Nihari

Ingredients

• 1 kg of (bong ka ghost)/shank meat of lamb, meat chunks along with bone portions containing marrow’
• 1 tsp of fennel seeds
• 2-4 black cardamoms
• 4 cloves
• 5 black pepper corns
• ½ tsp of cumin seeds
• Salt to taste
• 1 tsp of red chilli powder
• ¼ cup of oil
• 1 tsp of ginger garlic paste
• Nutmeg and mace powder 1tsp each
• Ginger powder (saunth) 1 tbsp
• For thickening corn flour or arrowroot
• 2 finely chopped tomatoes

Method

Step 1

Wash the meat, take a big pot and heat oil then fry meat, seal it and add ginger and garlic paste, be careful not to burn the paste otherwise the curry will taste bitter, add a splash of water and add cardamom, cloves, cumin seeds, black pepper seeds and fry for two more minutes, when meat is golden brown add tomatoes, red chilli powder salt, remaining dry powdered spices and 5 cups of water and let it cook on low flame for two three hours or till the meat is so tender that it falls off the bone or use a pressure cooker. When the meat softens take a cup of cold water and dissolve in 3 tsp of corn flour or arrowroot and pour it in the gravy to make it thick. Let it cook for 2-3 minutes on low flame and serve it hot with naan.

Step 2

Garnish with coriander leaves,green chilli, ginger julienne and lemon.