Nihari Gosht

Ingredients

• 1.2 kg mutton shank, cut into large pieces on the bone
• 6 tbsp ghee
• 2 large onions, thinly sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp Kashmiri chilli powder
• 2 tsp salt
• 3 tbsp wheat flour (atta)
• 2 litres water
• 1 tbsp cumin seeds
• 2 tsp fennel seeds
• 1 tsp ground dried ginger (sonth)
• 6 green cardamom pods
• 2 black cardamom pods
• 5 cloves
• 1 bay leaf
• 5 cm cinnamon stick
• 10 black peppercorns
• 4 long peppercorns (pippali)
• 1 blade mace
• 1/4 tsp grated nutmeg
• 5 cm piece ginger, cut into fine matchsticks
• 3 tbsp chopped coriander leaves
• 2 green chillies, sliced
• 1 lime, cut into wedges

Before you cook

• Rinse the mutton shank pieces and pat them dry.
• Slice the onions as thinly as you can.
• Cut the ginger into fine matchsticks for the garnish.

Steps

1. Set a dry frying pan over low heat and toast the cumin, fennel, both cardamoms, cloves, bay leaf, cinnamon, black peppercorns, long pepper and mace for 3 minutes until fragrant.
2. Tip the spices onto a plate and cool them for 5 minutes.
3. Grind the cooled spices with the dried ginger and nutmeg to a fine powder.
4. Heat the ghee in a large heavy pot over medium heat.
5. Fry the sliced onions for 12 minutes, stirring often, until they are evenly deep brown.
6. Add the ginger and garlic pastes and cook for 1 minute.
7. Slide in the mutton and sear it for 6 minutes until the pieces lose their raw colour.
8. Stir in the ground coriander, turmeric, chilli powder, salt and 3 tablespoons of the ground spice blend.
9. Fry the meat in the spices for 4 minutes, scraping the base of the pot.
10. Pour in the water and bring the pot to a boil.
11. Lower the heat to the barest simmer, cover the pot and cook for 4 hours until the meat pulls away from the bone.
12. Whisk the wheat flour into 150 ml of cold water until completely smooth.
13. Trickle the slurry into the simmering stew, stirring constantly so it does not clump.
14. Simmer uncovered for 20 minutes until the gravy turns glossy and coats a spoon.
15. Stir in the remaining ground spice blend and taste for salt.
16. Ladle the nihari into bowls and top with ginger matchsticks, green chilli and coriander.
17. Serve with lime wedges and hot khamiri roti or naan.