Mutton Nihari

Pieces of lamb shoulder that pull apart with a fork, submerged in a thick, dark, velvety sauce. The ghee rises to the surface in a brilliant shimmer, while the heat of chili and ginger grips the palate.

• Prep time: 20 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1229
• Protein: 84 g
• Carbs: 24 g
• Fat: 85 g

Ingredients

• 800 g Lamb shoulder ( cut into large chunks )
• 4 tbsp ghee
• 2 piece Onion ( finely sliced )
• 4 piece Garlic ( crushed into paste )
• 3 tbsp Wheat flour
• 1 tbsp kashmiri chili
• 1 tsp Turmeric powder
• 1 tbsp Ginger powder
• 1 L Mineral water
• 1 tsp Gray sea salt
• 1 piece Citrus limon (L.) Burm. f. ( wedged for serving )
• 1 piece Fresh cilantro optional ( chopped )
• 800 g Sheep foot ( cut into large chunks with the bone )
• 1 tbsp Custard powder

Instructions

1. Sear the meat

   Heat the ghee in a heavy-bottomed pot. Brown the pieces of lamb shoulder and shank on all sides until a deep brown crust forms.

2. Aromatics and dusting

   Add the sliced onions and crushed garlic. Sauté without burning. Sprinkle with wheat flour and the spices: chili, turmeric, ginger, and fennel powder. Mix to coat the meat in this fragrant paste.

3. Slow simmering

   Pour in the mineral water. Bring to a boil, then reduce the heat to minimum. Cover tightly. Simmer until the meat is so tender it no longer requires a knife and the shank marrow enriches the sauce.

4. Reduction and finishing

   Remove the lid. If the sauce is too thin, let it reduce uncovered. The sauce should coat the spoon smoothly. Adjust seasoning with sea salt. Serve garnished with fresh cilantro and a squeeze of lemon.

Chef's tips

• Don't rush the cooking: it's the collagen melting from the meat that gives the sauce its characteristic thickness.
• If you see a layer of red oil (tarka) on the surface at the end, it's a sign of a perfectly cooked dish.

Storage

Keeps for 3 days in the fridge. The sauce will set due to collagen; it will return to a glossy liquid state upon slow reheating.