Mutton Nihari
Ingredients
- 800 gLamb shoulder (cut into large chunks)
- 4 tbspghee
- 2 pcOnion (finely sliced)
- 4 pcGarlic (crushed into paste)
- 3 tbspWheat flour
- 1 tbspkashmiri chili
- 1 tspTurmeric powder
- 1 tbspGinger powder
- 1 LMineral water
- 1 tspGray sea salt
- 1 pcCitrus limon (L.) Burm. f. (wedged for serving)
- 1 pcFresh cilantro (chopped)
- 800 gSheep foot (cut into large chunks with the bone)
- 1 tbspCustard powder
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
