• 1 kg mutton cut into medium pieces
  • 6 tbsp refined oil
  • 4 green cardamom
  • 1 inch stick cinnamon
  • 5 black peppercorn
  • 2 black cardamom
  • 5 cloves
  • 2 bay leaves
  • 1 tsp turmeric powder
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 2 tbsp coriander powder
  • 1 tbsp red chilli powder
  • 2 large onions sliced thinly fried till golden brown and then ground
  • 1/2 cup whipped yogurt
  • 1 tsp rose water
  • 1 tsp garam masala powder
  • 1 gm saffron soaked in 2 tbsp water
  • 2 drops kewra essence (optional)
  • Wheat dough for dum
  • Chopped corainder for garnishing

Nihari Gosht is dish popular in India, Pakistan and Bangladesh. It is a stew consisting of slow cooked beef or lamb.

The word Nihar originated from the Arabic word “Nahar” (Arabic: نهار‎) which means “morning” after sunrise Fajr prayers. This dish was usually eaten in the early morning (puritans would indulge in this delicacy before sunrise, right after the Fajr prayers).

Its roots lie in the Muslim Nawab kitchens, having achieved fame via the storied royal kitchens of Lucknow in present-day Uttar Pradesh, long the seat of the Nawab of Awadh though it is also relished by non-Muslim foodies. Nihari Gosht is developed with the overall cuisine of south Asian Muslims. It has been an old popular delicacy in parts of Bangladesh, particularly Dhaka and Chittagong. It is popular dish and is regarded as one of the National dish of Pakistan. The dish is known for its spiciness and taste. It is originally more of a delicacy with myriad variations on spiciness and texture.


Heat oil in a heavy bottom frying pan (kadhai). Add the whole spices green cardamom, cinnamon, black cardamom, peppercorn, cloves & bay leaves.

When the spices start to crackle add the ginger paste, garlic paste, coriander powder, red chilli powder & ground fried onions. Fry for a couple of minutes and add the meat. Saute till the meat is lightly fried. Now add the turmeric powder & salt to taste.

Now add the whisked yogurt, rose water, garam masala & saffron. Stir well. Cover and cook for 5 minutes. Add the kewra essence, stir well. Now transfer the material to deep heavy bottom pan. Cover with a lid. Seal the sides with wheat dough and cook over low heat for 45 minutes.

Garnish with chopped coriander & serve hot with any Indian flat bread.