Nihari Mutton

 Nihari Mutton A meat lover’s delight! Slowed cooked lamb trotters with crisp brown onions, spices and marrow bones.

Ingredients Of Nihari Mutton:-

  • 6 trotters – cleaned and ready to cook
  • 1 cup oil
  • 2 cups onions – sliced fine
  • 2 Tbsp ginger – garlic paste
  • 1/4 tsp turmeric
  • 1 Tbsp coriander powder
  • 1 tsp chilli powder
  • 1/4 tsp cinnamon powder
  • 2 tsp salt or to taste
  • 6 cloves
  • 6 black cardamom – slightly crushed
  • 8 marrow bones
  • 1/4 cup lemon juice
  • 1/2 cup coriander leaves – chopped
  • Mint leaves for garnish

How to Make Nihari Mutton:-

  • 1. Heat oil and saute onions till brown.
  • 2. Add ginger-garlic paste, turmeric and coriander powder and saute till fat separates.
  • 3. Add cinnamon, salt, cloves and cardamoms. Stir fry to mix well and add the trotters and marrow bones and 6 cups of water.
  • 4. Bring to a boil, then simmer, covered, over low heat for two hours or till bones and trotters are softened.
  • 5 . Add the lime juice and coriander and simmer another 5 minutes or so.
  • 6. Serve hot garnished with the mint leaves.
Nihari Mutton


In India, nihari is mostly made with mutton or gosht which is goat meat. The shank portion is what is preferred for making Nihari. Nihari can also be made with chicken, lamb, or beef.

I had asked my Pakistani neighbor and she said that both mutton and beef nihari are common preparations in Pakistan.


Just like GARAM MASALA Nihari masala is a mix of whole aromatic spices. The whole spices like cardamom, fennel, cloves, nutmeg, dry ginger etc are roasted and then ground to a powder. The masala mix is best when prepared fresh but you can make it larger quantities and store in an airtight container. The homemade nihari masala keeps well for up to 6 months and can be used for cooking other vegetarian and non-vegetarian curries as well.

Check out my glossary of Indian spices for a list of spices and their names in both Hindi and English.

If you like this recipe, please take a moment to rate it and/or leave your comments at the end of the blog. It will really encourage me to keep exploring, learning and improving. Imagine the chefs in ancient Mughal cuisine who would cook it overnight! Do you know more about the traditions of mutton nihari? I would love to know!

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