Ingredients

1 .5 kg. mutton shank with bone, cut into 6-8 large pieces
2 cups ghee or oil
3 tablespoon. garlic paste
3 tablespoon. ginger paste
4 teaspoon. red chilies
Salt according to taste
4 tablespoon. yogurt
2 tablespoon. white cumin
2 tablespoon. Saunf (aniseed)
2 tablespoon. black pepper
2 tablespoon. sonth (dry ginger)
2tablespoon. black cardamom
1 tablespoon. cloves
1 teaspoon. nutmeg (jaifel)
1 tablespoon. mace ( javetri)
1 onion, thinly sliced
6 tablespoon. flour

Method

1. Heat oil in a large heavy based saucepan, add the meat, ginger, garlic, red chilies and salt. Stirring frequently fry until the meat turns brown, about 5-8 minutes. Add yogurt and stirring frequently fry until all the moisture has evaporated.
2. Add ten glasses of water and cook over medium heat for about 1 hour or until meat is 3\4 cooked. (Alternatively, cook the meat in a pressure cooker, pour in half the water and follow the manufacturer’s instructions).
3. Meanwhile place the cumin, aniseed, black pepper, sonth, cardamoms, cloves, jaifel and javetri in a food processor or grinder and grind to a fine powder and then sieve it through a muslin cloth.
Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender.
4. Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don’t stir hard, otherwise meat will break into small pieces).
5. Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon, add the nihari and stir carefully.
6.Garnish with green chilies, ginger (chopped) and lemon slices.
7.Serve with Nan.

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