Indian Style Mutton Nihari

Instructions

1. 1

   Heat 3 tablespoons of ghee in a large heavy-bottomed pot over medium heat.

2. 2

   Add the sliced onions and sauté until golden brown.

3. 3

   Add 2 tablespoons of ginger garlic paste and cook for 2-3 minutes until the raw smell disappears.

4. 4

   Add the mutton shank pieces and sear them on all sides until lightly browned.

5. 5

   Sprinkle in 4 tablespoons of nihari masala, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and 1 teaspoon cumin powder. Mix well to coat the mutton evenly with the spices.

6. 6

   Pour in

7. 7

   5 liters of water and add 2 teaspoons of salt. Stir to combine.

8. 8

   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for

9. 9

   5 to 3 hours, or until the mutton is tender and the flavors are well developed. Stir occasionally and skim off any scum that rises to the surface.

10. 10

    In a small bowl, mix 2 tablespoons of wheat flour with a little water to make a smooth slurry. Gradually add this to the simmering nihari, stirring continuously to avoid lumps. Cook for another 15-20 minutes until the gravy thickens.

11. 11

    Once the mutton is tender and the gravy has reached the desired consistency, check seasoning and adjust salt if needed.

12. 12

    Turn off the heat and stir in 1 tablespoon of lemon juice.

13. 13

    Garnish with 1 tablespoon of chopped coriander leaves and 1 tablespoon of julienned ginger.

14. 14

    Serve hot with naan, roti, or steamed rice.