पुरानी दिल्ली की मटन निहारी | Purani Dilli ki Mutton Nihari | Sanjeev Kapoor Khazana

A very traditional Mughalai dish which is extremely popular and this version in particular is authentically made in old Delhi.

PURANI DILLI KI MUTTON NIHARI

Ingredients

750 grams mutton, cut into 2 inch pieces on the bone
1 tsp oil
3 tbsps ghee
½ cup fried onions + for garnish
2 star anise
3 black cardamoms
2 long pepper (peepli)
1½ tbsps ginger-garlic paste
2-3 green cardamoms
2-3 green chillies, chopped + for sprinkling
Salt to taste
2 tsps red chilli powder
½ tsp turmeric powder
2 tsps Tata Sampann Meat Masala
¼ tsp dry ginger powder (saunth)
½ tsp fennel (saunf) powder
2 tbsps whole wheat flour (atta)
½ tsp green cardamom powder
Ginger strips for sprinkling
Lemon wedges for garnish
Fresh coriander sprig for garnish

Method

1. Heat oil and ghee in a deep pan and heat 3 cups water in another pan.
2. Add mutton in the hot oil and ghee mixture and sauté on high heat for 4-5 minutes. Add ¼ cup fried onion and sauté for 1-2 minutes.
3. Meanwhile, take star anise on a muslin cloth, add black cardamoms and long peppers and tie into a small potli.
4. Add ginger-garlic paste, green cardamoms and green chillies and mix well. Cook for 2 minutes.
5. Add salt, red chilli powder, turmeric powder and Tata Sampann Meat Masala and mix and sauté for 1 minute.
6. Add 2 tbsps water, mix and sauté for 2 minutes. Add the hot water, increase the heat to high, add the potli and mix well.
7. Add dry mango powder and fennel powder and mix well. Cover, reduce the heat to low and cook for 45 minutes.
8. Switch the heat off, discard the potli, cover and set aside for 5 minutes.
9. Meanwhile, mix together whole wheat flour and ¾ cup water and mix till a smooth mixture is formed.
10. Remove a little of the oil that floats on top of the mutton gravy in a bowl and place the pan back on heat.
11. Add the whole wheat flour mixture little by little in the gravy, mixing continuously after every addition. Cover and cook on low heat for 10 minutes.
12. Add remaining fried onions and green cardamom powder and mix well. Switch the heat off and transfer into a serving bowl.
13. Drizzle the oil that was removed; sprinkle fried onions and garnish with ginger strips, green chillies, lemon wedges and coriander sprigs. Serve hot with tandoori rotis.


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