Nihari: Lamb stewed with spices and herbs
This rich stew of silken gravy and tender lamb infused with cardamom and nutmeg is a complete meal
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 1h : 30m |
| SERVES | 4-6 |
700 gms of lamb
450 gms lamb chops
150 gms or 2/3 cup yoghurt
175 gms ghee
250 gms or 1 ½ cups onions
5 green cardamoms
5 cloves
2 sticks cinnamon (1-inch)
2 bay leaves
2 tsp coriander powder
1 tsp red chilli powder
½ tsp turmeric
Salt
3 tbsp ginger paste
3 tbsp garlic paste
2 tsp all-purpose flour
2 tsp gram flour
1 tsp garam masala
½ tsp nutmeg and green cardamom powder
2 drops vetiver water
1. Clean and cut lamb leg into 11 two-inch chunks. Clean the chops.
2. Peel, wash and slice half the onions, chop the rest.
3. Whisk yoghurt in a bowl. Heat 150 gm of ghee in a utensil, add the sliced onions, sauté over medium heat until golden brown, add lamb, chopped onions, cardamom, cloves, cinnamon and bay leaves, fry until the liquid has evaporated.
4. Add coriander, red chillies, turmeric and salt, stir, add the ginger and garlic paste and fry until the fat leaves the masala. Then add yoghurt, bring to a boil, reduce to medium heat, fry for 10 minutes, add water (approx. 750m or 1/3 cups), bring to a boil again, cover and simmer, stirring occasionally, until lamb is tender.
5. Remove the meat from the gravy and keep aside. Heat the remaining ghee in a separate vessel, add the two tsps flours and fry over low heat, stirring constantly, until light brown.
6. Add the gravy and stir (ensure there are no lumps). Pass the thickened gravy through a soup strainer into its original utensil, return the meat to the strained gravy and bring to a boil. Add garam masala and the nutmeg and cardamom powder, stir. Adjust the seasoning.
7. Then add vetivier, cover and simmer for 8 to 10 minutes.
Image courtesy: Shutterstock
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