Nalli Nihari (Mutton Shank Nihari)

Ingredients:

1 kg Mutton (goat) Shank Meat (cut into pieces with the marrowbone)
100g Fat from the portion near to liver of the mutton (cut into chunks) (optional)
2 tbsp Garlic Paste
2 tbsp Ginger Paste
3 tbsp Lemon Juice
3 tbsp Wholemeal Flour
1 tbsp Deghi Red Chilli Powder
1 tbsp Turmeric Powder
1 1/2 tsp Salt (or to taste)
150ml Vegetable Oil (3/5 Cup)
2 tbsp Ghee
4 1/2 tbsp Nihari Masala

To Garnish:
3 Tbsp Ginger, peeled and julienned
50g coriander leaves, chopped
4 Lemon Slices

Method:

Place the meat in a bowl. In a small bowl combine 1 tsp salt, 2 tbsp of ginger paste, 2 tbsps of garlic paste, and 1 tbsp of Nihari Masala. Pour this over the meat, rub into the meat with your fingers then set asido to marinate for 30 minutes.

Preparing the Mutton Nihari: Bring 2l water to a boil in a large pan. Set on a back burner to simmer so it's easily accessible during cooking.

Place a wok, kadhai or deep, lidded, pot over medium heat. Once hot add the oil and ghee. Once the oil is hot add the mutton pieces and fry over low heat for 5 minutes, turning frequently to cook evenly.

Now scatter over and stir in 3 tbsp of the Nihari Masala. Continue cooking over low heat for 5 minutes, or until the meat has released its moisture.

Using a ladle, add in all of the simmering water to give a fairly loose gravy. Adjust the salt and chilli levels to taste.

Cover the pan and cook gently over low heat for 5 hours. Allow the ingredients to simmer without stirring during this time (you may need to top up the water as needed if the gravy gets too thick).

After 4 hours, the meat will be fully cooked and the curry will have a layer of oil floating on top. Using a spoon, carefully skim off the oil and transfer to a separate bowl.

Finally, blend together 3 tbsp of wholemeal flour with 1 tbsp remaining Nihari Masala and 250ml (1 cup) of hot water to create a semi-runny slurry. Gradually incorporate this into the curry.

Cover and allow the curry to simmer for an additional hour without stirring.

After a total of approximately 6 hours of cooking the meat, turn off the heat. Sprinkle over the remaining ½ tbsp of Nihari Masala and lemon juice over the curry. lightly mix these in to combine.

Drizzle the reserved oil and ghee mixture on top.

When serving, garnish with ginger julienne, lemon slices, and chopped coriander leaves.