Nihari

Method

1. 1

   Prepare meat: Cut 750g bone-in mutton shanks or shoulder into large pieces. Wash thoroughly. In a bowl, mix meat with 1 cup thick yogurt, 1 tbsp ginger-garlic paste, 1 tsp red chilli powder and salt. Marinate overnight.

2. 2

   Make fried onion paste: Fry 4 large thinly sliced onions in 4 tbsp oil on medium heat for 20-25 minutes until very dark brown but not burnt. Drain and grind to a fine paste with 2 tbsp water.

3. 3

   Bloom spices: In a wide heavy pan, heat 3 tbsp oil. Add 2 bay leaves, 4 cloves, 3 cardamoms and 1 cinnamon stick. Fry for 30 seconds until fragrant.

4. 4

   Add ginger-garlic: Add 1.5 tbsp ginger-garlic paste. Fry for 2 minutes.

5. 5

   Add marinated meat: Add the marinated meat with all the yogurt. Cook on high heat for 8-10 minutes, stirring to sear all sides.

6. 6

   Add fried onion paste: Add the ground fried onion paste and mix thoroughly with the meat.

7. 7

   Add water and cook slow: Add 4 cups warm water. Bring to a boil, cover tightly and cook on very low heat for 2.5-3 hours. Check every 30 minutes and add a little water if needed.

8. 8

   Add spices: When meat is very tender, add 1 tsp garam masala, 1 tsp coriander powder and half tsp nutmeg powder. Stir and cook for 10 minutes.

9. 9

   Check consistency: Nihari should have a thin, rich, deeply flavoured broth. If too thin, mix 1 tbsp wheat flour in water and stir in. Simmer for 5 minutes.

10. 10

    Taste and serve: Adjust salt. Serve in deep bowls garnished with fried onions, fresh ginger julienne, fresh coriander, sliced green chillies and a squeeze of lemon. Serve with sheermal or naan.