Nihari (Old Delhi style)

Ingredients

• 1 kg mutton shank (nalli) and bony pieces
• ½ cup ghee
• 2 onions, sliced
• 2 tbsp ginger-garlic paste
• 2 tsp Kashmiri red chilli powder
• Nihari masala: 1 tsp fennel, 1 tsp cumin, 4 green and 2 black cardamoms, 6 cloves, 1 tsp peppercorns, 1 stick cinnamon, 2 bay leaves, ¼ nutmeg, a blade of mace, 1 tsp dry ginger powder, ground together
• 3 tbsp wheat flour (atta) mixed with 1 cup water
• Salt to taste
• Julienned ginger, green chillies, coriander and lemon to serve

Method

1. Heat ghee in a heavy pot and fry the onions until golden; remove half for garnish.
2. Add ginger-garlic paste, then the meat, and fry well. Add chilli powder, half the nihari masala and salt.
3. Add 8 cups water, cover tightly and cook on the lowest heat for 6 hours or overnight, until the meat is very tender.
4. Stir in the flour-water slowly and simmer for 20 minutes until the gravy is thick and smooth.
5. Add the remaining masala, and finish with a little hot ghee on top.
6. Serve with ginger, green chillies, coriander, lemon and fried onions, and khamiri roti.