Mutton Nihari – Food Fusion

Ingredients

• Darchini (Cinnamon sticks) 2
• Laung (Cloves) 3-4
• Pipli (Long pepper) 2
• Jaifil (Nutmeg) 1/4 piece
• Javatri (Mace) ½ piece
• Hari elaichi (Green cardamom) 2
• Badi elaichi (Black cardamom) 1
• Tez paat (Bay leaves) 2
• Sabut kali mirch (Black peppercorns) 1 & ½ tsp
• Shahi zeera (Caraway seeds) ½ tsp
• Zeera (Cumin seeds) 2 tsp
• Saunf (Fennel seeds) 1 & ½ tbs
• Lal mirch powder (Red chilli powder) ½ tbs or to taste
• Namak (Salt) 1 & ½ tsp or to taste
• Dhania powder (Coriander powder) 1 & ½ tsp
• Sonth (Dried ginger powder) 1 tsp
• Kashmiri lal mirch (Kashmiri red chili) powder ½ tsp
• Cooking oil ½ Cup
• Mutton bong 700 gms
• Haddi guddi (Soup bones) 250 gms
• Adrak lehsan paste (Ginger garlic paste) 2 tbs
• Baisan (Gram flour) roasted 2 tbs
• Pani (Water) 1/4 Cup or as required
• Pani (Water) 1 litre or as required
• Baisan (Gram flour) roasted 1/4 Cup
• Pani (Water) ½ Cup or as required
• Kashmiri lal mirch (Kashmiri red chili) powder 1 tsp
• Adrak (Ginger) julienne
• Hari mirch (Green chilli)
• Hara dhania (Fresh coriander) chopped