In a pan heat up the oil on medium heat until hot
Add the ginger paste and garlic paste then sauté for a few minutes on medium heat
Add the lamb or mutton and cook until the colour changes
While the lamb/mutton is cooking, grind the fennel seeds, cumin seeds, coriander seeds, black peppercorns, cinnamon, black cardamom pods, green cardamom pods, cloves and bay leaves until a fine powder is formed
Add the nihari masala powder, chilli powder, turmeric powder, and salt then cook the spices for 5 minutes
Add the water and cook for a further 2 hours on low heat until the meat is tender
In a separate bowl, mix the wheat flour and 100ml of water to form a smooth paste – this flour mixture acts as a thickening agent, if you want to thicken it more then add more flour
Add the flour mixture into the pan then cover with a lid and cook for 30 minutes on a low heat
In another pan, heat up the olive oil on medium heat until hot
Add the sliced onions and fry the sliced onions until browned and caramelised
Add the browned onions to the lamb along with the chopped coriander, julienned ginger, and finely diced chillies
Serve with homemade naan and enjoy!
20 responses
Do I use the full quantity of the masala spice mix, seems excessive for the quantity of other ingredients?
It might seem like a lot, but the full quantity of the masala spice mix really brings out the flavors in this dish. Feel free to adjust to your taste preferences. 🙂
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