Mutton Nihari

• 3.5 kg Lamb Shank, each cut into 2-3
• 2 tbsp Ginger and Garlic Paste
• 1/4 cup Oil
• 2 Onion
• 1-2 inch Fresh Ginger
• 3 tbsp Nihari Masala (Shan)
• Salt
• Fresh Coriander
• Lemon
• 3-4 tbsp Cornflour or Chapati Flour

• In a pressure cooker, add the oil, lamb shank, and ginger-garlic paste. Sauté for 2–3 minutes.
• In a bowl, add the Shan Nihari Masala and dissolve it in cold water to make a thick paste. Leave it to stand for 2–3 minutes.
• Add the masala paste to the pressure cooker and sauté for at least 5 minutes until the water has evaporated and the meat changes colour.
• Add 8 cups of water and mix well.
• Seal the pressure cooker and cook over a high heat until it comes up to pressure and steam starts to escape.
• Reduce the heat and cook under pressure for 45 minutes.
• Open the pressure cooker and separate the layer of oil that has formed on the top.
• Separate the meat and marrow from the bones.
• Add the boneless meat back into the cooker unless it is too delicate. If it is too delicate, add it back after thickening the sauce.
• In a cup, fully dissolve the cornflour in water.
• Bring the nihari to the boil and slowly add the cornflour mixture while stirring constantly to prevent lumps.
• If you are not happy with the consistency, you may want to add more cornflour using the same method.
• Add the chopped ginger.
• Cook for 5–10 minutes, stirring constantly to prevent the cornflour from sticking to the bottom.
• Add salt to taste.
• Finely slice the onions and caramelise them in a pan with some oil. Separate some for garnishing, then add the rest, along with the oil, to the nihari.
• Garnish with the some of separated oil, caramelised onions, ginger, fresh coriander, and lemon.
• Traditionally served with naan.
• Enjoy.

Source: Mum