Nihari

Ingredients

• 1kg mutton shanks or beef
• 4 tbsp atta
• 3 onions, fried
• 2 tbsp ginger-garlic paste
• 2 tbsp nihari masala (or fennel, coriander, chilli, cinnamon, cardamom, nutmeg, mace ground)
• 1 tsp turmeric
• 1 cup ghee
• Ginger juliennes, green chillies, lemon, coriander

Method

1. Ghee, ginger-garlic paste, then the meat seared hard on high.
2. Nihari masala, turmeric, salt and 8 cups water. Bring to a boil.
3. Now the lowest flame you have, covered, for 2.5 hours. It must be barely trembling, not simmering. The meat should give way to a spoon.
4. Whisk the atta into 1 cup cold water till completely smooth, then pour it in slowly while stirring.
5. Simmer 25 more minutes until the gravy is glossy and thick and the ghee separates on top.
6. The garnishes are the dish: ginger juliennes, green chillies, lemon, coriander. Naan.