Preparation Time

• Prep: 30 minutes
• Cooking: 3–4 hours (slow cooked)
• Total: ~4 hours

Ingredients

• Lamb (shank or bone-in pieces) – 1 kg
• Water – 10–12 cups
• Ginger-garlic paste – 2 tbsp
• Salt – to taste
• Oil or ghee – ½ cup
• Onion (thinly sliced) – 2 large
• Nihari Masala
• Fennel seeds – 1 tbsp
• Coriander seeds – 1 tbsp
• Cumin seeds – 2 tsp
• Black peppercorns – 1 tsp
• Cloves – 4–5
• Green cardamom – 3–4
• Cinnamon stick – 1 small
• Nutmeg powder – ½ tsp
• Mace (javitri) – ½ tsp
• Red chili powder – 1–2 tbsp (adjust to taste)
• Turmeric powder – ½ tsp (Dry roast and grind all whole spices)

For Thickening

• Wheat flour or all-purpose flour – 3–4 tbsp
• Water – ½ cup (to make slurry)

For Garnish

• Fresh ginger (julienned)
• Green chilies (sliced)
• Fresh coriander leaves
• Lemon wedges

Method

• Heat oil/ghee in a heavy pot. Fry sliced onions until deep golden brown. Remove half for garnish.
• In the same pot, add ginger-garlic paste. Sauté briefly, then add lamb and salt. Cook until meat changes colour.
• Add prepared Nihari masala and turmeric. Stir well and cook until oil separates.
• Add water, bring to a boil, then cover and simmer on low heat for 3–4 hours, stirring occasionally, until lamb is very tender.
• Mix flour with water and slowly add to the pot while stirring to avoid lumps. Simmer for another 15–20 minutes.
• Adjust salt and spice. The gravy should be thick and silky.
• Garnish with fried onions, ginger, green chilies, coriander, and lemon.