Nihari Ghosht

Method

1. Heat oil in a non-stick pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves and saute till fragrant. Add the meat and saute till lightly browned.
2. Add salt and turmeric and mix well. Add ¼ cup water and mix well and let the mixture come to a boil. Add ginger-garlic paste, cumin powder, coriander powder, red chilli powder, fried garlic paste and fried onion paste and mix well
3. Add yogurt, salt, rose water, garam masala powder, nutmeg-green cardamom powder, saffron water. Mix well, cover and cook for 2-3 minutes.
4. Transfer the mutton pieces in a heavy bottom pan and strain the gravy into it.
5. Add a few drops of ittar and mix. Cover and seal with wheat dough. Cook on low heat till the mutton pieces are tender.
6. Transfer into a serving bowl, garnish with coriander leaves and ginger strips and serve hot with kulchas.

Additional Tips and Tricks