AwadhiLunchHigh Protein

Nihari Gosht Recipe

Name: Nihari Gosht Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3 servings
Cuisine: Awadhi
Ingredients: 500 grams mutton - rang pieces; 2 onions - sliced; 2 tablespoons ginger - chopped; 8 cloves garlic - chopped; 1 teaspoon turmeric powder (haldi); 2 teaspoon homemade tomato puree; 2 bay leaf (tej patta); 2 cups water; 1 cup curd (dahi / yogurt) - beaten; 2 teaspoons sunflower oil; 1 teaspoon ghee; 1 teaspoon ginger - julienned; nutmeg powder - a pinch; 1/2 teaspoon mace powder; 1 cinnamon stick (dalchini); 1/4 teaspoon black pepper powder; 2 bay leaf (tej patta); 1 black cardamom (badi elaichi); 1 teaspoon red chilli powder

A high protein Awadhi recipe with mutton - rang pieces, onions - sliced, tablespoons ginger - chopped. Ready in 55 min, serves 3.

Curated byKavya Sharma🇮🇳

Calories

865kcal

Estimated Cost

₹475-625

Carbs95g

Protein50g

Fats32g

Servings Scaler

Instructions

15 steps

1
To begin making Nihari Gosht Recipe, first clean the mutton pieces and rub salt, turmeric powder and red chili powder on the meat
mutton - rang pieces(500 grams)turmeric powder (haldi)(1 teaspoon)nutmeg powder - a pinchmace powder(1/2 teaspoon)black pepper powder(1/4 teaspoon)red chilli powder(1 teaspoon)
2
Leave the mutton pieces to rest for 15 minutes
mutton - rang pieces(500 grams)
3
Take a bowl and mix all the dry spice ingredients - nutmeg powder, mace powder, black pepper powder, bay leaves, black cardamom and red chili powder
turmeric powder (haldi)(1 teaspoon)nutmeg powder - a pinchmace powder(1/2 teaspoon)black pepper powder(1/4 teaspoon)black cardamom (badi elaichi)(1)red chilli powder(1 teaspoon)
4
Place a pressure cooker on medium flame and add ghee and oil
ghee(1 teaspoon)
5
Once the oil and ghee have warmed up, add the chopped onions and saute until the onions are soft
onions - sliced(2)tablespoons ginger - chopped(2)cloves garlic - chopped(8)ghee(1 teaspoon)
6
Now add the ginger paste and chopped garlic cloves
tablespoons ginger - chopped(2)cloves garlic - chopped(8)ginger - julienned(1 teaspoon)
7
Saute until the raw smell goes away
8
Now add the marinated mutton pieces and fry till the colour of mutton changes which will be for approximately 10 minutes
mutton - rang pieces(500 grams)
9
Add bay leaves, tomato puree and the dry spice ingredients that you had mixed in a bowl
homemade tomato puree(2 teaspoon)
10
Saute for another five minutes until the spices get combined well
11
Now add the beaten curd and water
water(2 cups)curd (dahi / yogurt) - beaten(1 cup)
12
Close the lid of the pressure cooker
13
Cook for 5 to 6 whistles in medium flame
14
Once the pressure has released naturally, transfer the Nihari Gosht to a serving bowl and add the julienned ginger
tablespoons ginger - chopped(2)ginger - julienned(1 teaspoon)
15
Serve Nihari Gosht Recipe with Tawa Paratha or Methi Matar Pulao for a deliciously sumptuous lunch

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Recipe Source: archanaskitchen.com

AwadhiLunchHigh Protein

Nihari Gosht Recipe

A high protein Awadhi recipe with mutton - rang pieces, onions - sliced, tablespoons ginger - chopped. Ready in 55 min, serves 3.

Curated byKavya Sharma🇮🇳

Cook Time55 min

Calories

865kcal

Est. Cost₹475-₹625

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

95g(44%)

Protein

50g(23%)

Fats

32g(33%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

15 steps

1
To begin making Nihari Gosht Recipe, first clean the mutton pieces and rub salt, turmeric powder and red chili powder on the meat
mutton - rang pieces(500 grams)turmeric powder (haldi)(1 teaspoon)nutmeg powder - a pinchmace powder(1/2 teaspoon)black pepper powder(1/4 teaspoon)red chilli powder(1 teaspoon)
2
Leave the mutton pieces to rest for 15 minutes
mutton - rang pieces(500 grams)
3
Take a bowl and mix all the dry spice ingredients - nutmeg powder, mace powder, black pepper powder, bay leaves, black cardamom and red chili powder
turmeric powder (haldi)(1 teaspoon)nutmeg powder - a pinchmace powder(1/2 teaspoon)black pepper powder(1/4 teaspoon)black cardamom (badi elaichi)(1)red chilli powder(1 teaspoon)
4
Place a pressure cooker on medium flame and add ghee and oil
ghee(1 teaspoon)
5
Once the oil and ghee have warmed up, add the chopped onions and saute until the onions are soft
onions - sliced(2)tablespoons ginger - chopped(2)cloves garlic - chopped(8)ghee(1 teaspoon)
6
Now add the ginger paste and chopped garlic cloves
tablespoons ginger - chopped(2)cloves garlic - chopped(8)ginger - julienned(1 teaspoon)
7
Saute until the raw smell goes away
8
Now add the marinated mutton pieces and fry till the colour of mutton changes which will be for approximately 10 minutes
mutton - rang pieces(500 grams)
9
Add bay leaves, tomato puree and the dry spice ingredients that you had mixed in a bowl
homemade tomato puree(2 teaspoon)
10
Saute for another five minutes until the spices get combined well
11
Now add the beaten curd and water
water(2 cups)curd (dahi / yogurt) - beaten(1 cup)
12
Close the lid of the pressure cooker
13
Cook for 5 to 6 whistles in medium flame
14
Once the pressure has released naturally, transfer the Nihari Gosht to a serving bowl and add the julienned ginger
tablespoons ginger - chopped(2)ginger - julienned(1 teaspoon)
15
Serve Nihari Gosht Recipe with Tawa Paratha or Methi Matar Pulao for a deliciously sumptuous lunch