Nihari Gosht

Serves : 4
Preparation Time: 15 minutes
Cooking Time: 45 minutes

Lamb with bone ( any cut ) - 1 kg
Onions, chopped - 250 g / 1 1/2 cups
Onions, sliced - 250 g / 1 1/2 cups
Red chillies - 10 g / 8
Saffron - 1 g
Turmeric powder - 10 g / 2 teaspoon
Vetivier ( kewra ) - 1 tablespoon
Yogurt , whisked - 200 g / 1 cup
Bay leaves / tej patta - 2
Black pepper - 20
Cinnamon sticks - 4
Cloves_ 10
Coriander powder - 20 g / 4 teaspoon
Fennel powder ( saunf ) - 4 g / 3/4 teaspoon
Flour - 4 g / 3/4 teaspoon
Garam masala powder - 10 g / 2 teaspoon
Ginger paste - 5 g / 1 teaspoon
Garlic paste - 5 g / 1 teaspoon
Gram flour ( besan ) - 4 g / 3/4 teaspoon
Green cardamom - 10
Green coriander leaves, chopped - 15 g / 3 teaspoon
Lemon juice - 10 ml / 2 teaspoon
Mace ( javitri ) - 3 g
Mustard oil ( sarson ka tel ) - 150 ml / 1 1/2 cup
Water - 1 litre
Salt to taste

Clean and cut lamb into small pieces with the bone.

Heat 100 ml oil in a kadhai / wok, add the sliced onions and saute over medium heat until golden brown.

Add the lamb, chopped onions, green cardamoms, cloves, cinnamon, black pepper and bay leaves and cook until liquid evaporates.

Add coriander powder, red chillies, turmeric, ginger and garlic paste and salt and cook until the oil separates from the mixture.

Add the yogurt, bring to a boil, reduce to medium heat and cook for 10 minutes.

Add 1 litre water and bring to a boil again. Cover and simmer, stirring occasionally, until lamb is tender.

Remove the meat from the gravy and keep aside.

Heat 3 tablespoon of the oil in a pan, add the flour and gram flour and cook over low heat, stirring constantly, until light brown. Add the gravy and stir.

Pass the thickened gravy through a soup strainer, return to the heat and bring to a boil.

Add the lamb, garam masala powder, fennel powder, lemon juice, vetivier and the mace, and stir.

Serve, garnished with green coriander leaves, with Indian Bread.