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Close the lid  of the pan and let it simmer for two hours..Now add the marinated mutton pieces and fry till the colour of mutton changes which will be in approximately 10 minutes.Lucknowi NehariIngredientsMutton -500 gramsOnions, sliced-2Ginger Paste-2 table spoonsGarlic cloves, chopped- 8Turmeric powder-1 teaspoonTomato puree-2 teaspoonBay leaf -2Water-2 cupsCurd, beaten-1 cupCooking oil-2 teaspoonsGhee-1 teaspoonFor the Spice PowderGinger, julienned-1 teaspoonNutmeg powder , a pinchMace powder-1/2 tea spoonCinnamon stick-1Black pepper powder-1/4 teaspoonBay leaf -2Black cardamom -1Red chilli powder-1 teaspoonPreparationTo begin making Nihari Gosht Recipe, first clean the mutton pieces and rub salt, turmeric powder and red chili powder on the meat.Now add the beaten curd and water.Place a pan on medium flame and add ghee and  oil.

Sauté for another five minutes  until the spices get combined well.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.Leave the mutton pieces to rest for 15 minutes. Once the oil and ghee have warmed up, add the  chopped onions and  sauté until the onions are  soft.Transfer the Nihari Gosht to a serving bowl and  add the China High titanium iron Suppliers julienned ginger.Celebrating the ‘courtly cuisine’ of Lucknow, Chef Mohammed Asif Qureshi of Kochi Marriott gives out the recipie of a unique and a grand Awadhi cuisine, the nehari. Sauté until the  raw smell goes away. Now add the ginger  paste and chopped garlic cloves.Add bay leaves, tomato puree and the dry spice ingredients that you had mixed in a bowl