- 1.5 kg. mutton shank with bone, cut into 6-8 large pieces
- 2 cups ghee or oil
- 3 tbsp. garlic paste
- 3 tbsp. ginger paste
- 4 tsp. red chilies
- salt according to taste
- 4 tbsp. yogurt
- 2 tbsp. white cumin
- 2 tbsp. Saunf (aniseed)
- 2 tbsp. black pepper
- 2 tbsp. sonth (dry ginger)
- 2tbsp. black cardamom
- 1 tbsp. cloves
- 1 tsp. nutmeg (jaifel)
- 1 tbsp. mace ( javetri)
- 1 onion, thinly sliced
- 6 tbsp. flour
- Heat oil in a large heavy based saucepan, add the meat, ginger, garlic, red chilies and salt. Stirring frequently fry until the meat turns brown, about 5-8 minutes. Add yogurt and stirring frequently fry until all the moisture has evaporated.
- Add ten glasses of water and cook over medium heat for about 1 hour or until meat is 34 cooked. (Alternatively, cook the meat in a pressure cooker, pour in half the water and follow the manufacturer’s instructions).
- Meanwhile place the cumin, aniseed, black pepper, sonth, cardamoms, cloves, jaifel and javetri in a food processor or grinder and grind to a fine powder and then sieve it through a muslin cloth.
- Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender.
- Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don’t stir hard, otherwise meat will break into small pieces).
- Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon, add the nihari and stir carefully.
- Garnish with green chilies, ginger (chopped) and lemon slices.
- Serve with Nan.
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