How to Make Nihari Gosht at Home

Nihari Gosht, a classic Muglai dish, originates from the royal kitchens of the Mughals and has gradually gained popularity among people all over the world. An authentic meal called nihari, a slow-cooked mutton stew is reported to have originated in the Lucknow Awadhi kitchen. Nihari is a meal that is popular in South East Asia. On important occasions and during holidays like Eid, the traditional Nihari cuisine was slow-cooked overnight and served the next morning due to the many spice variations. Here is a beautiful royal dish that you may prepare at home for celebrations and dinner parties using simple instructions. Serve it with rice, naan, or paratha. Nihari is primarily cooked using mutton or gosht, which is goat meat, in India. The preferred cut for Nihari is the shank piece. Nihari may also be prepared using beef, lamb, or chicken. Nihari masala is a combination of whole fragrant spices, much like garam masala. Cardamom, fennel, cloves, nutmeg, dry ginger, and other whole spices are roasted before being processed into a powder. Although making the masala mix in greater quantities and storing it in an airtight container is preferable, fresh preparation is preferred. The homemade nihari masala may make vegetarian and non-vegetarian curries, and it stores well for up to six months.


  • 1 Kg meat
  • 2 tbsp refined oil
  • 3-4 Green cardamoms
  • 1 tsp whole cinnamon
  • 2 black cardamoms
  • 2-3 Bay leaves
  • 1 tsp turmeric powder
  • 1/4 cup water
  • 1 tsp ginger-garlic paste
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp garlic (ground), fried
  • 1 tsp onion (ground), fried
  • 3 tbsp yogurt (beaten)
  • 2 tsp Gulab Jal
  • 2 tsp garam masala
  • 1/2 tsp nutmeg-cardamom powder
  • 1/2 tsp saffron, soaked
  • to taste Salt
  • Few drops of Ittar
  • Wheat dough (for dum)
  • for garnishing fresh coriander and ginger juliennes

How to Make Nihari Gosht

How to Make Fish Tikka step by step

Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom, and bay leaves.
Add the meat and saute till lightly fried.
Add salt and turmeric and mix well.
Pour in the water, cover the pan and cook.
When it starts boiling, add ginger- garlic paste, coriander powder, red chilli, garlic paste and onion paste.
Mix well and add yoghurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron.
Cover and cook for 2-3 minutes.
Now transfer the meat in a heavy bottom pan and strain the gravy.
Add a few drops of itar and cover the pan.
Seal it with the wheat dough and cook on slow fire.
Once done, garnish with fresh coriander and ginger juliennes and serve

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