Authentic Awadhi Nihari with Warm Khamiri Roti
Slow-cooked overnight with tender mutton and a fragrant blend of royal spices, this rich Awadhi stew melts instantly on the tongue. Paired with fluffy, fermented Khamiri roti, it offers a truly majestic culinary experience straight from the nawabi kitchens.
270min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed handi and fry the sliced onions until golden brown, then remove half for garnish.
2
Add the ginger-garlic paste and mutton shanks to the remaining onions in the handi, searing well on high heat.
3
Stir in the Kashmiri red chili powder, turmeric, and nihari masala, sautéing until the oil begins to separate.
4
Pour in the bone broth, bring to a boil, then cover with a tight-fitting lid and simmer on low heat for several hours until the meat falls off the bone.
5
Whisk the whole wheat flour with a little cold water to form a smooth paste, then slowly stir it into the simmering stew to thicken the gravy.
6
Simmer for another 20 minutes on low heat until the gravy achieves a rich, velvety consistency and releases its aromatic oils.
7
Garnish with reserved fried onions, fresh ginger juliennes, mint leaves, and lime wedges, serving hot alongside freshly baked Khamiri rotis.
Ingredients
1 kg bone-in mutton shank
1/2 cup ghee
2 large onions, thinly sliced
2 tablespoons ginger-garlic paste
1 tablespoon Kashmiri red chili powder
1 teaspoon turmeric powder
2 tablespoons nihari masala powder
4 cups bone broth or water
1/4 cup whole wheat flour for thickening
Salt to taste
Julienned ginger, fresh mint leaves, and lime wedges for garnish
4 warm Khamiri rotis for serving
*This AI-generated recipe may contain inaccuracies.