Preparation time : 30 minutes
Cooking time : 1 hour and 30 minutes
Serves : 5 members
Description
As a teenager growing up watching a lot of cricket on the television and admiring a few players in sports star magazines that my brother used to buy. I have to admit I was a die hard fan of imran Khan and wasim akram of Pakistan. I guess that liking was forwarded to be so very curious about Pakistani food too. The first time I got to taste typical authentic Pakistani food was in Japan. I know sounds very weird but that’s the fact. My cousin brother ordered as he was a regular to the restaurant. The food was excellent in taste and I didn’t find much difference at all. It was almost like our North Indian cuisine. The nihari gosht that I had there was cooked to perfection with the meat just melting away. Since then, I wanted to try making it at home. Then again in Saudi Arabia I happened to have it again which tasted the same as I had in Japan. I made up my mind.. with no more postponing, I have to try the recipe soon. I did and my boy who is back from London after two years of his education, with his first mouth full of the dish.. was like mom this tastes just like the nihari gosht that I always have in a Pakistani restaurant in London. Only thing is the London version is a bit bland. I was all smile’s that I did cook the dish perfectly as my boy did find out that the dish was nihari gosht even with out me mentioning about it. Nihari gosht a Pakistani dish has taken a roller coaster ride with me through out the world from my childhood day crush’s in ooty, to Japan, to Saudi Arabia, to London and made in Tirunelveli finally.
Ingredients | Quantity |
|---|---|
| Mutton | 1 kg |
| Cardamom | 4 |
| Cinnamon | 1 inch piece |
| Cloves | 1 |
| Black cardamom | 2 |
| Bay leaf | 1 |
| Water | 1/4 cup |
| Ginger and garlic paste | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Red chilli powder | 1 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Garlic | 3 peeked , sautéd in oil and ground to a paste |
| Small onion | 3 peeled , sautéed in oil and ground to a paste |
| Curd | 3 tablespoons |
| Garam masala powder | 2 teaspoons |
| Nutmeg powder | 1/4 teaspoon |
| Cardamom powder | 1/2 teaspoon |
| Saffron | 1/2 teaspoon soaked in 1/4 cup warm water |
| Kewar essence | a drop |
| Chapathi dough | 2 cup |
| Coriander leaves | few chopped to Garnish |
| Rose water | 1 teaspoon |
| Oil | 2 tablespoons |
| Salt | to taste |
| Ginger Juliennes | 1/2 teaspoon to Garnish |
Method
- Heat a heavy bottomed vessel with oil. Add Cardamom, clove, cinnamon, black cardamom and bay leaf. Once they crackle, top with mutton and sauté until the colour of the mutton changes.
- Add turmeric powder and salt to taste. Sauté for two minutes. Add water, bring to boil covered.
- Once the mutton boils, add ginger and garlic paste, coriander powder, red chilli powder, sautéd and ground garlic and small onion paste. Sauté for five minutes.
- Top with beaten curd, rose water, garam masala powder, nutmeg powder, cardamom powder, kewar essence and soaked saffron. Mix well and cook covered for three minutes.
- Roll the chapathi dough into a long log. Place it around the mutton vessel. Place the lid over and seal the edges making sure the steam does not escape.
- Lower the flame to sim and cook for 45 minutes to one hour to done.
- Remove the dough seal. Garnish with chopped coriander leaves and ginger Juliennes. Serve hot with chapathi’s, rotis and rice.
