Mutton Nihari with Kulcha

Instructions

1. 1

   Prepare the Nihari Masala

   • In a dry skillet over low heat, toast the whole spices: fennel seeds, black peppercorns, cloves, green and black cardamoms, cinnamon stick, bay leaf, and mace.
   • Toast for 2-3 minutes, stirring frequently, until they become fragrant. Be careful not to burn them.
   • Remove from heat and let the spices cool completely.
   • Transfer the cooled spices to a grinder. Add the dry ginger powder and nutmeg powder, and grind to a very fine powder. Set this fresh Nihari masala aside.
2. 2

   Brown the Mutton

   • Heat ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
   • Add the thinly sliced onions and fry for 10-12 minutes, stirring occasionally, until they are deep golden brown and crisp (berista). Remove half of the fried onions and set aside for garnish.
   • To the remaining onions in the pot, add the mutton shanks. Sear the meat on all sides for 5-7 minutes until it's well-browned.
   • Add the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
3. 3

   Slow Cook the Nihari

   • Reduce the heat to low. Add the prepared Nihari masala, Kashmiri red chili powder, red chili powder, turmeric powder, and salt. Stir for 1 minute to cook the spices.
   • Add the whisked yogurt and stir continuously for 3-4 minutes until the oil begins to separate from the masala.
   • Pour in 4 cups of hot water, stir well, and bring the mixture to a rolling boil.
   • Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 3-4 hours. The key is a very gentle simmer, not a boil. The mutton should be fall-off-the-bone tender.
4. 4

   Thicken the Gravy

   • After the slow cooking is complete, skim off the layer of red oil (rogan/tari) from the surface and set it aside. This will be used for garnish.
   • In a small bowl, whisk the whole wheat flour with 1/2 cup of room temperature water to create a smooth, lump-free slurry.
   • Slowly and steadily pour the flour slurry into the simmering nihari, whisking constantly with your other hand to prevent any lumps from forming.
   • Increase the heat slightly to a medium-low and let the gravy cook for another 15-20 minutes, stirring occasionally, until it has thickened and the raw taste of the flour is completely gone.
5. 5

   Garnish and Serve

   • Turn off the heat. Ladle the hot Mutton Nihari into serving bowls.
   • Drizzle the reserved red oil (rogan) over each serving.
   • Garnish generously with ginger juliennes, slit green chilies, fresh coriander leaves, and the reserved fried onions.
   • Serve immediately with lemon wedges on the side, to be squeezed over just before eating. It pairs best with hot naan, khameeri roti, or sheermal.