Mutton Nihari Recipe | Bakra Eid Special | TKZ

Asalam-o-Alaikum viewers! Today in the Tamanna ke Zaike kitchen, I am sharing my recipe for a delicious and incredibly fragrant Mutton Nihari. While I used beef in the video, this recipe works perfectly for Mutton as well. The key is using "Bong" (shank) meat to get that authentic, melt-in-the-mouth texture. By using a pressure cooker, we cut down the cooking time significantly without losing any of that deep, traditional flavor. Watch until the end to see my secret for the perfect consistency and how to make the homemade Nihari spice blend! If you enjoy this recipe, please LIKE, SHARE, and SUBSCRIBE for more flavorful dishes! Ingredient List Main Ingredients: Mutton/Beef (Bong/Shank): 1 kg (with one Nalli/marrow bone for extra flavor) Onions: 2 large (finely chopped) Mustard Oil: 4 large spoons (for frying) Ginger-Garlic Paste: 4 tsp Yogurt: 4 tbsp (whisked) Spices: Nihari Masala: 3 tsp (Homemade) Salt: To taste Red Chili Powder: 1 tsp Coriander Powder: 2 tsp Kashmiri Red Chili Powder: 1 tsp (for color) Turmeric Powder: 1 tsp For Consistency (Slurry): All-Purpose Flour (Maida): 2 tbsp Gram Flour (Besan): 2 tbsp Note: Roast both lightly before making a thin slurry with water. For Garnishing: Fried Onions Fresh Coriander (finely chopped) Green Chilies (mild) Ginger (julienned) Lemon slices Tools used to make videos Mic - https://amzn.to/4dkB5Sk Phone - https://amzn.to/4uneJqW