Nihari

Ingredients

• Baby lamb with bones – 1 cup

• Mace – 1 tsp

• Bay Leaf – 1 no

• Green Cardamom – 2 pods

• Cloves – 1 tsp

• Black Cardamom – 1 pod

• Garlic – 2 tsp

• Ginger – 1 tsp

• Garam Masala – 1 tsp

• Coriander Powder – 1 tbsp

• Yellow Chilli Powder – 1 tsp

• Turmeric Powder  - 1 tsp

• Cumin Powder – 1 tsp 

• Fried Onions – 1 tbsp

• Curd – ½ cup

• Ghee – 1 tbsp

• Besan – 1 tsp

• Kewda Water 

• Lamb stock – 1 cup

• Salt to taste

Method

• In a heavy bottom pan boil lamb until well cooked.

• Heat ghee in a pan, add garam masala, ginger garlic paste; after the paste cooks add fried onions.

• Add in the masala powders. Add the boiled lamb and saute well. 

• Add lamb stock to this and let it cook until lamb becomes tender.

• Whisk curd well and add it in.

• Add diluted besan to the gravy and season with salt.

• Serve hot.