Mutton Nihari
Mutton Nihari
5 from 46 votes
This easy nihari recipe uses homemade nihari masala to recreate that authentic taste of this spicy stew recipe. Succulent pieces of meat swimming in a thickened spiced soup. Each bite is loaded with layers of flavour.

From the royal kitchens of the Mughals, nalli nihari is a deliciously smooth flour based Indian stew with slow cooked lamb and a myriad of spices. This mutton nihari recipe takes 3-4 hours to cook but with this nehari masala you are guaranteed to get a flavourful nihari.

This nihari gosht recipe is a traditional Pakistani dish that took over taste buds of people all across India and Pakistan. Nihari is considered to be the national dish of Pakistan and with this nalli nihari recipe, you will be able to cook royal food in the comforts of your own home. Serve alongside some fresh homemade naan for a delicious dinner.

Nihari is one of those dishes that can really stand on its own. It has a strong hint of spice, beautifully tender meat then garnished with ginger and coriander. This meal is something that everyone will love.

I know a lot of people use nihari masala packets, but it really is so simple to make your own. This recipe will show you how to do exactly that. You won’t need to use store-bought ever again. You could even grind a large batch of this nihari masala then store it in a mason jar. It will keep for up to 3 months.

Traditionally nihari is made with shank pieces. You could use mutton, beef, or lamb. Whichever suits you. However, it is important to use bones as this is what creates the flavour of that delicious stew. Nihari wouldn’t really work with boneless meat.

In order to get the meat tender the meat does need to be cooked for at least 2 hours. This allows the bones to slowly release all their juiciness and the flavour to develop. This slow process results in such amazing and delicious flavours that everything will seem worth it.

When I was in the process of developing this nihari recipe I tried multiple durations of time to see if the longer I cooked it the better it would taste. Whilst that is true to some extent, after a couple of hours, the taste difference is so negligible that cooking for longer seems pointless. I came to the conclusion that it is best to stick to 2-3 hours cooking time and this will still give you the maximum amount of flavour.

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Mutton Nihari

by Nabeela Kauser
This easy nihari recipe uses homemade nihari masala to recreate that authentic taste of this spicy stew recipe. Succulent pieces of meat swimming in a thickened spiced soup. Each bite is loaded with layers of flavour.
5 from 46 votes
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 6
Calories 677 kcal



  • 1 kg Lamb
  • 1 Onions
  • 100 ml Oil
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tsp Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Salt
  • 50 g Wheat Flour
  • 100 ml Water
  • Coriander
  • Ginger
  • 2 Green Chillies

Nihari Masala

  • 1 tbsp Fennel Seeds Saunf
  • 1 tbsp Cumin Seeds Jeera
  • 1 tbsp Coriander Seeds
  • 1 tbsp Peppercorn
  • 1- inch Cinnamon Dalchini
  • 2 Black Cardamom Bari Elaichi
  • 5 Green Cardamoms Elaichi
  • 7 Cloves
  • 2 Bay Leaf


  • In a pan heat up the oil on medium heat until hot
  • Add the ginger paste and garlic paste then sauté for a few minutes on medium heat
  • Add the lamb or mutton and cook until the colour changes
  • While the lamb/mutton is cooking, grind the fennel seeds, cumin seeds, coriander seeds, black peppercorns, cinnamon, black cardamom pods, green cardamom pods, cloves and bay leaves until a fine powder is formed
  • Add the nihari masala powder, chilli powder, turmeric powder, and salt then cook the spices for 5 minutes
  • Add the water and cook for a further 2 hours on low heat until the meat is tender
  • In a separate bowl, mix the wheat flour and 100ml of water to form a smooth paste – this flour mixture acts as a thickening agent, if you want to thicken it more then add more flour
  • Add the flour mixture into the pan then cover with a lid and cook for 30 minutes on a low heat
  • In another pan, heat up the olive oil on medium heat until hot
  • Add the sliced onions and fry the sliced onions until browned and caramelised
  • Add the browned onions to the lamb along with the chopped coriander, julienned ginger, and finely diced chillies
  • Serve with homemade naan and enjoy!



Calories: 677kcalCarbohydrates: 14gProtein: 30gFat: 56gSaturated Fat: 18gTrans Fat: 0.1gCholesterol: 122mgSodium: 548mgPotassium: 521mgFiber: 3gSugar: 1gVitamin A: 125IUVitamin C: 4mgVitamin D: 0.2µgCalcium: 83mgIron: 5mg
Keyword Dinner, Eid, Pakistani, Ramadan, Spicy
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Rate this Mutton Nihari recipe



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1 year ago

5 stars
First time making Nihari. Recipe is great so far however my wheat flour doesn’t mix smoothly like yours in the video. Can I use cornflour? Please advise..

8 months ago

5 stars
Thank you for this recipe! Came out delicious 🙂

6 months ago

Is the 807 kcal in one serving?

Vic r
Vic r
1 month ago

5 stars
Great recipe. Simple instructions and so delicious!

I added small doses of water during the cooking process to prevent the spices burning at the bottom of the pot.

A bit more salt and a dash of lemon juice to taste at the end. Thanks a lot for sharing.

This went down a treat at my household.

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