Mutton Nihari by chef Zakir

Ingredients:


Mutton                          ½ kg
Ghee                            250 gm
Onion                           3 medium
Sonaf                           1 ½ tbsp
Sonath                         1 inch piece
Ginger garlic paste       2 tbsp
Whole wheat flour        3 tbsp
Red  chili powder         1 tbsp
Garam masala             1 tbsp
Salt                              per taste


Method:

• Take cheese cloth , put  sonaf and sonth(dried ginger root) in the middle. Tie cheese cloth loosely , leaving some space for sonaf to expand.
• Put  ghee/oil  in pan , when it start to sizzle add finely slice onions.
• When onions becomes soft and  begin changing colour  add that cheese cloth.
•  Keep frying onion when onion  gets light golden brown, add meat.
• Fry onion and meat  till onion get golden brown in  colour and water from meat is all dried up and meat also get  brownish .
• Take  ginger garlic paste  and add ½ cup water. Add this garlic water into pan .
• Add red chili powder and salt. Cook this till oil  surface.
• Add about  1 liter of water, cover pan and turn heat to low. Let this cook till meat is tender, it will take some time about 1 -2 hours.
• When meat is tender, mix 3tbsp of flour in a glass of water, this should be of medium consistency, not thick and not very thin. Add this flour mixture slowly while stirring continuously.
•  Cook till gravy become thick. Mix 1 tbsp garam masala in water and add that too. Cook for about 5 minutes .Turn off  heat  and keep pan covered.
• Serve with naan , chopped  green chilies,  fresh coriander and sliced ginger.