Mutton Nihari

Ingredients:

- 1 kg mutton pieces (preferably shank or leg)

- 2 medium onions, chopped

- 2 cloves garlic, minced

- 1 teaspoon ginger paste

- 1 teaspoon cumin seeds

- 1 teaspoon coriander powder

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon garam masala powder

- 1 teaspoon salt

- 2 tablespoons ghee or oil

- 4 cups water

- 2 tablespoons wheat flour (optional)

- Fresh cilantro, for garnish

Instructions:

1. Heat oil in a large pot, add cumin seeds, onions, garlic, and ginger paste. Sauté until onions are golden brown.

2. Add mutton pieces, coriander powder, turmeric powder, chili powder, garam masala powder, and salt. Cook until mutton is browned.

3. Add water and bring to a boil. Reduce heat and simmer for 2-3 hours or overnight.

4. If desired, mix wheat flour with water to make a paste and add to the pot to thicken the broth.

5. Serve hot, garnished with cilantro.

Description:

Mutton Nihari is a rich and flavorful slow-cooked stew originating from the Indian subcontinent. It's made with tender mutton pieces cooked in a aromatic broth with a blend of spices, herbs, and wheat flour, resulting in a thick, velvety texture. Nihari is often served as a special dish during occasions and festivals, and is particularly popular in winter months due to its warming and nourishing properties.

Nutrition Information (per serving):

- Calories: 550

- Protein: 40g

- Fat: 30g

    - Saturated Fat: 12g

- Carbohydrates: 20g

    - Fiber: 5g

- Sodium: 500mg

- Cholesterol: 80mg

- Sugar: 5g

Vitamins and Minerals:

- Iron: 25% of the Daily Value (DV)

- Calcium: 10% of the DV

- Potassium: 25% of the DV

- Vitamin A: 10% of the DV

- Vitamin C: 5% of the DV

Note: Traditional Nihari is slow-cooked for hours to develop a rich, thick consistency. You can also use a pressure cooker or slow cooker to reduce cooking time.

Enjoy your delicious Mutton Nihari!