Nihari is a slow cooked meat originated in the late 18th century royal kitchens of Awadh or Lucknow in Uttar Pradesh. The meat is cooked the whole night and served after sunrise for breakfast . Here to make the version healthy ,we used just few spoon oil to cook the mutton, but in real authentic recipe much more ghee and oil is used which is seen to float on top of gravy. Feel free to use lamb shanks and drops of kewra water at last. The taste here is not compromised because what matters is the aromatic spices and the natural fat and juice of fresh meat that is so satisfying to bring out the flavour. One delicious gosht recipe of Awadhi Cuisine for you to cook for your loved ones.
Serve Nihari Gosht Recipe with Tawa Paratha or Methi Matar Pulao for a deliciously sumptuous lunch.
If you like this recipe, here are a few more Awadhi Recipes
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