Ingredients & how to make it

Ingredients

1. 1 kg lamb shanks (bong meat)
2. 3 tbsp flour
3. 3 tbsp ginger garlic paste
4. Oil
5. 4-5 tbsp Nihari Masala Powder
6. 900 ml water
7. Ginger Julian
8. 6-7 green chillies
9. 1 tbsp lemon juice
10. Lemon for garnishing
11. Coriander leaves

Method

1. Heat 150 ml oil in a pressure cooker. Add 1 kg mutton and fry on high heat for 3 to 4 minutes, until its colour changes.

2. Add 3 tablespoons ginger and garlic paste. Fry on medium to high heat for another 3 to 4 minutes, until the raw smell disappears.

3. Add one packet of ready made Nihari masala, or 4 to 5 tablespoons homemade Nihari masala. Add a little water if needed and fry for 2 to 3 minutes.

4. Pour in approximately 900 ml water and mix well. Bring to pressure on high heat, then lower the flame and cook for 12 to 15 minutes. Turn off the heat and allow the pressure to release naturally. Check that the mutton is tender.

5. Remove some of the oil from the gravy and keep it aside for serving.

6. In a separate pan, lightly roast 3 tablespoons all purpose flour until it turns pale pink. Do not let it become dark. Allow it to cool slightly, then mix with approximately 100 ml water to make a smooth paste without lumps.

7. Bring the Nihari to a gentle simmer. Gradually pour in the flour mixture while stirring continuously to prevent lumps from forming.

8. Once the gravy comes to a boil, reduce the heat and simmer for 8 to 10 minutes, stirring occasionally.

9. In a separate pan, heat the remaining 50 ml oil. Add one finely chopped medium onion and fry on medium to high heat until golden brown.

10. Add 1 teaspoon Kashmiri red chilli powder, if desired, and fry for just 3 to 4 seconds.

11. Pour the prepared onion tempering into the Nihari. Turn off the heat, squeeze in approximately 1 tablespoon lemon juice and mix well.

12. Serve hot, garnished with chopped green chillies, fresh coriander and julienned ginger. If desired, drizzle 1 to 2 tablespoons of the reserved oil over the Nihari. Serve with naan, butter naan or kulcha.