### TranslatedIngredients: 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 ### PrepTimeInMins: 15 ### CookTimeInMins: 40 ### TotalTimeInMins: 55 ### Servings: 3 ### Cuisine: Awadhi ### Course: Lunch ### Diet: High Protein Non Vegetarian ### TranslatedInstructions: To begin making Nihari Gosht Recipe, first clean the mutton pieces and rub salt, turmeric powder and red chili powder on the meat.Leave the mutton pieces to rest for 15 minutes.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. Place a pressure cooker on medium flame and add ghee and oil. Once the oil and ghee have warmed up, add the chopped onions and saute until the onions are soft. Now add the ginger paste and chopped garlic cloves. Saute until the raw smell goes away. Now add the marinated mutton pieces and fry till the colour of mutton changes which will be for approximately 10 minutes.Add bay leaves, tomato puree and the dry spice ingredients that you had mixed in a bowl. Saute for another five minutes until the spices get combined well. Now add the beaten curd and water. Close the lid of the pressure cooker. Cook for 5 to 6 whistles in medium flame. Once the pressure has released naturally, transfer the Nihari Gosht to a serving bowl and add the julienned ginger. Serve Nihari Gosht Recipe with Tawa Paratha or Methi Matar Pulao for a deliciously sumptuous lunch.