Ingredients
500 gms� � � � � � � � � �Mutton, Shank Part (Cut into 3 to 4pieces)
2 tbsp� � � � � � � � � � � Ghee
2 pc� � � � � � � � � � � � �Medium Onions, Finely Sliced
1 tsp� � � � � � � � � � � � Ginger Paste
1tsp� � � � � � � � � � � � �Garlic Paste
To taste� � � � � � � � � � Salt
2 tsp� � � � � � � � � � � � Coriander Powder
1/2 tsp� � � � � � � � � � �Turmeric Powder
2 tbsp� � � � � � � � � � � Wheat Flour
2 tbsp� � � � � � � � � � � Yogurt
2 tbsp� � � � � � � � � � � Nihari Masala
Nihari Masala Ingredients
1/2 tbsp� � � � � � � � � �Cumin Seeds
1tsp� � � � � � � � � � � � Fennel Seeds
1/2 tsp� � � � � � � � � � Dry Ginger Powder
3-5 pc� � � � � � � � � � �Green Cardamoms
2 pc� � � � � � � � � � � � Black Cardamoms
4-5� � � � � � � � � � � � �Cloves
1 pc� � � � � � � � � � � � Bay Leaf
1 inch� � � � � � � � � � �Cinnamon Stick
4-6� � � � � � � � � � � � �Black Peppercorns
1/4 tsp� � � � � � � � � � Grated Nutmeg
For Garnish
1 inch� � � � � � � � � �Ginger, Cut into Thin Strips
2-4 pc� � � � � � � � � Fresh Coriander Stalks
Method
- Heat Ghee in a deep bottom stockpot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown.
- Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt. Mix well to coat the mutton in ghee and spices. Saut� for 8minutes.
- Add the Nihari Masala and 9 cups of water. Mix well, cover and cook on very low heat until the meat is tender.
- Dissolve wheat flour and yogurt 1cup of water such that there are no lumps. Slowly add it to the gravy. Stir to mix it well in the gravy and let it simmer for another 10-15 minutes until the gravy thickens.
- Garnish with ginger strips and fresh coriander leaves. Serve hot.
