Nihari — Delhi Slow-Cooked Mutton Stew

Instructions

1. Fry half the onions in the ghee over medium-high heat until deeply golden brown and crispy (barista onions), 20 minutes. Remove with a slotted spoon, reserve for garnish.
2. In the same ghee, add the remaining sliced onions. Cook until soft and translucent, 10 minutes. Add the ginger-garlic paste and cook 3 minutes.
3. Add the nihari masala, red chilli powder and turmeric. Cook the spice paste for 2 minutes, stirring. Add the mutton pieces and sear on high heat for 5 minutes until well coated and browned.
4. Mix the whole wheat flour with 100 ml water to make a smooth slurry. Add to the pot along with the remaining water. Stir well. Season with salt.
5. Bring to a boil, skim any foam, then reduce to the lowest possible simmer. Cover and cook for 3–3.5 hours until the mutton is completely tender and falling from the bone. Alternatively, pressure-cook for 40 minutes.
6. Taste the broth — it should be deeply spiced and slightly thick from the flour. Adjust seasoning.
7. Serve in deep bowls topped with crispy fried onions, julienned ginger, fresh coriander and green chillies. Accompany with fresh naan or kulcha.

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