In serving dish, add mutton nihari, tarri & garnish with ginger, green chilli, fresh coriander & serve.....